Russian Fish Pie Recipe

Name: Russian Fish Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 2 cups flaked cooked haddock or 2 cups other firm white fish; 2 hard-boiled eggs, chopped; 1 large sweet onion, sliced; 1/2 cup unsalted butter, plus 1 tbsp; 3 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon nutmeg, freshly ground; 1/2 teaspoon salt; 1 1/2 cups fresh white breadcrumbs

Servings: persons

1
Spread 1 cup of the rice over the bottom of a buttered 2 1/2 quart ovenproof casserole. Top the rice with 1 cup of the flaked fish. Top fish with one of the chopped eggs.
2
In a skillet, cook the onions in 2 tablespoons butter over a moderate heat until they are soft.
3
Arranged 1/2 of the cooked onion in a layer in the casserole. Season with salt and pepper.
4
Add in the remaining layers; rice, haddock, chopped egg, onion and season again with salt and pepper.
5
In a sauce pan melt the 4 tablespoons of butter over moderately low heat. Add the flour and cook the roux, whisking, for about 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, in a stream, and simmer the mixture, stirring, for 3 minutes. Stir in the nutmeg and the 1/2 teaspoons salt.
6
Pour the sauce over the fish mixture, making holes with a knife to let it seep down into all of the layers.
7
In a small bowl, combine the breadcrumbs and the remaining 3 tablespoons butter, melted and mix together.
8
Sprinkle the bread crumbs over the fish mixture.
9
Bake the pie in a preheated 350 F oven for 40 to 45 minutes, or until the crumbs are golden and the pie is bubbling.

867

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked rice, 2 cups flaked cooked haddock or 2 cups other firm white fish, 2 hard-boiled eggs, chopped, 1 large sweet onion, sliced, and more.

Yes, Russian Fish Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Russian Fish Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions