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Russian Fish Baked in Milk with Onions
A comforting and simple Russian dish where tender white fish fillets are baked in a creamy milk sauce with sautéed onions. This recipe highlights the subtle flavors of the fish, enhanced by the sweetness of the onions and the richness of the milk. It's a classic example of home-style Russian cooking, often prepared for family meals.
🧂 Ainekset
- 600 g White fish fillets (cod, haddock, or pollock)
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 tbsp Butter
- 2 tbsp Olive oil
- 2 Large onions, thinly sliced
- 500 ml Milk (whole)
- 2 tbsp Fresh dill, chopped (for garnish)
👨🍳 Ohjeet
- 1
Cut the fish fillets into serving-sized pieces. In a shallow dish, mix the flour, salt, and pepper. Dredge the fish pieces in the seasoned flour, shaking off any excess.
💡 Ammattilaisvinkit: Ensure the fish is well-coated with flour for a slight crispness. - 2
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Lightly brown both sides of the floured fish pieces, about 1 minute per side. Remove the fish from the skillet and set aside.
💡 Ammattilaisvinkit: Do not cook the fish through at this stage; it will finish cooking in the oven. - 3
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes. Do not let them brown too much.
💡 Ammattilaisvinkit: Sautéing the onions slowly brings out their natural sweetness. - 4
Pour the milk into the skillet with the onions. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Season with a pinch of salt and pepper.
💡 Ammattilaisvinkit: Using whole milk will create a richer sauce. - 5
Arrange the browned fish pieces in a single layer in a greased baking dish (approximately 9x13 inches). Pour the warm milk and onion mixture evenly over the fish.
💡 Ammattilaisvinkit: Ensure the fish is mostly submerged in the milk mixture. - 6
Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork, and the sauce is bubbly.
💡 Ammattilaisvinkit: Cooking time may vary depending on the thickness of the fish fillets. - 7
Remove from the oven, let rest for 5 minutes, then garnish with fresh chopped dill before serving hot.
💡 Ammattilaisvinkit: This dish is delicious served with boiled potatoes or rice.
💡 Ammattilaisvinkit
- ✓For a richer sauce, you can add a tablespoon of flour to the sautéed onions before adding the milk, whisking to form a roux.
- ✓If you prefer a cheesy topping, sprinkle grated cheese (like Gouda or Swiss) over the dish during the last 10 minutes of baking.
- ✓This dish can also be made in a Dutch oven on the stovetop over low heat, ensuring the milk doesn't boil vigorously.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a bay leaf to the milk mixture while it simmers for extra aroma.
- Incorporate a finely chopped garlic clove with the onions.
- Use a mix of fish types for added complexity.