Ruff in Japanese
4 servings
60 minutes
The perch in Japanese cuisine is a refined dish that combines the freshness of river fish with the sophistication of Japanese cooking. Its roots can be found in the traditions of Japanese fish casseroles, where tender fish fillet is subtly accented with citrus notes. The perch fillet is marinated with lemon and spices, acquiring a light tanginess and richness of flavor. Baked fish with mandarin slices, fragrant parsley, and creamy Gruyère cheese creates a unique balance of sweetness and saltiness. The creamy texture of sour cream ties all components together, making the dish wonderfully juicy. It pairs perfectly with rice, highlighting the Japanese style of presentation. The dish not only delights the palate but also offers aesthetic pleasure through its vibrant color combination.
1
Cut the perch into fillets.
- Ruff: 3 pieces
2
The fillet is rinsed, salted, peppered, sprinkled with fresh lemon juice, and placed in a cool place for 30-40 minutes.
- Lemon: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
3
The parsley root is grated on a fine grater and sautéed with chopped parsley greens in vegetable oil until golden brown.
- Parsley root: 1 piece
- Parsley: 1 bunch
- Butter: 75 g
4
Then place the fish fillet on top, add mandarin slices, pour with sour cream, sprinkle with grated cheese, and bake in the oven for 20 minutes.
- Ruff: 3 pieces
- Tangerines: 2 pieces
- Sour cream: 5 tablespoon
- Gruyere cheese: 80 g
5
The finished dish is garnished with dill sprigs and served with rice.
- Dill: 1 bunch