Smoked fish stew
4 servings
20 minutes
Smoked fish ragout is a refined dish of Russian cuisine that combines the rich smoky aroma of fish with the delicate creamy texture of the sauce. The origins of this recipe trace back to the traditions of northern regions where smoked fish was an important part of the diet. The sauce made from white wine, cream, and chicken broth gains a vibrant hue from turmeric, creating a harmonious flavor with a hint of spice. The light fibers of hot-smoked pink salmon enrich the dish, while the addition of soft-boiled egg gives it tenderness and velvety texture. The ragout pairs perfectly with fresh bread or mashed potatoes, becoming a comforting and warming meal on cool evenings. It is a true gastronomic delight that conveys the richness of Russian culinary traditions.
1
In a deep skillet, sauté finely chopped onion in olive oil until soft, add white wine and evaporate completely, then pour in chicken broth and cream, add turmeric and reduce to thickness.
- Red onion: 1 head
- Olive oil: 20 ml
- White wine: 100 ml
- Chicken broth: 1 l
- Whipping cream 33%: 200 ml
- Turmeric: 0.5 teaspoon
2
Break the smoked fish into large flakes and mix it into the sauce. Add pepper and salt if needed (smoked fish adds quite a bit of salt to the sauce, this should be considered).
- Hot-smoked pink salmon: 500 g
3
Boil the eggs for 3 minutes after the water starts boiling, and serve them on a plate with fish stew.
- Chicken egg: 4 pieces