Pike perch baked with potatoes
4 servings
40 minutes
Baked pike perch with potatoes is a refined dish that combines the tenderness of fish and the aroma of baked potatoes. Its origin traces back to Russian culinary traditions, where pike perch has always been considered one of the noblest fish. In this recipe, pike perch fillet is paired with a golden potato crust soaked in oil and crispy breadcrumbs. The fish becomes tender while the potatoes gain an appetizing crunch. This dish is perfect for a cozy family dinner or a festive feast. It harmonizes beautifully with fresh vegetables and herbs, adding vibrant notes to the flavor. Baked pike perch is not just food; it’s a gastronomic story reflecting a love for natural and simple ingredients that transform into a true culinary masterpiece.
1
Cut the cleaned and washed fish along the spine, then slice it crosswise, sprinkle with pepper, and place the pieces in a greased pan.
- Pike perch fillet: 500 g
- Vegetable oil: 2 tablespoons
2
Top the fish with raw potatoes cut into noodle shapes and rinsed in cold water. Place thin slices of potato around the edges of the pan.
- Potato: 800 g
3
Salt everything, sprinkle with flour first, then pour fish broth or water, - with crushed breadcrumbs, drizzle with melted butter and place in the oven. The fish bakes for 20-35 minutes (depending on the thickness of the potato layer).
- Wheat flour: 1 tablespoon
- Breadcrumbs: 2 tablespoons
- Vegetable oil: 2 tablespoons
4
If the broth in the pan evaporates quickly, you need to add some more broth or boiled water. Sometimes slightly fried onions are added, placed on the fish, and covered with potatoes.
5
When serving, sprinkle the fish with chopped parsley. You can serve a green salad of vegetables and fruits, fresh, pickled or pasteurized cucumbers, and sauerkraut with the fish.