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Most people have heard about the Chicken Kyiv, but not everyone knows about the existence of the capital's fish delicacy. Pike perch  à la Kyiv is a fish baked with potatoes and cheese in a creamy mushroom sauce. Local housewives have been cooking it for over half a century. And this is only the first entry in a cookbook, published in 1965 and entitled "A book about delicious and healthy food." In fact, cooking this dish started earlier. In general, fish dishes occupied an honorable place in the diet of Kyiv natives. Which is not surprising, because the city is located on the banks of one of the largest rivers in Europe, which has long been famous for fish resources.


Per 100 g of pike perch:

  • 2-3 Potatoes,
  • Sour cream and mushroom sauce - 3-4 tbsp.,
  • Dutch cheese - 7 g,
  • 1 Egg,
  • Frying oil,
  • Butter - 20 g,
  • Salt, pepper, herbs.

The cooking process

  1. Peel a pike perch fillet, cut it into 80-100 grams pestles, add salt and pepper and fry on both sides.
  2. Wash the potatoes and cook jacket potatoes. Once it has cooled, peel, slice and fry in oil.
  3. Put the fish on a greased pan, covered with chopped potatoes. Pour sour cream and mushroom sauce. Grate the cheese on a grater and sprinkle it with fish. Melt the butter, pour it on top. Next, add the eggs, but do it carefully so as not to spread the yolk.
  4. Bake the fish in the oven at 180 degrees until ruddy.
  5. Serve the cooked dish with greens.

Other dishes

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