This pie can become a signature dish of any housewife, as it turns out to be so tasty, satisfying and aromatic.
It is necessary
- - 320 g flour;
- - 22 g fresh yeast;
- - 130 ml of milk;
- - 10 g of salt;
- - 10 g of sugar;
- - 65 g of butter;
- - 865 g of pike perch;
- - 185 g of onions;
- - 210 g of carrots;
- - 750 g sauerkraut;
- - greens of dill and parsley.
Instructions
Step 1
Heat the milk, add yeast, salt, sugar to it, mix. Melt the butter and add to the milk, then add flour in small portions, knead the dough and put it in a warm place for 45 minutes.
Step 2
Thoroughly clean the pike perch, wash it properly, then remove the entrails and head, carefully remove the bones, remove the skin. Then rub with salt and pepper, cut into small pieces.
Step 3
Peel the carrots, chop finely. Rinse and grind greens. Squeeze sauerkraut, cut and fry in sunflower oil, then cool.
Step 4
Peel the onions and chop thinly, then fry a little too.
Step 5
Crush the finished dough, divide in half, roll out two layers. Place the first layer on a greased baking sheet. Then put fried cabbage, fish, carrots, onions, chopped greens on it.
Step 6
Put the second layer on the cake, close the edges, make several holes in the center of the cake for steam to escape. Put in the oven for 45 minutes at 200 degrees.
Step 7
After cooking, remove the cake from the oven and cover with a towel. Oil and sprinkle with herbs before serving.
