Fish pie is a baked pastry with fish filling. In shape, it can be anything: rectangular, oval, round, in the shape of a heart - give only the freedom of your imagination! Fish cake can be prepared from any dough: yeast, puff, fresh, etc. The number of recipes for such baking is huge. Fish cake is not just a hearty and tasty meal, but also a wonderful decoration of a festive and everyday table, it is meeting with relatives and socializing with family and friends.
Fish pies deservedly take pride of place on the Russian table. This is a truly national dish, which has come down to us from time immemorial. Such a long existence of a favorite dish made it possible to significantly improve the traditionally baked fish dish, “dilute” it with other components that ideally fit to taste with tender dough and basic filling. Rice, potatoes, mushrooms, cheese, vegetables, herbs, spices - and this is an incomplete list of what can be added to fish pie.
As you know, pies are open, half-closed and closed. We strictly bake fish products in a closed type, that is, tightly seal the filling on all sides with dough. This rule should always be followed to prevent loss of moisture and drying of the product. As a raw material, any kind of fish is suitable. Whether it is river or sea, salty or fresh, red or white. It all depends on individual preferences and tastes.
Fish Pie - Cookware
A properly selected baking dish for fish pie is one of the most important elements of success. Today, stores have a huge assortment of baking utensils made from completely different materials: cast iron, ceramics, non-stick aluminum, silicone, etc.
Cast iron form is the most optimal option. Cast iron has a good heat-distributing effect, which allows the fish pie to be evenly baked in the oven. In addition, cast iron cookware is durable and can serve more than one generation.
Unfortunately, cast-iron molds are not so easy to find on store shelves now, so aluminum molds with non-stick coating can serve as a great alternative to such dishes - the most affordable and common option today. It is preferable to choose aluminum cookware with thickened walls, since, as practice shows, forms with thin walls have an unstable non-stick coating, so their service life is short.
Silicone baking dishes are also very popular among caring housewives. As for forms made of heat-resistant glass, it is better not to use them in baking. Firstly, the pie is not always evenly baked in such a dish. Secondly, it is worse separated from the glass walls.
Fish Pie - Food Preparation
The main ingredients of fish pie are flour and, in fact, fish. For baking, mainly premium flour is used. Fish must be carefully prepared before baking. Thaw at room temperature, if frozen, gut, carefully removing the insides, tail, fins, head, ridge and cut into small pieces, which will allow the fish to bake simultaneously with the dough and other ingredients.
The dough of Russian fish pie should be sour, "alive", as it was customarily called figuratively called in the old days. Along with yeast, kefir, sour cream, yogurt, whey and even beer are used as yeast to achieve the best taste. Often these components are combined in various variations, which allows you to diversify the taste and texture of the dough.
A great many and rich ingredients that make up the dough. First of all, it’s milk, vegetable and cream fats, eggs. The freedom to choose components gives each housewife the opportunity to add a personal touch to her home recipes.
Fish Pie - The Best Recipes
Recipe 1: Whipped Fish Pie
The secret to this recipe lies in the test. It will take you no more than five minutes to cook it, but the dish, despite this, will turn out to be very tasty. Surprise your household with a light and original cake!
Ingredients: For the test: a package of kefir - 500 ml with a fat content of 3.2%, a can of fatty mayonnaise, ½ tsp. soda, raw eggs - 2 pcs., a pinch of salt, a table. l sugar, flour s / c. For the filling: pink salmon fillet - 800-1000 gr., 2 large onion heads, plum oil. - 70 gr., Salt and pepper.
Cooking method:
1. In a bowl, prepare the dough. To do this, mix the listed ingredients, beat the mixture lightly and, gradually adding flour, bring the dough to a sour cream consistency (it should not be too thick). Beat all the lumps well.
2. Cut the fish fillet into thin pieces, put in a plate, salt, and pepper.
3. Cut the onion into half rings. Next, grease the pan with fat, pour in a layer of dough, spread slices of pink salmon evenly on it, and onion and slices of butter on top, then fill the filling with dough.
4. We lay the future pie in the oven warmed up to 200 degrees and the oven until ready, which can be checked with a match. Poke a pie with a match, if the dough sticks to it, then the fish dish is not ready yet.
Ready fish pie should be removed from the oven, greased with fat (cream, vegetable or margarine) and covered with newspaper or linen towel for several minutes.
Recipe 2: Yeast Dough Fish Pie
If everything is done correctly, the pie baked according to this recipe will be excellent, and the dough will simply melt in your mouth. Prepare the so-called "quick" dry yeast for the dough, so it rises faster. And after it comes up, take it and let it rise again. Then you can start baking.
Ingredients: For the test: kefir 500 ml, packaging of dry yeast - 11 g., Salt - 2 tsp, sugar - 3 tablespoons. l., two raw eggs, 6 table. tablespoons of vegetable oil, 1-1.2 kg of flour / c. For the filling: a kilogram of fatty fish fillet (of your choice), 2-3 onions, 50 gr. drain. oils, peppers and salt.
Cooking method:
1. While the dough cooked in a deep dish is suitable, we prepare the filling. We cut the fillet into pieces, salt, pepper, mix with onion chopped in half rings, you can sprinkle the filling with lemon juice, and let it brew a little.
2. So, the dough has come up with us. Grease a baking sheet with fat, roll out a layer of dough, lay it on the bottom, and spread the filling and pieces of plums evenly on top. oil, then seal it with a layer of dough, do not forget to pinch the edges well.
3. Place your future cake in a preheated oven (up to 180 to 200 degrees) and bake until cooked. In the process of baking, add fire as you wish to form a beautiful crust.
When the dish is ready, remove it from the baking sheet to a flat dish covered with paper sheet, and grease on top, cover with a napkin or towel for several minutes.
Recipe 3: Fish Licking Fingers Pie
The pie prepared according to this recipe will turn out to be very juicy and tasty with any fish. It does not require any special virtuosity, it is prepared quite quickly and simply.
Ingredients: For the test: egg - 1, half a glass of milk, baking powder of the dough - four tsp., Drain. oil - 200 gr., premium flour - 3 cups, salt half a teaspoon. For the filling: fish fillet - 400 gr., Spices for fish (at your discretion), lemon juice - 2 tsp, a couple of onion heads, mayonnaise - 3 tbsp. l., 30 gr. sour cream, greens.
Cooking method:
1. Egg with milk (together) must be beaten with a mixer. Add salt, melted plum. butter, baking powder and beat again. Pour in flour, stirring. Knead a soft, loose dough and remove it for half an hour.
2. While the dough is suitable, cut the fillet into slices, season them with spices, salt, sprinkle with lemon juice. Cut the onion into half rings.
3. Divide the finished dough into 2 parts. Line the first part on the bottom of the leaf, then evenly distribute the fish, lay the onion on top, spread the filling with mayonnaise, sprinkle with chopped herbs and pieces of butter and seal with the remaining rolled dough. Pinch the edges, grease the cake with sour cream.
Then we put it in the oven, heated to 200 gr., And bake for 40-60 minutes. Grease the finished dish and cover with a towel. Fish cake is ready! Enjoy your meal!
Fish Pie - Useful Tips
- Before sending the cake into the oven, pierce it with a fork in several places or leave a small hole in the center for steam to escape;
- If you leave voids on the baking sheet around the cake, the dough is better and more evenly baked;
- After cooking, fish pie should not be left on the iron sheet for a long time, because soon it will become wet and will get an unpleasant taste of the metal;
- If the crust crusts too quickly when baking, cover the cake with a wet sheet of paper;
- If the cake starts to burn, you can also put a bowl of water under it;
- After sending the fish cake to the oven, carefully close the lid, because with strong cotton the dough will settle;
- If the cake stuck to the pan, hold it for a couple of minutes above the steam, after which it will easily fall behind the bottom.
We have outlined, perhaps, the most important points in the preparation of fish pie. We hope our recommendations will help you bake it correctly and please your beloved family and friends with a simple, at first glance, but very tasty dish! Enjoy your meal!
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