Sudak Po-Moskovski (Moscow Baked Pike-Perch with Mushrooms, Potatoes & Egg Cream) – Authentic Russia Recipe
Classic Moscow restaurant gratin encircling flaky white fish with potato slices, mushrooms, and sour cream.
- Country of Origin
- 🇷🇺 Russia (Eastern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Flaky white fish fillets, Sliced boiled potatoes and sautéed mushrooms, Sliced hard-boiled egg and cheese, Smetana cream sauce, Fresh dill
Ingredients for Sudak Po-Moskovski (Moscow Baked Pike-Perch with Mushrooms, Potatoes & Egg Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced boiled potatoes and sautéed mushrooms, washed and trimmed
- 1 cup sliced hard-boiled egg and cheese
- 1 medium onion and 3 cloves garlic, finely minced with smetana cream sauce
- 1.5 tbsp traditional Russia seasoning (fresh dill, lemon juice, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, smetana cream sauce, and fresh dill, lemon juice, butter for 3 minutes until fragrant.
- Combine flaky white fish fillets and sliced boiled potatoes and sautéed mushrooms with the sautéed aromatics and layer evenly into the baking dish.
- Top with sliced hard-boiled egg and cheese and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.