📝 About This Recipe
Hailing from the rugged White Sea coast of Northern Russia, this dish is a testament to the simple yet profound culinary traditions of the Pomor people. Fresh cod fillets are layered with tender potatoes and sweet caramelized onions, then smothered in a rich, velvety sour cream sauce that infuses every bite with comforting warmth. It is a soul-warming meal that perfectly celebrates the bounty of the northern seas and the hearty, rustic flavors of the Russian hearth.
🥗 Ingredients
The Fish
- 800 grams Fresh Cod Fillets (cut into large 3-inch chunks)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Base and Aromatics
- 1 kg Potatoes (waxy variety, peeled and sliced into 1/4 inch rounds)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 50 grams Unsalted Butter (for sautéing and greasing the dish)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
The Creamy Sauce
- 300 grams Smetana or Sour Cream (at least 20% fat content)
- 100 ml Heavy Cream (to thin the sauce)
- 2 Large Eggs (lightly beaten)
- 1 tablespoon All-purpose Flour (to thicken)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 teaspoon Ground Nutmeg (optional but recommended)
👨🍳 Instructions
-
1
Preheat your oven to 190°C (375°F) and lightly grease a large, deep baking dish with a tablespoon of butter.
-
2
Place the sliced potatoes in a pot of salted water. Bring to a boil and simmer for about 5-7 minutes until they are slightly softened but not falling apart. Drain and set aside.
-
3
Pat the cod chunks dry with paper towels. Rub them with lemon juice, salt, and black pepper, then let them marinate while you prepare the rest of the ingredients.
-
4
In a large skillet, melt the remaining butter with the vegetable oil over medium heat. Add the sliced onions and a pinch of salt.
-
5
Sauté the onions for 10-12 minutes, stirring frequently, until they are soft, translucent, and just beginning to turn golden brown. Do not let them burn.
-
6
In a medium mixing bowl, whisk together the sour cream, heavy cream, beaten eggs, and flour until the mixture is smooth and free of lumps.
-
7
Stir in the chopped dill and ground nutmeg into the cream mixture. Season the sauce with a little bit of salt and pepper.
-
8
Begin layering the dish: Arrange the par-boiled potato slices in an even layer at the bottom of the prepared baking dish.
-
9
Place the seasoned cod chunks directly on top of the potato layer, spacing them evenly.
-
10
Spread the sautéed onions over the fish, creating a sweet and savory blanket.
-
11
Pour the sour cream sauce evenly over the entire dish, ensuring it seeps down between the layers of fish and potatoes.
-
12
Bake in the center of the oven for 25-30 minutes, or until the sauce has set, the top is golden-brown, and the fish flakes easily with a fork.
-
13
Remove from the oven and let the dish rest for 5-10 minutes. This allows the juices to settle and the sauce to thicken slightly for easier serving.
-
14
Garnish with a final sprinkle of fresh dill and serve hot directly from the baking dish.
💡 Chef's Tips
Always use a high-fat sour cream (smetana) to prevent the sauce from curdling during the baking process. If you cannot find fresh cod, haddock or pollock make excellent substitutes as they maintain a similar flaky texture. For a bit of extra texture, you can sprinkle a handful of breadcrumbs or grated hard cheese over the top in the last 10 minutes of baking. Ensure the potatoes are sliced uniformly so they cook evenly; par-boiling is essential to avoid crunchy potatoes in the finished dish. If the top is browning too quickly before the fish is done, cover the dish loosely with aluminum foil for the remaining time.
🍽️ Serving Suggestions
Serve with a side of traditional Russian fermented cucumbers (pickles) to cut through the richness of the cream. A thick slice of dark rye bread is perfect for mopping up the delicious leftover sauce. Pair this dish with a glass of chilled dry white wine like a Riesling or a traditional Russian berry mors (cranberry drink). A light salad of shaved radishes and cucumbers in a vinegar dressing provides a refreshing contrast to the hearty fish. For a truly authentic experience, serve with a small chilled glass of high-quality vodka.