Baikal Pike Perch With Pine Nut Crust
Baikal Pike Perch with Pine Nut Crust is a traditional dish from Buryat Cuisine, known for its flavorful and aromatic combination of ingredients.
Ingredients
- 4 Baikal pike perch fillets
- 1 cup pine nuts
- 2 eggs
- 1/2 cup flour
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse the pine nuts until finely ground. Transfer to a shallow dish.
- In another shallow dish, beat the eggs. Place the flour in a third shallow dish.
- Season the pike perch fillets with salt and pepper.
- Dip each fillet into the flour, then the beaten eggs, and finally coat with the ground pine nuts.
- Heat olive oil in a skillet over medium heat. Sear the coated fillets for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through.
- Serve the Baikal Pike Perch with Pine Nut Crust hot, accompanied by your favorite side dishes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Skillet Food processor Shallow dishes
Tools
Oven
Serving suggestions
Serving suggestion: Serve with a side of steamed vegetables and a fresh green salad.
Tips & tricks
Tip: Make sure to pat the fish fillets dry before coating them to ensure the crust adheres properly.
Cost
$20