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Rasputin's Favorite Meal: Selianka d'Esturgeon

Selianka d’Esturgeon is a hearty, rustic Russian dish featuring sturgeon fried to golden perfection, layered with slow-stewed cabbage and apples, and topped with a rich cream gravy. This dish, favored by Grigori Rasputin, was a staple of imperial Russian cuisine, blending savory, tangy, and creamy flavors. Traditionally prepared for aristocratic feasts, this scaled-down version keeps the essence of opulence and indulgence while being manageable for a smaller serving.
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Prep Time 20 minutes
Cook Time 45 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • ¾ lb 12 oz sturgeon (or cod/halibut)
  • 2 tbsp olive oil for frying
  • ¼ cup flour for dredging
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Cabbage Base
  • 1 tbsp olive oil
  • ½ large onion finely chopped
  • ¾ lb cabbage about 3-4 cups shredded
  • 1 small cooking apple peeled and sliced thin
  • ¼ cup water or fish broth
  • ¼ tsp black pepper
  • ½ tbsp chopped fresh parsley
  • For the Flour-Water Thickener
  • ½ tbsp flour
  • 1 tbsp water
For the Cream Gravy (from the fish fry drippings)
  • 1 tbsp butter
  • 1 tbsp flour
  • ¼ cup fish broth from fried fish drippings
  • ¼ cup heavy cream
  • ¼ tsp salt
  • Pinch of white pepper
For the Topping
  • ¼ cup breadcrumbs

Instructions
 

Prepare the Cabbage Base

  1. Heat 1 tbsp olive oil in a medium pan over medium heat.
  2. Sauté the chopped onions until golden.
  3. Add the shredded cabbage, season with black pepper, and pour in ¼ cup water or fish broth.
  4. Cover and let it slowly stew on low heat for about 20 minutes, stirring occasionally.
  5. Add the sliced apple, mix well, and let it simmer for another 8 minutes until softened.

Thicken the Cabbage Base with Flour-Water Paste

  1. In a small bowl, mix ½ tbsp flour with 1 tbsp water until it forms a smooth paste with no lumps.
  2. Slowly stir the paste into the cabbage mixture, stirring constantly to prevent lumps.
  3. Continue simmering for 5 minutes until the cabbage thickens slightly.

Fry the Fish

  1. Cut the sturgeon into 2-inch pieces, pat dry, and season with salt and black pepper.
  2. Lightly coat each piece in ¼ cup flour, shaking off excess.
  3. Heat 2 tbsp olive oil in a skillet over medium-high heat.
  4. Fry the sturgeon pieces until golden brown and crispy (about 3 minutes per side).
  5. Remove fish and set aside. Reserve the pan drippings for the cream gravy.

Make the Cream Gravy

  1. In the same skillet with the fish drippings, melt 1 tbsp butter over medium heat.
  2. Whisk in 1 tbsp flour and cook for 1 minute until it forms a light roux.
  3. Gradually add ¼ cup fish broth, whisking constantly.
  4. Pour in ¼ cup heavy cream, continuing to stir.
  5. Season with salt and white pepper and let it thicken for 2 minutes. Remove from heat.

Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread half of the thickened cabbage mixture in a small oven-safe dish.
  3. Place the fried fish pieces on top.
  4. Sprinkle fresh parsley and black pepper over the fish.
  5. Pour the remaining cabbage mixture over the fish, covering it completely.
  6. Drizzle the cream gravy over the top.
  7. Sprinkle ¼ cup breadcrumbs evenly over the dish.

Bake & Serve

  1. Bake uncovered at 375°F (190°C) for 12-15 minutes or until the top is golden brown.
  2. Let it cool for 5 minutes before serving.

Notes

  • Fish Substitutes: If sturgeon is unavailable, cod, halibut, or even salmon work well as substitutes while maintaining a rich, firm texture.
 
  • Cabbage Texture Tip: To get the best soft, melt-in-your-mouth cabbage, cook it low and slow, allowing the natural moisture to release and combine with the apples.
 
  • Make-Ahead Option: The cabbage base and cream gravy can be made a day in advance for easier preparation. Just assemble and bake when ready to serve!