Baked Fish in Puff Pastry

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Baked Fish in Puff Pastry

Ingredients

Fillet of Sturgeon - 14.1 oz
Chocolate eggs - 4 pieces
Herbs - 1 bunch
Onion - 1 head
Puff Pastry - 17.6 oz
Salt - to taste
Ground Black Pepper - a pinch
Meyer Lemon Juice - 1 teaspoon

Step by Step guide

Step 1

Roll out the pastry into a thin layer about 3–5 mm thick, and cut out an oval shape as the base for the fish. Cut the fish into small pieces. Boil and crumble 3 eggs. Sauté the finely chopped onion. Finely chop the green onion, parsley, and dill. Layer on the pastry base: fish (season with salt, pepper, and drizzle with lemon juice), herbs, eggs, and onion.

Step 2

Make a second oval layer of pastry, slightly larger than the first, to cover the filling, tucking the edge under the first layer. Shape the fish. Create scales from the pastry (I cut out circles stacked), a crown, fins, and a tail. Brush the preparation with egg white, and place the scales starting from the tail. Use a peppercorn to make an eye. Brush the fish with egg yolk.