Russian-style fish fillets

Ingredients

• Amount not specifiedvery cold cream
• Amount not specifiedfish fillets
• 1lemon
• al gustosalt
• 75 clhot water
• 1fish stock cube
• 2tomatoes
• 1onion
• 5 sprigsparsley
• 2 sprigsdill
• 1gherkin
• Amount not specifiedmushrooms
• 30 gbutter
• Amount not specifiedprawns
• Amount not specifiedolives
• Amount not specifiedcapers
• al gustopepper

Instructions

1. 1

   Whip the cream

   Whisk the very cold cream with 2 pinches of salt, then keep it in the fridge.

2. 2

   Prepare the fish

   Cut the fish fillets into pieces, rinse and pat them dry. Pour over the juice of one lemon and season with salt.

3. 3

   Mix the stock

   Dissolve the fish stock cube in 75 cl of hot water.

4. 4

   Prepare the vegetables

   Blanch the tomatoes, peel and deseed them, then dice them. Chop the onion, finely snip the dill and parsley, and dice the gherkin. Clean and slice the mushrooms, then sprinkle them with lemon juice.

5. 5

   Cook the vegetables

   Melt the butter in a casserole and brown the onion for 5 minutes. Add the mushrooms and diced tomatoes, season with salt and pepper, and cook over a low heat for 8 minutes.

6. 6

   Poach the fish

   Pour the stock into the casserole, then add the fish and diced gherkin. Bring to the boil and cook over a medium heat for 6 minutes.

7. 7

   Add the finishing touches

   Add the prawns, olives, capers, dill and parsley. Heat for 2 or 3 minutes, taking care not to cook the fish for longer than needed.

8. 8

   Serve immediately

   Divide the fish and broth between deep plates, top with whipped cream and serve at once.

What are Russian-style fish fillets?

This is a fish-and-seafood dish served in a savoury broth with tomatoes, mushrooms, herbs and a creamy finish. The recipe’s name suggests a Russian-style preparation, but the supplied details do not identify a specific regional origin.

The contrast is what makes this version appealing: fish and prawns are warmed in a stock enriched with vegetables, while chilled whipped cream is added just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 32g protein, 12g carbs, 23g fat.

The fish and prawns provide most of the protein, while the tomatoes, onion and any accompanying bread or potatoes contribute most of the carbohydrates. Butter and whipped cream are the main sources of fat. Serve with a generous portion of vegetables or a modest serving of potatoes to round out the plate.

The fish and stock

Fish fillets: Cut them into pieces of a similar size so they cook at roughly the same rate. Rinsing and drying them first helps the lemon juice and seasoning cling to the surface.

Stock: Dissolve the cube completely in hot water before adding it to the casserole. It provides the cooking liquid and seasons the vegetables and seafood as they simmer.

Build the vegetable base

Tomatoes: Blanching loosens their skins, and removing the seeds gives the broth a less watery texture. Dice them so they soften evenly with the onion and mushrooms.

Onion and mushrooms: Brown the onion in butter for 5 minutes, then cook the vegetables together over a low heat for 8 minutes. Keep the heat gentle so they soften without catching.

Poach gently

Fish: Once the stock reaches the boil, cook the fish over a medium heat for 6 minutes. The pieces should be opaque and just cooked through; avoid a vigorous boil, which can break them apart.

Prawns: Add these with the olives, capers and herbs at the end, then warm everything for just 2 or 3 minutes. This short finish helps keep the fish from overcooking.

Finish with herbs and cream

Herbs: Snip the dill and parsley finely so their flavour spreads through the broth during the final few minutes of heating.

Whipped cream: Keep it chilled until serving, then spoon it over the hot fish in each plate. The cool, airy topping softens the savoury broth without needing to be cooked into it.

Timing and serving

The listed total time is 55 minutes, including preparation. Once the fish goes into the casserole, the cooking is relatively quick, so have the serving plates ready before adding the prawns and herbs.

Serve in deep plates so each portion gets some broth as well as fish and vegetables. Crusty bread, boiled potatoes or plain rice would make useful accompaniments for soaking up the liquid.

Recipe notes & tips

• Keep the cream cold until you are ready to whip it.
• Pat the fish dry after rinsing so it is easier to handle.
• Remove the tomato seeds if you want a less watery broth.
• Keep the stock at a gentle simmer once the fish is added.
• Add the prawns and herbs only near the end of cooking.
• Serve the dish as soon as it is assembled so the fish stays tender.

Variations

• Use another white fish: Choose firm fillets that hold together during poaching.
• Add extra dill: Snip a little more over the plates just before serving.
• Serve with potatoes: Offer boiled potatoes alongside to make the meal more substantial.
• Use a different mushroom: Slice another mild mushroom variety to replace the unspecified mushrooms.
• Adjust the tang: Add lemon at the table for a brighter finish.

Common mistakes to avoid

• Boiling the fish hard: A vigorous boil can break it up; keep the heat moderate.
• Overcooking the seafood: Add the prawns at the end and heat for only 2 or 3 minutes.
• Skipping the drying step: Pat the rinsed fish dry before adding lemon and salt.
• Adding warm cream: Keep the cream chilled until you whip and serve it.
• Crowding the pot: Use a casserole large enough to hold the fish in the broth without crushing the pieces.

How to store

Refrigerate leftover fish and broth in a covered container and use within 1–2 days. Store the whipped cream separately if possible, and reheat the fish gently until hot; avoid boiling it. The cream is best freshly whipped and added at serving time.

Frequently asked questions