Pike perch with egg sauce
6 servings
40 minutes
Pike perch with egg sauce is an exquisite dish of Russian cuisine that combines tender pike perch fillet with a rich and velvety sauce made from butter and eggs. The roots of this recipe trace back to the traditions of aristocratic cuisine, where fish was served with refined sauces. The taste of pike perch is mild and slightly sweet, while the creamy egg sauce adds tenderness and depth. A vegetable garnish of leek and carrots refreshes the composition, while mashed potatoes make the dish nourishing. This recipe is perfect for a festive dinner or a cozy family gathering, allowing one to enjoy the harmony of flavors and traditional Russian culinary art.
1
Pour half a leek, a whole onion, parsley, celery, bay leaf, tomato, and peppercorns with wine and a liter of water, bring to a boil, add salt, and cook for twenty minutes. Then add the pike perch fillet and cook for another ten minutes.
- Leek: 1 stem
- Onion: 1 head
- Parsley: 4 stems
- Celery: 1 stem
- Bay leaf: 1 piece
- Tomatoes: 1 piece
- Black peppercorns: 4 pieces
- Dry white wine: 200 ml
- Pike-perch (zander) fillet: 1.5 kg
2
Peel the potatoes, chop them finely, and boil in salted water until cooked, then mash and mix into a puree, adding cream.
- Potato: 1 kg
- Cream 20% fat: 200 ml
3
Cut half of the leek and the carrot into thin strips and simmer until cooked in salted water.
- Leek: 1 stem
- Carrot: 1 piece
4
Melt the butter together with the juice of half a lemon.
- Butter: 150 g
- Lemon: 0.5 piece
5
Boil the eggs hard and chop them finely. Mix with melted butter, a small amount of pike perch broth, and finely chopped dill, season with salt and pepper.
- Chicken egg: 4 pieces
- Butter: 150 g
- Pike-perch (zander) fillet: 1.5 kg
- Dill: 10 g
- Salt: to taste
- Ground black pepper: to taste
6
Place fish on mashed potatoes, add leek and carrot strips on the fish, and drizzle with sauce.
