White fish in a crust of walnuts and zest
4 servings
40 minutes
White fish in a walnut and lemon zest crust is an exquisite dish of Russian cuisine, combining the tenderness of sea fish with a crunchy nut coating. The aroma of fresh lemon enhances the flavor, adding lightness and sophistication. The dish's origins trace back to the traditions of Russian fish delicacies, where natural ingredients and subtle flavor combinations played a crucial role. Walnuts create a rich texture, while dill stew adds softness and juiciness. It is perfect for a festive dinner or a cozy family lunch when served with a glass of white wine. The dish not only delights the palate but also nourishes with beneficial substances, making the meal unforgettable.
1
First, we make dill stew. For this, wash the dill, dry it, and cut it into pieces 3-4 cm long. Peel the onion and carrot. Slice the onion into thin half-rings and cut the carrot into strips. In a heated pan, sauté the carrot and onion in oil for 3 minutes.
- Dill: 2 bunchs
- Onion: 1 piece
- Carrot: 2 pieces
- Vegetable oil: 6 tablespoons
2
Then add dill and cook for another 4 minutes. Toast the flour in a dry pan. Add cream, toasted flour, pepper, and salt to the carrots and onions, and mix everything. Reduce the heat and simmer for 7 minutes with the lid on.
- Dill: 2 bunchs
- Wheat flour: 120 g
- Cream 25%: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Wash the fish, dry it, cut into pieces and drizzle with lemon juice. Rub with salt and pepper and coat in flour. Set aside for 5 minutes to allow the flour to absorb well into the fish.
- Fish fillet: 750 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 120 g
4
Grate the zest from half a lemon. Squeeze juice from the pulp. Chop the nuts into fine crumbs. Mix the nuts, grated zest, and breadcrumbs in a bowl. Beat the eggs in a separate bowl, lightly salt and pepper. Dip the fish pieces first in the eggs, then coat in the breadcrumbs. Press the coating with your hands.
- Breadcrumbs: 50 g
- Chicken egg: 2 pieces
5
Fry the fish in a well-heated pan for 4 minutes on each side.
- Vegetable oil: 6 tablespoons
6
Serve on a plate with dill stew.