Usuba
Baked ruff with mandarins and cheese
Tender fish fillet with a crispy parsley and cheese crust, complemented by sweet mandarins and sour cream sauce. The dish combines the delicate flavor of river fish with bright citrus notes and aromatic herbs.
- Total
- 60 min
- Standard serving
- 145.9 g
Ingredients
Total 11
Instructions
- 1
Step 1
Fillet the ruffes, removing bones and skin.
- 2
Step 2
Rinse the fillet with cold water. Salt and pepper it, then sprinkle with freshly squeezed lemon juice. Refrigerate for 30–40 minutes.
- 3
Step 3
Grate the parsley root on a fine grater. Chop the parsley greens. Fry both ingredients in vegetable oil until golden brown.
- 4
Step 4
Place the fried parsley on the bottom of an oiled baking dish. Arrange the fish fillet and mandarin segments on top. Pour sour cream over it and sprinkle with grated Gruyère cheese.
Bake in the oven at 180 °C for 20 minutes until golden brown.
- 5
Step 5
Garnish the finished dish with dill sprigs. Serve with rice or another side dish of your choice.
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