Fillet of snakehead fish on a bed of potatoes

Ingredients for 4 servings:

• 600 g fish fillet(s) of snakehead fish
• 100 ml sour cream
• 1 bunch dill, chopped
• 3 potatoes
• 2 onions, chopped
• 70 cheese, grated e.g. Emmental
• salt and pepper
• 20 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Uzbek home-style recipe

Although the snakehead fish is more commonly known from East and Southeast Asia, it has also been frequently found in Central Asian river systems since being accidentally released into the wild in the 1960s. Naturally, recipes for this new species soon emerged, particularly for home cooking. Butter the bottom of an ovenproof dish and line it with potato slices. To ensure sufficient cooking time, either slice the potatoes very thinly or pre-boil them for a few minutes. Season with salt and pepper. Remove any remaining bones from the fish fillets, then season with salt and pepper. Mix the chopped dill with the cream and brush the fish fillets with it. The excess cream can simply be poured over the fish fillets. Place the fish fillets on the potato slices and top with the chopped onions. Press down lightly and sprinkle with grated cheese. Braise covered in the oven at 220 degrees for 30 minutes, then remove the lid for another 10 minutes and lightly brown the onion cheese crust using top heat.