Russian Fish-roll. Recipe

Russian Fish-roll Recipe:

History and Fun Facts:
The Russian Fish-roll, also known as Rybnoye Roulade, is a traditional dish from Russia that dates back to the 19th century. This dish gained popularity among the Russian aristocracy and was often served during festive occasions and grand feasts. The recipe is influenced by the Russian cuisine that predominantly consists of fish, vegetables, and various spices. Over time, the recipe has undergone slight variations and adaptations, but its essence remains intact.

Interestingly, the Russian Fish-roll was also known for its medicinal properties. It was believed to have beneficial effects on the digestive system and was often recommended as a remedy for various ailments. Today, it is enjoyed for its flavorful combination of fish and vegetables and is considered a classic Russian dish.


- 2 pounds of firm white fish fillets (such as cod or haddock)
- 3 large boiled potatoes, mashed
- 2 medium onions, finely chopped
- 3 cloves of garlic, minced
- 1 cup of cooked peas
- 2 large carrots, peeled and diced
- 2 tablespoons of vegetable oil
- 2 tablespoons of butter
- 2 tablespoons of white vinegar
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of all-purpose flour
- 1 teaspoon of sugar
- Salt and pepper to taste


1. Preheat the oven to 350°F (175°C). Grease a baking dish with oil or butter.

2. In a large saucepan, bring water to a boil. Add the diced carrots and cook until tender. Drain and set aside.

3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and slightly golden.

4. Cut the fish fillets into thin slices or strips. Spread the mashed potatoes evenly on each fish slice and roll them up tightly.

5. Place the fish rolls in the greased baking dish, seam-side down. Make sure they are tightly packed together.

6. In a small saucepan, melt the butter over medium heat. Add the flour and stir continuously, cooking for about 1-2 minutes to form a roux.

7. Gradually add the water used to cook the carrots, vinegar, sugar, and a pinch of salt and pepper to the roux. Stir well to combine and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes until thickened.

8. Pour the sauce over the fish rolls in the baking dish, making sure to cover them entirely.

9. Sprinkle the cooked peas, diced carrots, and chopped parsley over the fish rolls.

10. Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the fish is cooked through and the sauce is bubbly.

11. Remove the foil and continue baking for an additional 5-10 minutes to allow the top to turn golden brown.

12. Once done, remove the dish from the oven and let it cool for a few minutes.

13. Serve the Russian Fish-roll hot, garnished with some additional fresh parsley. It can be enjoyed with a side of freshly steamed vegetables, mashed potatoes, or a light salad.

Similar Recipe Dishes:
The Russian Fish-roll belongs to a family of dishes made with rolled fish or meat and a variety of fillings. Here are some similar recipe dishes from different culinary traditions:

1. Japanese Sushi Rolls: These rolls feature sushi rice and various ingredients like fish, vegetables, or seafood wrapped in seaweed (nori). They are a popular staple of Japanese cuisine and come in countless varieties.

2. Italian Braciola: Braciola is an Italian dish made by rolling up thin slices of meat (usually beef) with a savory filling, such as breadcrumbs, herbs, cheese, and sometimes vegetables. The rolls are then braised in a flavorful sauce.

3. Romanian Sarmale: Sarmale is a traditional Romanian dish made by rolling cabbage leaves around a filling of ground meat (typically pork), rice, and spices. These rolls are cooked slowly in tomato sauce until tender and flavorful.

4. Greek Dolmades: Dolmades are commonly served as appetizers in Greek cuisine. They consist of grape leaves wrapped around a mixture of rice, herbs, and occasionally minced meat. The rolls are then steamed or simmered until tender.

These dishes may have different fillings and variations in preparation methods, but they all share the idea of rolling ingredients in some form of wrapper to create a tasty and visually appealing dish.



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