Pike perch pie is a traditional Russian dish (like royal fish soup from the same fish), which is prepared in many ways. You can make your own dough or buy it. Suitable yeast and fresh, cool and liquid. It goes especially well with flaky fish.
The composition of the filling, in addition to pike perch, may include potatoes, rice, cabbage, cheese, herbs and other ingredients. Most often they make a closed pike pie, but an open version is also possible. It can be baked in a round or rectangular shape, as well as directly on a baking sheet.
With potato
This pastry is very tender and at the same time satisfying. To prepare such a pike perch pie, you will need the following products:
- 200 g fish (fillet);
- 3 potato tubers;
- 1 egg yolk;
- 50 g of fresh parsley and dill;
- 100 g green onions;
- 40 g of vegetable oil;
- 500 g of ready-made puff pastry;
- melted butter (for greasing a baking sheet or form);
- salt;
- pepper.
Order of execution:
- Rinse the zander fillet, pat dry and cut into roughly equal pieces of small size.
- Rinse dill, parsley and green onions, shake, let dry and chop with a knife.
- Wash and peel potatoes, cut into thin slices.
- Roll out the defrosted dough to 5 mm in thickness so that one layer is slightly larger than the other.
- Preheat the oven to 180 degrees.
- Place a large layer on a baking sheet greased with melted butter, put the fish on it, leaving the edges to form the sides, salt, pepper, add green onions, dill and parsley, sprinkle with vegetable oil.
- Place potato slices on top and season with a little more salt.
- Cover the filling with another layer of dough and connect the top and bottom layers, carefully pinching the edges so that the sides form from the bottom layer.
- Poke a hole in the center of the pie to allow steam to escape.
- Lubricate the surface of the cake with yolk (who does not like it, you can not do this).
- Bake in the oven for about 45 minutes.
Remove the finished pie with pike perch from the oven, let it cool slightly and you can eat it. It is good both warm and cold.
with cabbage
This pike perch pie recipe is offered by chef and TV presenter Vasily Emelianenko. For him you need to take:
- 400 g fish (fillet);
- 350 g cabbage;
- 350 g yeast-free puff pastry;
- two eggs;
- three cloves of garlic;
- 40 g dill;
- 40 g butter;
- 10 g cumin;
- 30 ml of milk;
- 40 ml marinade from tomatoes;
- pepper and salt.
Order of execution:
- Finely chop fresh white cabbage, cut garlic into large pieces, onion into rings.
- Heat a frying pan with vegetable oil (in a small amount), put cabbage, onion and garlic on it, sprinkle with salt and pepper and fry until the cabbage is cooked.
- Mash the caraway seeds with your hands and send to the bottom of the pan, add the butter and tomato marinade, mix well.
- Roll out the dough and place in a parchment-lined pan.
- Cut pike perch into small pieces.
- Put the fish on the dough, salt and pepper.
- Break the eggs into a bowl, mix and pour them over the pike perch.
- Mix the cabbage with dill and put in a mold on top of the fish.
- Brush the edges of the pie with milk and put it in the oven (preheated to 180 degrees) for 40 minutes.
with rice
This pike perch pie is made with the following ingredients:
- 500 g of pike perch;
- a glass of flour;
- a glass of sour cream;
- 250 g mayonnaise;
- three eggs;
- 150 g grated cheese;
- a glass of boiled rice;
- one bulb;
- salt;
- half a teaspoon of soda;
- vegetable oils.
Order of execution:
- Mix sour cream with mayonnaise, add beaten eggs, soda, then flour. Knead the dough.
- Grease a baking sheet with oil and pour half of the cooked dough onto it (you can use a baking dish).
- On the dough, put the fish cut into pieces, boiled rice (evenly distribute), onion cut into rings. Sprinkle salt to taste between layers.
- Pour the filling with the remaining dough, sprinkle with cheese on top.
- Put the pike perch fish pie in the oven, preheated to 200 degrees, for 40 minutes.
The finished product needs to be cooled slightly, then cut and served. Sauces, vegetables (in the form of a salad), fresh herbs, fish broth are well suited to it.
Conclusion
An excellent pike perch is suitable not only for a family lunch or dinner, but will also take its rightful place on the festive table. If the fish seems dry, melted butter can be added to it during the preparation of the filling.
Autumn pike perch is a fat fish that has gained weight and juiciness by winter. That's why pies with it are incredibly tasty. It is better to make dough for such baking, although pike perch is not bad in puff pastry. You can buy ready-made dough, but you can make your own. A closed, round-shaped pie, we will bake in the oven. This is the easiest, step by step photo, fish pie recipe and very quick to prepare.
Now, let's talk about the filling. If you have frozen fish, then do not defrost it completely, but cut it into pieces immediately. Chilled fish or freshly caught fish is worse for gutting, but the pie turns out to be more juicy. Frozen fish is a bit dry, you need to add vegetable oil to it. Consider these subtleties when preparing the filling.
For a 2 kg cake you will need:
Pike perch - 2 medium-sized fish;
2 large onions;
Yeast dough - 1 kg;
Salt, ground pepper - to taste;
Vegetable oil - 1 tablespoon;
Egg - 1 pc.
How to make fish pie
When you have already decided on the type of dough and started or bought it, then it's time to start filling.
What needs to be done right away is to gut the fish, cut off the fins, head, and remove the gills.
Let the water drain, then cut the fish along the ridge, cut the separated parts of the fillet into large pieces.
Put the sliced \u200b\u200bpieces in a deep bowl, salt. Pepper, add oil, mix and let it brew for half an hour.
Peel the onion, cut the onion in half, then across, into thin half rings. Pour boiling water over the chopped onion (10-15 minutes) to remove the bitterness and soften the onion rings.
Preheat the oven well, reduce the temperature to 180 degrees.
Now, let's start forming the pie.
Knead 2/3 of the dough on the table into a round cake, and then roll it out to a thickness of 1 cm, cover the dough with a clean napkin and let it rise. 10 minutes will be enough for this. Grease a baking sheet with vegetable oil, put a rolled cake on it. Put half of the onion on it.
Put the fish pieces and the rest of the onion on the bottom cake.
Roll out the second part of the dough into a cake of smaller diameter, cover the entire filling with it and roll the edges of the round pie with a flagellum. In the middle of the circle (if the fish is fresh, not frozen), you need to make a hole (as in the photo) for steam to escape.
We will bake such a closed pie for half an hour, after which, you should grease the top of the baking with an egg and put it back in the oven on the top shelf for 2-3 minutes.
Now, you need to get a delicious fish pie, cover it with food parchment, a towel or linen. Let the crust soften and then serve.
Such a round fish pie is cut like a cake - in corner pieces.
Dough. Combine the egg, sour cream, salt and sugar in a bowl and mix. Add melted butter, and then sift flour with soda to them (repay with a drop of lemon juice). Quickly knead into a soft dough with your hands, shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.
If using a whole fish, cut it into fillets. Cut the fillet into small pieces, about 1 cm. Put in a small bowl, salt and, if necessary, pepper to taste.
Hard boil the eggs. Finely chop the onion and eggs. Chop the parsley. Heat the oil in a frying pan and fry the onion until golden brown. Then add the fish and fry for a couple more minutes. Turn off. Now add eggs, sour cream, mayonnaise, chopped parsley, mix, salt and cool.
Prepare a detachable form of about 24 cm. Cover the bottom with baking paper, grease the edges with butter. Remove two-thirds of the dough from the refrigerator and roll out. Transfer to a mold and level, forming sufficiently high sides. Pierce the bottom with a fork. Spread the filling over the dough. Roll out the remaining dough and cover the pie. Pinch the edges, prick the bottom of the pie with a fork (or make a "cut" like mine) to let the steam out. Lubricate the pie with an egg and bake in preheated to 180 gr. oven for approximately 45 minutes. * It is better to put the pie on a hot baking sheet, so your dough will be well baked. Serve the pie hot or heat it already cooled over the smallest fire in a frying pan covered with a lid.
- Knead the dough. Yeast, sugar, warm milk, 2 tbsp. combine flour, mix and put in a warm place. When the dough is suitable, add, stirring, a beaten egg, vegetable oil, the remaining flour, salt. Knead the dough well, cover with a towel, put in a warm place, let rise.
- Prepare the filling. Rinse rice, boil in milk mixed with water, salt. Pepper the cooked rice, season with butter, mix and leave under the lid for 5 minutes. Cut the fillet, salt. Hard boil eggs, cut into slices.
- Divide the dough into two parts. Roll out two layers to the size of the baking sheet. Place one sheet on a baking sheet. Raise the edges of the dough. Put rice on the dough, then circles of eggs and pieces of pike perch. Salt, sprinkle with herbs. Cover with a second layer. Pinch the edges. Put in heat for 15 minutes.
- Bake in the oven at 220°C, then reduce the heat to 180°C and bake for another 30 minutes. Lubricate the finished hot cake with yolk, cool and cut into portions.
Servings Per Container: 8 .
Cooking time: 90 min.
