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Russia · Food

Ryba Po-Russki

50 min
330 kcal
4 servings

By eatmundo · September 8, 2026

Ryba Po-Russki🇷🇺AI-generated image

Same ingredients, elsewhere in the world

5 matches

Dishes from other countries' kitchens, made from the same core ingredients as Ryba Po-Russki. The percentage is the share of ingredients the two recipes have in common.

Same technique: Casserole bake60 recipes from 16 countriesSee all 5 matches

A comforting baked white fish dish smothered in a creamy milk-flour sauce and topped with golden, crispy breadcrumbs. A staple of wholesome Russian family dinners.

According to eatmundo's ingredient comparison, the closest dish to Ryba Po-Russki from another cuisine is Croquetas de Jamón (Spain): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Preheat your oven to 190°C and butter a medium baking dish generously.

  • 2

    Cut 600g of white fish into portions, season with salt, and arrange them in the baking dish.

  • 3

    Dice 2 onions finely and sauté in 30g of butter until golden, about 5 minutes.

  • 4

    Sprinkle 1 tbsp of flour over the onions and cook for 1 minute, stirring constantly to avoid lumps.

  • 5

    Slowly whisk in 200ml of milk, cooking until the sauce thickens slightly to a creamy consistency.

  • 6

    Pour the onion sauce over the fish, then sprinkle 50g of bread crumbs over the top.

  • 7

    Bake for 25-30 minutes until the top is golden brown and the fish flakes easily with a fork.

  • 8

    Garnish generously with freshly chopped dill before serving hot to add a bright, herbaceous note.

Frequently Asked Questions

What is Ryba Po-Russki?

Ryba Po-Russki, or 'fish in the Russian style', is a traditional dish featuring white fish fillets baked under a creamy béchamel-like sauce and a crust of breadcrumbs. It is a home-cooked comfort meal frequently prepared for family dinners.

Which fish is best for this?

Any firm white fish like cod, hake, or pollack works best as it holds its shape during baking.

Can I substitute bread crumbs?

You can use grated hard cheese, like Emmental or a mix, if you prefer a cheesier, saltier crust instead of a crunchy one.

How do I prevent the sauce from being lumpy?

Whisk the milk in very slowly, adding it in small splashes while stirring constantly until the flour is fully incorporated.

Is it better to serve with a side dish?

Yes, it pairs perfectly with boiled baby potatoes or a crisp green salad to balance the creaminess of the sauce.

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