Baked sea pike fillet with cheese puree

4 servings

30 minutes

Baked pike fillet with cheese puree is a true embodiment of Russian cuisine, where the simplicity of ingredients combines with refined taste. The pike, known for its tender meat, is baked under an aromatic sauce with lemon zest and dill, creating a rich flavor with a slight tanginess. Inspired by the traditions of Russian gastronomy, this recipe pairs creamy potato puree with cheddar, adding richness and a velvety texture to the dish. Perfect for a cozy home dinner or festive table setting, it reveals a harmony of flavors where the tenderness of fish meets the warm creamy notes of puree. The baked cheese crust makes the dish not only delicious but also visually appealing, while subtle hints of lemon and garlic highlight the freshness of the seafood. A wonderful choice for lovers of exquisite yet simple-to-prepare dishes.

Energy value per serving

• Calories: 586.7
• Proteins: 49.8g
• Fats: 26.3g
• Carbohydrates: 38.4g

Ingredients

• Sea pike fillet: 800 g
• Milk: 375 ml
• Butter: 60 g
• Onion: 1 head
• Garlic: 1 clove
• Wheat flour: 2 tbsp
• Lemon juice: 2 tbsp
• Lemon zest: 2 tbsp
• Dill: 1 tbsp
• Potato: 500 g
• Cream: 3 tbsp
• Chicken egg: 1 pc
• Cheddar cheese: 60 g

Cooking steps

1. Preheat the oven to 180 degrees. Boil the potatoes until soft, mash them, and add cream. Whip well, add salt to taste. Then beat in an egg and 30 grams of butter. Mix with half of the cheddar and keep warm.

   Required ingredients:

   • Potato: 500 g
   • Cream: 3 tablespoons
   • Chicken egg: 1 piece
   • Butter: 60 g
   • Cheddar cheese: 60 g

2. Place the cut fish in a pan and cover with milk, bring to a boil, reduce heat, and cook for 2 minutes. Drain. Save the milk and transfer the fish to a large ovenproof dish.

   Required ingredients:

   • Sea pike fillet: 800 g
   • Milk: 375 ml

3. In a pan, melt the remaining butter and add finely chopped onion and garlic, sauté for 2 minutes. Add flour and cook for another minute. Remove from heat and slowly, vigorously stir in the reserved milk. Return to heat and cook until thickened. Reduce heat and simmer for another 2 minutes. Then add lemon zest and juice, chopped dill, and salt. Mix the sauce with the fish and sprinkle with the remaining cheddar. Bake for 35 minutes until golden brown.

   Required ingredients:

   • Butter: 60 g
   • Onion: 1 head
   • Garlic: 1 clove
   • Wheat flour: 2 tablespoons
   • Milk: 375 ml
   • Lemon juice: 2 tablespoons
   • Lemon zest: 2 tablespoons
   • Dill: 1 tablespoon
   • Cheddar cheese: 60 g

4. Serve with mashed potatoes.