It is difficult to find such a people in the world whose traditional cuisine does not have a fish pie. You can cook this dish according to different recipes, with different types of dough and different fish, flavors. Open and closed, hot and cold, exotic and very simple, all these pies will be equally satisfying, healthy and tasty.
Classic Russian fish kulebyaka
The recipe for kulebyaki was first written in the 17th century. This dish was served at royal feasts, baked in merchant houses, nobles and peasants feasted on it. They baked meat, lean and, of course, fish pies. You will have to tinker with the preparation of such a fish pie, but the interesting taste is worth it.
For yeast dough you will need:
- 5 g dry yeast;
- 600 g wheat flour;
- 2 chicken eggs at room temperature;
- 2 tbsp. tablespoons of sugar;
- 100 ml of warm milk with a fat content of at least 2.5%;
- 200 ml of warm water;
- 100 g butter;
- 1 teaspoon of salt.
For filling:
- 600 g salmon fillet;
- 100 g of boiled rice;
- 200 g of boiled mushrooms (white, boletus, boletus);
- 1 head of onion;
- 4 boiled chicken eggs;
- 2 tbsp. tablespoons of chopped dill greens;
- salt and freshly ground black pepper;
- 9 thin pancakes.
And also for lubrication:
- 1 raw egg yolk;
- 2 tbsp. spoons of milk with a fat content of about 2.5%;
- a pinch of salt and sugar.
Place the dough. In a small container, combine sugar and yeast with warm milk. Leave it on for 10 minutes. Melt butter in a saucepan. Sift wheat flour into a large mixer bowl, add eggs, melted butter, water and salt. Knead the dough. Stir until smooth. Cover with gauze or a clean cloth and leave in a warm place for an hour. When the dough rises, knead it again and let it rise again.
Dust a work surface with flour. Lay out the dough, knead again and roll out into a layer about 5-7 mm thick and 25 by 35 cm in diameter. Cut off the excess dough. Spread the pancakes on the rolled out dough. Chop the onion into small cubes. Fry the mushrooms, add and fry the onion until golden. Cool slightly. Cut the salmon fillet into cubes. Grate eggs on a coarse grater and mix with herbs.
Collect the kulebyaka. First lay out a layer of eggs, then mushrooms and onions, then boiled rice and the last layer with salmon. Seal the filling with pancakes and then wrap with dough. Place the pie, seam side down, on a parchment-lined baking sheet. Shape the dough scraps into decorations and place on top of the cake. Make several cuts in the top of the cake. Let the dough rise for 20 minutes. Whisk the egg yolk with milk, salt and sugar. Bake in an oven preheated to 200 ° C for 35-40 minutes, until the crust turns golden. Let the pie rest for 15 minutes, then cut into portions and serve.
Kalakukko - Finnish fish pie
Translated from the Finnish Kalakukko - "fish wallet". This is a simple and hearty rye dough pie. Traditionally, vendace was placed in the filling, but later they began to replace it with other small fish. In modern cooking, salmon is used for the filling, but a pie with such a filling bears little resemblance to an ordinary, traditional one. The recipe for this cake cannot be called easy, but if you follow it step by step, it turns out that it is clear and simple.
For the test, you will need:
- 200 g wheat flour;
- 600 g rye flour;
- 500 ml of water;
- 2 tbsp. tablespoons of butter;
- 2 teaspoons of finely ground salt;
- coarse salt.
For filling:
- 800 g of small fish (smelt, vendace, capelin);
- 200 g bacon;
- 2 tbsp. tablespoons of cream with a fat content of at least 20%;
- salt and black pepper.
Sift wheat and rye flour with finely ground salt into a deep bowl. Melt the butter. Add water and butter to flour and knead into a smooth dough, roll it into a ball, wrap with cling film and set aside.
Butcher the fish - cut off the tails and heads, peel off the scales, gut and cut into fillets. Roll out the dough into a circle no more than 2-3 mm thick. Cut the bacon into thin strips. Sprinkle the dough with rye flour, place the fish fillets in the center in one layer, sprinkle with salt and pepper, rye flour and cover with strips of bacon. Repeat until you run out of fish and bacon (the last layer should be bacon). Cover the filling with the dough, turn the seam down, moisten your hands with water and smooth the dough. Transfer to a baking sheet lined with baking paper. Bake the pie in an oven preheated to 220 ° C for 40 minutes, until the crust turns golden. Take out the cake, wrap it in foil. Wait until the oven temperature has dropped to 120 ° C and bake the kalakukko for another 3-4 hours. Wrap the finished cake with a towel so that the crust is soft, and soak for about 20 minutes. Then brush the cake with melted vegetable oil and serve.
Homemade Moroccan Fish Pastilla Recipe
Moroccan cuisine is a fantastic mix of European and Eastern traditions, tastes and aromas. One of the recipes for this great cuisine is marshmallow. This is a delicious pie made from filo dough, thin and golden, with a rich filling. Sometimes fishy.
You will need:
- 4 sheets of filo dough;
- 250 g salmon fillet;
- 2 large potatoes;
- 2 chopped onions;
- 2 cloves of garlic;
- 3 cm of ginger root;
- 1 green chilli
- 1 tbsp. a spoonful of chili masala spice mixture;
- ¼ teaspoon of turmeric;
- 1 raw egg yolk;
- 3 tbsp. melted butter;
- chopped coriander greens;
- salt.
Peel and boil potatoes, puree. Fry the onions until golden brown. Peel the ginger root and grate on a fine grater, pass the garlic through a press and mix with the ginger. Add the garlic ginger paste and masala powder to the onion and simmer for about 10 minutes over low heat. Remove the seeds from the chili and chop the pulp. Finely chop the salmon fillet. Add salmon, pasta, turmeric, coriander and pepper to the mashed potatoes, mix thoroughly.
Take out a round baking dish. Cut the dough to its diameter. Place three sheets overlapping with the edges hanging down. Brush with melted butter and lay out the filling, fold the edges of the dough, brush with butter and cover the cake with the last sheet, brush with the remaining butter, secure the edges. Preheat oven to 180C. Whisk the yolk and cover the pie. You need to cook the cake for about 20-25 minutes, until it becomes golden and crispy.
