Baked pike perch with pistachios and citrus potatoes
4 servings
40 minutes
Baked pike perch with pistachios and citrus potatoes is an exquisite dish of Russian cuisine, combining tender fish fillet with a crunchy nut crust and aromatic garnish. The tradition of baking pike perch dates back centuries when fish was considered a symbol of wealth and prosperity. The pistachio crust adds subtle nutty notes that enhance the natural flavor of the pike perch, while the orange juice-soaked potatoes provide a light tanginess and freshness. The harmonious combination of textures makes this recipe perfect for a festive dinner or a cozy family gathering. The dish is served hot, complemented by fresh herbs and a light wine sauce that highlights its sophistication.
1
Melt the butter in the pan.
- Olive oil: 2 teaspoons
2
Slightly fry the fish, add salt and pepper.
- Pike perch fillet: 700 g
- Salt: to taste
- Ground black pepper: to taste
3
Mix all ingredients: chopped bread, 60 g butter, mustard, pistachios, salt, white pepper 2 tsp, sugar.
- Wheat bun: 6 pieces
- Butter: 110 g
- Mustard: 1 teaspoon
- Crushed pistachios: 60 g
- Salt: to taste
- Ground white pepper: 3 teaspoons
- Sugar: 1 teaspoon
4
Peel the potatoes and boil them in salted water until soft.
- Potato: 800 g
5
Mash with a fork, add 50 g of butter (I melted it), orange juice, salt, and pepper.
- Butter: 110 g
- Orange juice: 100 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place the potatoes in the dish and layer the fish on top.
- Potato: 800 g
- Pike perch fillet: 700 g
7
Cover evenly with a pistachio layer.
- Crushed pistachios: 60 g
8
Bake at 175 degrees for about 20 minutes.
9
If without potatoes, grease the mold with oil, place the fish, cover with pistachios and bake. Serve the potatoes as a side dish.
- Olive oil: 2 teaspoons