Rasputin's Favorite Meal: Selianka d'Esturgeon
Selianka d’Esturgeon is a hearty, rustic Russian dish featuring sturgeon fried to golden perfection, layered with slow-stewed cabbage and apples, and topped with a rich cream gravy. This dish, favored by Grigori Rasputin, was a staple of imperial Russian cuisine, blending savory, tangy, and creamy flavors. Traditionally prepared for aristocratic feasts, this scaled-down version keeps the essence of opulence and indulgence while being manageable for a smaller serving.
Ingredients
- ¾ lb 12 oz sturgeon (or cod/halibut)
- 2 tbsp olive oil for frying
- ¼ cup flour for dredging
- ¼ tsp salt
- ¼ tsp black pepper
For the Cabbage Base
- 1 tbsp olive oil
- ½ large onion finely chopped
- ¾ lb cabbage about 3-4 cups shredded
- 1 small cooking apple peeled and sliced thin
- ¼ cup water or fish broth
- ¼ tsp black pepper
- ½ tbsp chopped fresh parsley
- For the Flour-Water Thickener
- ½ tbsp flour
- 1 tbsp water
For the Cream Gravy (from the fish fry drippings)
- 1 tbsp butter
- 1 tbsp flour
- ¼ cup fish broth from fried fish drippings
- ¼ cup heavy cream
- ¼ tsp salt
- Pinch of white pepper
For the Topping
- ¼ cup breadcrumbs
Instructions
Prepare the Cabbage Base
- Heat 1 tbsp olive oil in a medium pan over medium heat.
- Sauté the chopped onions until golden.
- Add the shredded cabbage, season with black pepper, and pour in ¼ cup water or fish broth.
- Cover and let it slowly stew on low heat for about 20 minutes, stirring occasionally.
- Add the sliced apple, mix well, and let it simmer for another 8 minutes until softened.
Thicken the Cabbage Base with Flour-Water Paste
- In a small bowl, mix ½ tbsp flour with 1 tbsp water until it forms a smooth paste with no lumps.
- Slowly stir the paste into the cabbage mixture, stirring constantly to prevent lumps.
- Continue simmering for 5 minutes until the cabbage thickens slightly.
Fry the Fish
- Cut the sturgeon into 2-inch pieces, pat dry, and season with salt and black pepper.
- Lightly coat each piece in ¼ cup flour, shaking off excess.
- Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Fry the sturgeon pieces until golden brown and crispy (about 3 minutes per side).
- Remove fish and set aside. Reserve the pan drippings for the cream gravy.
Make the Cream Gravy
- In the same skillet with the fish drippings, melt 1 tbsp butter over medium heat.
- Whisk in 1 tbsp flour and cook for 1 minute until it forms a light roux.
- Gradually add ¼ cup fish broth, whisking constantly.
- Pour in ¼ cup heavy cream, continuing to stir.
- Season with salt and white pepper and let it thicken for 2 minutes. Remove from heat.
Assemble the Dish
- Preheat oven to 375°F (190°C).
- Spread half of the thickened cabbage mixture in a small oven-safe dish.
- Place the fried fish pieces on top.
- Sprinkle fresh parsley and black pepper over the fish.
- Pour the remaining cabbage mixture over the fish, covering it completely.
- Drizzle the cream gravy over the top.
- Sprinkle ¼ cup breadcrumbs evenly over the dish.
Bake & Serve
- Bake uncovered at 375°F (190°C) for 12-15 minutes or until the top is golden brown.
- Let it cool for 5 minutes before serving.
Notes
- Fish Substitutes: If sturgeon is unavailable, cod, halibut, or even salmon work well as substitutes while maintaining a rich, firm texture.
- Cabbage Texture Tip: To get the best soft, melt-in-your-mouth cabbage, cook it low and slow, allowing the natural moisture to release and combine with the apples.
- Make-Ahead Option: The cabbage base and cream gravy can be made a day in advance for easier preparation. Just assemble and bake when ready to serve!