Fish pudding with egg-butter sauce

4 servings

30 minutes

Fish pudding with egg-butter sauce is a delicate and refined dish of Russian cuisine, rooted in the traditions of aristocratic feasting. Its airy texture resembles soufflé, and the combination of pike perch, milk sauce, and whipped egg whites creates an astonishingly light flavor. Baked under a cheese crust, the pudding acquires an appetizing golden surface. The finishing touch is an exquisite egg-butter sauce with hints of lemon that adds a subtle tang and delicate creaminess to the dish. This dish is perfect for a festive dinner, surprising with its softness and harmony of flavors where the tenderness of fish intertwines with the creamy richness of the sauce. Served hot, it is often accompanied by fresh vegetables or herbs for a light contrast.

Energy value per serving

• Calories: 196.3
• Proteins: 10.5g
• Fats: 16.1g
• Carbohydrates: 1.9g

Ingredients

• Pike perch fillet: 150 g
• Wheat flour: 5 g
• Chicken egg: 1 pc
• Milk: 50 ml
• Butter: 60 g
• Lemon: 10 g
• Egg yolk: 1 pc
• Cheese: 3 g
• Fish broth: 30 g

Cooking steps

1. Stew the fish (without bones and skin) with 10 g of oil and 30 g of broth (or water); then pass it twice through a fine meat grinder, combine with yolks, milk sauce, and whipped egg whites.

   Required ingredients:

   • Pike perch fillet: 150 g
   • Butter: 60 g
   • Fish broth: 30 g
   • Egg yolk: 1 piece
   • Milk: 50 ml
   • Chicken egg: 1 piece
   • Wheat flour: 5 g

2. Mix everything slightly, place in a greased mold, sprinkle with grated cheese, and bake.

   Required ingredients:

   • Butter: 60 g
   • Cheese: 3 g

3. Mix the yolk with 40 g of softened butter and lemon juice, place it in a pan with boiling water, and whisk until thickened. Before serving, pour this sauce over the pudding.

   Required ingredients:

   • Egg yolk: 1 piece
   • Butter: 60 g
   • Lemon: 10 g