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Russian Pickled Whitefish

Russian Pickled Whitefish recipe image
This Russian-style pickled whitefish is a refreshing and elegant dish that highlights the delicate flavor of firm white fish. Poached briefly in a fragrant blend of white wine, vinegar, and fresh dill, the fillets absorb the brine's bright acidity and herbal notes. The result is a tender, moist texture with a sophisticated tang that makes it perfect for appetizers or light lunches. Serve it chilled alongside crisp cucumbers or rye bread for a classic experience. This recipe is ideal for entertaining or as a make-ahead component for a larger spread, offering a clean, savory profile that pairs beautifully with simple accompaniments.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 210.0
Dietary: Gluten-free
Description
This Russian-style pickled whitefish is a refreshing and elegant dish that highlights the delicate flavor of firm white fish. Poached briefly in a fragrant blend of white wine, vinegar, and fresh dill, the fillets absorb the brine's bright acidity and herbal notes. The result is a tender, moist texture with a sophisticated tang that makes it perfect for appetizers or light lunches. Serve it chilled alongside crisp cucumbers or rye bread for a classic experience. This recipe is ideal for entertaining or as a make-ahead component for a larger spread, offering a clean, savory profile that pairs beautifully with simple accompaniments.
Ingredients
  • 4 Pieces Of whitefish fillet
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Place the whitefish fillets in a single layer in a baking dish just large enough to hold them comfortably.
  3. 3
    Thinly slice the onion and spread it evenly over the top of the fish fillets.
  4. 4
    In a small saucepan, combine mustard, whole coriander seeds, minced garlic, white wine, vinegar, water, chopped fresh dill, salt, and pepper.
  5. 5
    Place the saucepan over high heat and bring the mixture to a quick boil, stirring briefly to dissolve the mustard.
  6. 6
    Immediately pour the hot brine mixture evenly over the fish and onions in the baking dish.
  7. 7
    Cover the baking dish tightly with foil or a lid.
  8. 8
    Bake in the preheated oven for 5 minutes to lightly poach the fish and infuse the flavors.
  9. 9
    Remove the dish from the oven and let it cool completely to room temperature.
  10. 10
    Once cooled, cover the dish and refrigerate for at least 2 hours or until ready to serve.
  11. 11
    Serve the pickled whitefish chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 210.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.5g8%
Cholesterol 75.0mg25%
Sodium 82.5mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. The flavors intensify as the fish sits in the brine.

Substitutions: You can substitute white wine with additional water and a splash of lemon juice if you prefer an alcohol-free version. Use firm white fish like cod, haddock, or pollock.

Variations: Add thin slices of cucumber or radishes to the baking dish before adding the brine for extra crunch and freshness.

Tip: Ensure the fish is fully cooled before refrigerating to maintain texture and safety. For a stronger pickled flavor, let it marinate overnight.

Keywords: pickled, whitefish, russian, dill, vinegar, white wine, brine, chilled, appetizer, seafood, onion, mustard, coriander, garlic, preserved, marinated, light meal, summer, easy, make-ahead
Read it online: https://www.chefs-mate.com/recipe/russian-pickled-whitefish-2/