Angling is a particularly popular pastime in Russia and as a result, fish is used in many Russian recipes. This is a great, easy, one-pot, dish, perfect for Friday night dinner after a long week at work.
600g fish fillets (pike, catfish, perch, or sea fish such as cod or bass)
Juice of 1-2 lemons
500g mushrooms, preferably wild
30g all-purpose flour
1/2 bunch parsley, dill and scallions (spring onions)
Marinate the fish in lemon juice for 30 minutes.
Boil the potatoes until just soft.
Clean the mushrooms, slice finely, and saute in small knob of butter.
Cut the fish diagonally.
Coat fish in flour.
Shallow fry fish in oil until golden brown on both sides (skin side down first).
Place fried fish fillets in a greased baking dish.
Slice the potatoes.
Place slices over the fish.
Sprinkle the mushrooms on the top of the potatoes.
Beat the eggs, season with salt and pepper, and pour over the fish and vegetable mixture.
Bake in preheated oven at 200ºC until the egg is firm.
Sprinkle with herbs and scallions and serve.
If you want to make sure you get a good, brown, crispy topping you can add a few small knobs of butter to the topping before putting in the oven.
This traditional Russian dish is quite dry and may please Western palettes more if a little cream or sour cream is drizzled over the fish and potatoes to create a sauce.