It is difficult to find such a people in the world, in whose traditional cooking there is no fish pie. You can cook this dish according to different recipes, with different types of dough and various fish, flavorings. Open and closed, hot and cold, exotic and very simple, all these pies will be equally hearty, healthy and tasty.
Pick your recipe
Classical Russian fish kulebyaka
Kulebyaki’s recipe was first recorded in the 17th century. This dish was served at royal feasts, baked in merchant houses, nobles and peasants feasted on them. Baked meat, lean and, of course, fish kulebyaki. You have to tinker with the preparation of such a fish cake, but the interesting taste is worth it.
For yeast dough you will need:
- 5 g of dry yeast;
- 600 g of 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 of salmon fillet;
- 100 g of boiled rice;
- 200 g of boiled mushrooms (porcini, boletus, boletus);
- 1 onion;
- 4 boiled chicken eggs;
- 2 tbsp. tablespoons of chopped dill;
- salt and freshly ground black pepper;
- 9 thin pancakes.
And also for lubrication:
- 1 raw egg yolk;
- 2 tbsp. tablespoons of milk with a fat content of about 2.5%;
- a pinch of salt and sugar.
Put the dough. In a small container, mix sugar and yeast with warm milk. Leave on for 10 minutes. Melt the butter in a saucepan. Sift wheat flour into a large bowl of the mixer, add eggs, melted butter, water and salt. Knead the dough. Stir until smooth. Cover with gauze or a clean cloth and leave for an hour in a warm place. When the dough rises, knead it again and again leave to approach.
Dust the work surface with flour. Lay out the dough, knead again and roll into a layer with a thickness of about 5-7 mm and a diameter of 25 by 35 cm. Cut off the excess dough. Place the pancakes on the rolled dough. Chop the onion into a small cube. Fry the mushrooms, add and fry the onions until golden. Cool slightly. Dice the salmon filet. Grate the eggs and mix them with herbs.
Collect the coulibia. First lay a layer of eggs, then mushrooms with onions, then boiled rice and the last layer lay salmon. Seal the filling with pancakes, and then wrap with dough. Lay the pie seam down on a baking sheet covered with parchment. Form decorations from the scraps of dough and lay them on the cake. Make several cuts at the top of the pie. Let the dough rise for 20 minutes. Beat the egg yolk with milk, salt and sugar. Bake in an oven preheated to 200 ° C for 35-40 minutes until the crust becomes golden. Let the cake rest for 15 minutes, and then cut into portions and serve.
Kalakucco - Finnish Fish Pie
Translated from the Finnish Kalakucco - "fish wallet." This is a simple and satisfying rye pastry pie. Traditionally, vendace was placed in the filling, but later they began to replace it with another small fish. In modern cooking, salmon is used for the filling, but a pie with such a filling is not much like a regular, traditional one. The recipe for this pie 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 of wheat flour;
- 600 g of rye flour;
- 500 ml of water;
- 2 tbsp. tablespoons of butter;
- 2 teaspoons finely ground salt;
- coarse salt.
For filling:
- 800 g of small fish (smelt, vendace, capelin);
- 200 g of 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 the flour and knead the smooth dough, roll it into a bowl, wrap with cling film and set aside.
Cut the fish - cut the tails and heads, clean from scales, gut and cut on the fillet. Roll the dough into a circle no more than 2-3 mm thick. Cut the bacon into thin strips. Sprinkle the dough with rye flour, put the fish fillet in the center in one layer, sprinkle with salt and pepper, rye flour and cover with strips of bacon. Repeat until the fish and bacon run out (the last layer should be bacon). Cover the filling with dough, turn it upside down, dampen your hands with water and smooth the dough. Place on a baking sheet covered with baking paper. Bake the cake in the oven preheated to 220 ° C for 40 minutes until the crust turns golden. Remove the cake, wrap it with foil. Wait until the oven temperature drops to 120 ° C and bake kalakucco for another 3-4 hours. Wrap the finished pie with a towel so that the crust is soft and let stand for 20 minutes. Then grease the pie with melted vegetable oil and serve.
Homemade Moroccan Pastilla with Fish Recipe
Moroccan cuisine is a fantastic combination of European and Eastern traditions, tastes and aromas. One of the recipes for this great cuisine is pastilla. This is a delicious filo pastry pie, thin and golden, with a rich filling. Sometimes fish.