Russian Stuffed Whole Fish with Buckwheat and Mushrooms

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A centerpiece of Russian festive cooking, this dish features a whole fish stuffed with a savory buckwheat and mushroom filling, then gently poached in aromatic broth. Originally created for Lent and the many fish days of the Orthodox calendar, it is still served for holiday tables and Sunday family dinners across Russia.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 3 gSugar
• 42 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fish

• 1 whole carp or large river fish (about 2.5 lb / 1.1 kg), gutted and scaled
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 lemon, sliced

For the buckwheat-mushroom stuffing

• 3/4 cup buckwheat groats, rinsed
• 1.5 cups water or fish stock
• 1 tablespoon butter
• 1 large onion, finely diced
• 8 oz cremini or porcini mushrooms, finely chopped
• 1 hard-boiled egg, chopped
• 1/4 teaspoon ground coriander
• Salt and pepper to taste

For the poaching broth

• 6 cups fish stock or water
• 1 large onion, quartered
• 1 carrot, sliced
• 2 bay leaves
• 6 whole black peppercorns
• 1 teaspoon salt

Directions

1. Rinse the fish under cold water, pat dry, and season the cavity with salt, pepper, and fresh dill. Set aside while preparing the stuffing.
2. Bring 1.5 cups of water to a boil in a small pot, add the buckwheat, reduce heat to low, cover, and simmer for 12 minutes until tender but still slightly firm. Fluff with a fork.
3. Melt butter in a skillet over medium heat, sauté the onion for 4 minutes until translucent, then add the mushrooms and cook another 6 minutes until their liquid evaporates.
4. Combine the cooked buckwheat, mushroom-onion mixture, chopped egg, and ground coriander in a bowl. Season with salt and pepper, then cool slightly.
5. Spoon the stuffing into the fish cavity, packing it gently without overfilling; the buckwheat will expand a little during poaching. Sew or skewer the opening closed with kitchen twine.
6. Bring the broth ingredients to a gentle simmer in a fish poacher or large deep pan. Lower the stuffed fish into the liquid, making sure it is mostly submerged; add more water if needed.
7. Poach the fish at a bare simmer for 25-30 minutes, basting occasionally with the hot broth, until the flesh near the backbone flakes easily and pulls away cleanly.
8. Carefully lift the fish onto a warmed serving platter using two large spatulas, remove the twine, and garnish with lemon slices and fresh dill.
9. Serve hot or chilled with horseradish, sour cream, or pickled cucumbers alongside extra broth ladled into bowls.

Cook’s Notes

• Choose a firm-fleshed whole fish such as carp, pike, or whitefish for the cleanest presentation and traditional flavor.
• Cook the buckwheat just until tender; it will absorb more moisture during stuffing and poaching, so slightly underdone groats prevent a mushy filling.
• Keep the poaching liquid at a bare simmer; boiling will break apart the delicate skin and cause the stuffing to escape.
• For an even more authentic Lenten version, omit the egg and use vegetable stock for both the buckwheat and the poaching liquid.
• Chill the cooked fish overnight under weighted slices of gelatin to create the pressed jellied presentation traditionally served for Russian holiday buffets.

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