Pike-perch baked under a buttery dill-and-onion blanket — the Sunday fish of Gdańsk and the Pomeranian coast.
Sandacz (pike-perch, zander) is Poland's most prestigious freshwater fish, and the Pomeranian preparation — baked whole or in fillets under butter, onion, dill, and lemon — is the dish that defines a Gdańsk Sunday lunch. The lakes of Kashubia and the river mouths of the Vistula provide most of the catch. Polish ambassadors were traditionally served this on diplomatic visits.
Pike-perch poached in a creamy white wine and dill sauce, served with new potatoes. The Pomeranian coast's signature freshwater fish dish, eaten when sandacz is in season.
Sandacz (pike-perch) has minimal fat (less than 1%) — that's why it's poached, not fried. The cream sauce provides the fat the fish lacks. Pomeranian dill is fresher than mainland dill because the cool Baltic climate slows aromatic volatilization.
Variations
Pomeranian sandacz uses cream and dill; Kashubian version uses sour cream; Russian Baltic version uses caviar topping — three fresh-water fish dishes.
On the Palate
Where Sandacz po Pomorsku sits in the Polish flavor cloud
Ingredients
How it's made
6 steps
- 13 min
Pat dry 4 pike-perch fillets, about 150g each. Score the skin lightly in 3 places.
- 218 min
Season with salt, white pepper, and a tablespoon of fresh lemon juice. Let rest 10 minutes.
- 32 min
Thinly slice 1 large onion; sweat in 50g butter until translucent, 5 minutes.
- 43 min
Layer the onion in a buttered baking dish. Place the fish fillets skin-side up on top.
- 53 min
Pour 100ml white wine and 50ml fish stock around (not over) the fish. Dot with another 30g butter; scatter 2 tbsp chopped fresh dill.
- 615 min
Bake at 200°C / 400°F for 12-15 minutes until fish flakes at the thickest point. Spoon pan juices over before serving with boiled potatoes.
