Entree: Russia – Far East Russia – Запечённая амурская щука ➤ Zapechennaya amurskaya shchuka (Whole Amur-region pike baked with sour cream, dill, and root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 whole Amur pike, approx. 2.5 lb (1.1 kg), cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, sliced into 1/4-in (6 mm) rounds (about 7 oz / 200 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) sour cream (smetana)
- 2 tbsp (30 ml) mayonnaise (optional for richness)
- 2 tbsp (30 ml) dry white wine
- 1 lemon, thinly sliced
- 1/2 cup (15 g) fresh dill, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1/2 cup (50 g) breadcrumbs (optional, for a light crust)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet over medium heat, warm the vegetable oil and 1 tbsp (15 g) butter. Sauté the sliced onion and carrots with a pinch of salt until softened and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more. Stir in the white wine and reduce for 1–2 minutes. Remove from heat.
2. Pat the fish dry and season the cavity and skin with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Arrange half of the sautéed vegetables on the bottom of a roasting pan or baking dish, lay the pike on top, and fill the cavity with a few lemon slices, a tablespoon of chopped dill, and one bay leaf. Spread the remaining vegetables over and around the fish. Whisk together the sour cream, mayonnaise (if using), remaining dill, and melted 2 tbsp (30 g) butter; season lightly. Dollop or spread the sour cream mixture over the fish and vegetables; sprinkle breadcrumbs over the top if using. Arrange remaining lemon slices on top.
3. Bake uncovered for 30–40 minutes, basting once or twice with pan juices, until the flesh flakes easily and reaches an internal temperature of about 145°F (63°C). If the top browns too quickly, tent loosely with foil.
4. Remove from the oven, let rest 5 minutes, garnish with chopped parsley, discard bay leaves, and serve the fish carved with the roasted vegetables and pan sauce spooned over.