Fish with Mushroom and Dill Sauce

Name: Fish with Mushroom and Dill Sauce (Sudak s Gribnym Sousom)
Cuisine: Russian
Ingredients: 4 perch fillets, total weight 500-600 g/1 lb 4 oz-1 lb 6 oz, skinned; 35-50 g/1½-2 oz/3-4 tbsp butter; hot boiled new potatoes, to serve; 2 onions; 20 fresh mushrooms; 45 ml/3 tbsp rapeseed (canola) oil; 15 ml/1 tbsp plain white (all-purpose) flour; 200 ml/7 fl oz/scant 1 cup fish stock; 250 ml/8 fl oz/1 cup double (heavy) cream; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; 100 ml/3½ fl oz/scant ½ cup dry white wine; 1 large bunch fresh dill; 1-2 dashes mushroom or soy sauce; 1-2 dashes mushroom or soy sauce; salt and white pepper; salt and white pepper

Sudak s Gribnym Sousom

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Dill and flat leaf parsley are the herbs most commonly used in Russian cuisine, and both go superbly with most fish dishes. In this recipe the fish is accompanied by a creamy mushroom sauce with a rich taste of fresh dill.

Ingredients

4 perch fillets, total weight 500-600 g/1 lb 4 oz-

Method

To make the sauce, chop the onions and slice the mushrooms. In a large frying pan, heat the oil, add the onions and fry, over a medium high heat, for 3-5 minutes until softened but not browned. Add the sliced mushrooms and fry for a further 5-10 minutes.
Meanwhile, season the fish fillets with the salt and coat with the flour. Heat the butter in a large non-sti

Energy 706kcal/2924kJ; Protein 31.2g; Carbohydrate 15.6g, of which sugars 7.5g; Fat 56.3g, of which saturates 30.7g; Cholesterol 191mg; Calcium 98mg; Fibre 1.8g; Sodium 137mg.