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“This Ukrainian fish loaf is lightened with egg whites, giving it a souffle like texture. It is much more stable, however, and can be turned out to serve. Good served with sauteed thin strips of zucchini and carrots.”

Ingredients Nutrition

  • 12 ounces white fish fillets, skinned and cut into 1 inch cubes
  • 2 ounces white bread, cut into 1/2 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 eggs, separated
  • 14 teaspoon nutmeg, grated
  • 2 tablespoons fresh dill, chopped
  • salt and pepper


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line bottom of a 6-cup loaf pan with parchment paper.
  3. Place the fish cubes in a bowl.
  4. Add the bread; sprinkle with the milk; leave to soak while you cook the chopped onion.
  5. Melt the butter in a small pan and fry onions for 10 minutes; add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper; mix well.
  6. Whisk the egg whites in a large bowl until stiff; gently fold into the fish mixture.
  7. Spoon the mixture into the baking dish.
  8. Cover with a butter foil and bake for 45 minutes or until set.
  9. Allow to stand for 5 minutes, then spoon out.
  10. Alternatively, loosen with a knife; turn out, remove the paper and cut into wedges.
  11. Garnish with dill and serve.

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