Kuršių Nerijos Rūkyta ir Kepta Žuvis (Curonian Spit Pan-Roasted Pike-Perch with Chanterelles) – Authentic Lithuania Recipe
From the UNESCO-listed Curonian Lagoon: flaky white fish topped with buttery forest mushrooms and dill.
- Country of Origin
- 🇱🇹 Lithuania (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flaky white pike-perch or cod fillets, Golden chanterelle or cremini mushrooms, Roasted baby potatoes, Fresh dill, Lemon juice
Ingredients for Kuršių Nerijos Rūkyta ir Kepta Žuvis (Curonian Spit Pan-Roasted Pike-Perch with Chanterelles) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white pike-perch or cod fillets, prepped into bite-sized pieces
- 1.5 cups golden chanterelle or cremini mushrooms, washed and trimmed
- 1 cup roasted baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Lithuania seasoning (lemon juice, sour cream, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add flaky white pike-perch or cod fillets and golden chanterelle or cremini mushrooms along with lemon juice, sour cream, butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with roasted baby potatoes and serve straight from the skillet.