The magic smell of fish pie will fill your house and it’s hard to believe that you will need nothing at all to make it: flour, yeast and fatty sea fish. The easiest option for the fish pie toppings is mackerel or mackerel. It is necessary that the fish in this cake kept its shape, that is, its meat should be dense and not fall apart when cooking, then the cut of the cake will be very smooth and beautiful.
Important! Fry more onion for the fish pie and do not regret the ground black pepper - this will give the filling a spicy flavor.
Try to place the fish so that the edges of the dough rise approximately 1.5-2 centimeters up. If the holes in the pigtail will be low, the juice from the fish pie filling during baking will drain to the baking sheet.
You can make the "fish" eyes of olives or black pepper grains.
- Cooking time: 2 hours
- Amount: 2 large cakes
Ingredients for fish pie
For the test:
- 10 g of pressed yeast;
- 165 ml of water;
- 6 g sugar;
- 4 g of salt;
- 300 g wheat flour;
- 15 g of olive oil;
- 1 egg.
For the filling:
- 2 mackerel (mackerel) of medium size;
- 4 bulbs;
- spices.
Method of cooking fish pie
Cooking dough. In warmed up water to about 35 degrees Celsius, dissolve sugar and pressed yeast. I'm just pouring hot tap water, although many probably will condemn me. When the yeast bubbles appear on the surface, add the solution to the sifted flour mixed with salt and knead the dough.
Pour the olive oil into a bowl, brush them well with a dough bun. Close the bowl with a film. The dough will grow in a warm place for 50 minutes.
We crush the dough and collect all the remaining oil from the bowl. The finished bun turns soft, supple and incredibly pleasant to the touch.
While the dough has grown, we will make the filling. We clean mackerel or mackerel from heads, entrails and fins. Be sure to remove the dark strip of blood located along the ridge. Pour some cold water into a deep frying pan, add salt, onion, fennel seeds, herbs and bay leaf. After the water boils, cook for 10 minutes, cover with a lid.
Let the mackerel cool in broth. Separate ridges, remove all bones. Agree, it is not very pleasant to get fishbones from the finished cake. Therefore, carefully check whether there are any small bones along the ridge. Chop onion in olive oil with ground black pepper and salt until transparent. Then lay out a generous portion of onions for half a mackerel.
Close the fish with the other half, slightly compress. By the way, milk and caviar can also be boiled in broth and put in the middle of the fish.
Sprinkle the table with flour. Roll out the dough (layer thickness of about 1 cm). Mackerel is laid in the middle of the piece. Cut the edges of the dough, leaving near the fish, not cut the field. I usually do it with tailors' scissors.
First, wrap a piece of fish dough (where the head was). After braiding the pigtail from the petals of dough, as shown in the photo. “Tail” can be cut into scissors. We spread fish pies on a baking sheet, lightly sprinkled with wheat flour. Lubricate raw yolk. Leave for 20 minutes in the heat.
Bake the fish pie for 18 minutes. Temperature 210 degrees Celsius. Enjoy your meal!
