Fish in a Fur Coat

After reading the Google translation of this recipe's title, I laughed, and so I knew I had to try it for my blog!

The original website is in Russian, and I just happened across it one day.  Even though I can't say it is historical, I thought it would be good foodie fun.

Original recipe, in Russian:  https://bonappeti.boltai.com/topics/zapechennaya-ryba-v-shube/

Google translation:

Baked fish in a fur coat

500 g lean fish fillets (pollock, cod, pink salmon) 
5 eggs
1/4 cup of crushed walnuts
3 tsp. lemon juice
salt, pepper, greens to taste.  

Missing the parsley

1. Cut the fish fillets into slices of 5-7 cm, sprinkle with lemon juice, salt and pepper, leave to marinate for 10-30 minutes. 

2. Choose a shape with high sides, lightly oiled with olive oil. 

3. Put the fish in it and put in the oven for 10 minutes. 

4. Whisk the eggs until the foam is formed, salt and pepper, if desired, add ground nuts and greens. With the mixture obtained, pour over the fish.

5. Put the baking tray in the oven for 10-15 minutes until the omelet is baked until golden brown. During baking, an omelet can go up. In this case, you need to pierce it with a fork or knife.

My Notes

The recipe specifies "greens" and I chose dried parsley as my flavoring herb.

I preheated the oven to 325 degrees F, which seemed gentle enough for both eggs and fish.

I used a 9 inch diameter pie pan for my baking dish.  It also makes a good serving dish.

Salmon marinating in lemon juice, salt, and pepper

The fish marinated for 10 minutes.  I used less than 1/8 tsp of both salt and pepper.  Basically, I lightly sprinkled them over the fish.

After cooking 10 minutes

I did not salt or pepper the egg mixture.  The parsley amount was several good, hard shakes from the bottle.  The walnuts were chopped to a medium texture.

Whipping the egg mixture until foamy is important!

See the bubbles and the nuts?

It took 23 minutes to get the top golden brown.

The Verdict

Hot out of the oven!

The top was intriguing!  The walnuts were on top, poking through the egg coat, and the bubbles from the foam had set, and I think that is why the fish had a fur coat.  Fun to look at!

Top and inside views

The taste: The salmon flavor came through and the walnuts and parsley were a nice background enhancement, adding a depth of flavor.  The walnuts, in particular, added a pleasant, slightly bitter taste as well as a light crunch.  The eggs pulled all the flavors together.  I liked it and my guest taster, who adores salmon, said it was very good and would gladly have it again.

I felt that the eggs were slightly overcooked.  To correct this next time, I would try baking it at 350 degrees F for a shorter time.

Very nice!

Success!  I served it with sliced tomatoes that had been dressed with a few pieces of thinly sliced onion, ground pepper, and some balsamic vinegar, then chilled.  That was a good accompaniment.  We both think the Fish in a Fur Coat would be even better with a dollop of sour cream on top, or perhaps even some avocado on top or on the side.  I'll try that with the leftovers.

UPDATE:  Sour cream and avocados on the side are very good with the leftovers!