📝 About This Recipe
Farshirovannaya Schuka is a legendary centerpiece of Russian festive tables, traditionally served at weddings and holiday banquets. This recipe transforms a lean, predatory fish into a delicate, melt-in-your-mouth masterpiece by blending its meat with butter-sauteed vegetables and cream-soaked bread. The true magic lies in the 'stocking' technique, where the skin is removed whole and restuffed, creating a stunning presentation that tastes even better than it looks.
🥗 Ingredients
The Fish
- 1.5 kg Whole Pike (fresh, cleaned of scales and gills)
- 1 tablespoon Lemon Juice (to rub the skin)
The Filling
- 100 grams White Bread (stale, crusts removed)
- 150 ml Heavy Cream (for soaking the bread)
- 2 medium Onions (finely diced)
- 1 large Carrots (finely grated)
- 50 grams Unsalted Butter (plus extra for greasing)
- 1 large Egg (beaten)
- 2 cloves Garlic (minced)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 pinch Nutmeg (optional but recommended)
For Roasting & Garnish
- 2 tablespoons Mayonnaise (to glaze the fish)
- 1 bunch Fresh Parsley (for decoration)
- 1/4 cup Cranberries or Pomegranate seeds (for the 'jeweled' look)
- 1 whole Lemon Slices (for garnish)
👨🍳 Instructions
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1
Clean the pike thoroughly. Remove the scales and gills, but keep the head attached. Cut around the neck area, just through the flesh but not the spine, leaving the head connected to the skin.
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2
Carefully separate the skin from the meat using your fingers and a small sharp knife, working your way down toward the tail like removing a stocking. When you reach the fins, clip the bones from the inside with kitchen shears so the fins remain attached to the skin.
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3
Once you reach the tail, cut the spine from the inside, leaving the tail attached to the skin. You should now have an empty skin 'sleeve' with the head and tail, and a separate fish carcass.
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4
Remove the meat from the bones of the carcass. Discard the bones (or save for stock) and set the meat aside. Soak the white bread in the heavy cream for 10 minutes.
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5
Melt the butter in a skillet over medium heat. Sauté the diced onions and grated carrots until soft and golden, about 8-10 minutes. Add the garlic in the last minute, then let the mixture cool.
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6
Pass the fish meat, the soaked bread (including excess cream), and the sautéed vegetables through a meat grinder twice, or pulse in a food processor until a smooth, uniform paste forms.
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7
Transfer the mixture to a bowl. Add the beaten egg, salt, pepper, and nutmeg. Mix vigorously by hand for 5 minutes; this aerates the filling and makes it fluffy.
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8
Lightly salt the inside of the fish skin. Carefully stuff the filling back into the skin. Do not overstuff, or the skin may burst during cooking; it should look like a natural fish shape.
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9
Preheat your oven to 180°C (350°F). Grease a large baking sheet with butter and lay the fish on it, curving it into a 'swimming' S-shape if it is too long.
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10
Brush the top of the fish with a thin layer of mayonnaise—this keeps it moist and gives it a beautiful golden sheen. Use a toothpick to prick the skin in 5-6 places to allow steam to escape.
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11
Bake for 50-60 minutes. The fish is done when the internal temperature reaches 65°C (150°F) and the skin is golden brown.
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12
Allow the fish to cool completely before moving it. This is crucial as the filling needs to set. Once cool, transfer to a serving platter.
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13
Garnish by piping small dots of mayonnaise along the back, placing a cranberry or pomegranate seed on each dot. Surround with lemon slices and fresh parsley.
💡 Chef's Tips
Choose a medium pike (1.5kg) as very large fish can have tougher skin and coarser meat. If the skin accidentally tears while 'peeling', don't panic—simply sew it up with white needle and thread and remove the thread after cooking. For an even richer filling, you can add 50g of ground pork fat (salo) to the grinder; pike is a lean fish and loves the extra moisture. Always remove the gills; if left in, they will impart a bitter flavor to the entire dish.
🍽️ Serving Suggestions
Serve chilled or at room temperature as a cold appetizer (Zakuska). Pair with a chilled shot of premium Russian vodka or a dry white Riesling. Side with a traditional Russian Horseradish and Beetroot sauce (Khren). Accompany with boiled baby potatoes tossed in dill and butter.