An uncomplicated recipe for American cuisine pike perch fishing pie step by step with a photo. Easy to cook at home in 1 hour 10 minutes. Contains only 379 kcal.

• Prep time: 16 minutes
• Cooking time: 1 hour 10 minutes
• Calorie count: 379 kcal
• Servings: 8 servings

• Complexity: Uncomplicated recipe
• National cuisine: American cuisine
• Type of dish: Pastries and desserts, American cuisine, Pies

Ingredients for eight servings

• Pike perch fillet 200 g
• Green onions 100 g
• Greens 100 g
• Potatoes 3 pieces
• Egg yolk 1 piece
• Olive oil 40 ml
• Puff pastry 500 g
• Butter 20 g
• Salt to taste
• Ground black pepper to taste

Step by step cooking

1. Wash the pike perch fillet, dry and cut into small pieces.
2. Wash and chop green onions, dill and parsley.
3. Wash the potatoes, peel and cut into slices.
4. Preheat oven to 180 degrees.
5. Finished puff pastry defrost and roll out 5 mm thick. Cut a 30 x 40 cm rectangle out of the dough. Put the fish in the middle, salt and pepper. Sprinkle with herbs and drizzle with olive oil.
6. Lay out the potatoes.
7. Connect the ends of the dough and pinch, leaving small holes for steam to escape. Brush with yolk.
8. Place the cake on a greased baking sheet. Bake in the oven for 40-50 minutes.

Fish and rice pie is one of the legendary and popular dishes of the national Russian cuisine. Where, where, but in Russia, they knew a lot about such pies at all times. For example, in the Far North, where fishing is one of the honorable trades, fish dishes in principle and pies in particular are in great favor - all this is served to the table [...]

Ingredients

Yeast puff pastry - 500 g. Fish pies are good from any dough and from any flour. But the fish cakes are out puff pastry are more tender and crisp;

Pike perch fillet - 1 kg. Although, according to the recipe, it is proposed to use pike perch fillets, it can be successfully replaced by fillets of burbot, pike, as well as any red fish;

Milk - 200 ml;

Butter - 50 g;

Vegetable oil. For such a cake, the most successful option would be unrefined butter.

Eggs - 3 pcs + 1 yolk (for greasing);

Water - 1 glass;

Ground black pepper.

Fish and rice pie is one of the legendary and popular dishes of the national Russian cuisine. Where, where, but in Russia, they knew a lot about such pies at all times. For example, in the Far North, where fishing is one of the honorable trades, fish dishes, in principle, and pies in particular, are in great favor - all this is served to the table two or more every day. And in Siberia, practically not a single large-scale celebration, especially if it is associated with agriculture, was complete without a fish kulebyaki. The recipe for the pie is a variation on the theme of primordially Russian pies.

Preparation
-Rice must be washed well, boiled in a mixture of milk and water. Salt;

Then you need to fill it with butter, pepper and mix;

Chop the fillet and then season with salt and pepper. And if there is a desire to use spices and lemon, then add spices and sprinkle with lemon juice;

Boil eggs hard-boiled (but not until blue) and cut into circles;

The dough is divided into 2 equal parts;


-then the layers should be rolled out each in accordance with the size of the baking sheet. The thickness of the layers in some way affects the final flavor of the cake. The thinner they are, the tastier it will turn out;

One layer is laid out on a baking sheet, the edges of the dough need to be raised;

First, rice is laid on the dough, then - egg circles, then - fish fillet;

After the filling is sprinkled with herbs, a second layer is applied;

1. Knead the dough. Yeast, sugar, warm milk, 2 tbsp. combine flour, mix and put in a warm place. When the dough comes up, add, stirring, the beaten egg, vegetable oil, leftover flour, salt. Knead the dough well, cover with a towel, put in a warm place, let rise.
2. Prepare the filling. Rinse the rice, boil in milk mixed with water, salt. Pepper the cooked rice, add butter, stir and leave under the lid for 5 minutes. Cut fillet, salt. Boil eggs hard-boiled, cut into slices.
3. Divide the dough into two parts. Roll out two layers to fit the baking sheet. Put one layer on a baking sheet. Raise the edges of the dough. Put rice on the dough, then egg circles and pieces of pike perch. Season with salt, sprinkle with herbs. Cover with a second layer. Fasten the edges. Put it in a warm place for 15 minutes.
4. Bake in the oven at 220 ° C, then reduce the heat to 180 ° C and bake for another 30 minutes. Ready hot pie grease with yolk, cool and cut into portions.

Servings Per Container: 8.
Cooking time: 90 minutes

Introducing you classic recipe making "Pike perch Pie", it is tasty and satisfying fishplate, it succinctly combines all the ingredients.

Required Ingredients:

- a kilogram of yeast dough;

- pike perch - about 2 kg;

- a bunch of green onions;

- salt - to taste;

- a mixture of wild and golden rice;

- one egg yolk;

- black pepper;

- ghee - three spoons;

- a bunch of dill.

Cooking a pie with pike perch, herbs and rice

Cut the pike perch fillet into rather small slices, sprinkle with black pepper, salt to taste and sprinkle with a little melted butter.

Boil the rice until tender in lightly salted water.

Chop the onion and dill and combine with rice. Season with salt, a little pepper and mix thoroughly.

After that, first roll out exactly the most part, put half of the boiled rice with herbs in the middle, leaving necessarily free edges of about eight centimeters.

Then lay the fish slices beautifully on the rice, and put the remaining rice on top.

Pour the filling with melted butter, then gently wrap the edges of the dough and put the second part of the dough rolled out in advance on top.

Be sure to pinch the edges and make some decoration from the dough on top.

Brush the pie with egg yolk mixed with the remaining ghee and put in the oven for thirty minutes.

Dough. Combine egg, sour cream, salt and sugar in a bowl and stir. Add melted butter, and then sift flour and soda to them (extinguish with a drop lemon juice). Knead quickly with your hands soft dough, make a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

If using whole fish, cut it into fillets. Fillet cut into small pieces, about 1 cm. Place in a small bowl, season with salt and pepper to taste, if necessary.

Hard boil the eggs. Finely chop the onion and eggs. Chop the parsley. Heat the oil in a skillet and sauté the onions until golden brown. Then add the fish and fry for another couple of minutes. Turn off. Now add eggs, sour cream, mayonnaise, chopped parsley, stir, salt and cool.

Prepare split form about 24 cm. Cover the bottom with baking paper, brush the edges with butter. Remove two thirds of the dough from the refrigerator and roll out. Transfer to a mold and flatten, forming sufficiently high sides. Pierce the bottom with a fork. Place the filling over the dough. Roll out the remaining dough and cover the pie. Pinch the edges, prick the bottom of the cake with a fork (or cut out like mine) to let the steam escape. Brush the pie with an egg and bake in preheated to 180 gr. oven for about 45 minutes. * It is better to place the pie on a hot baking sheet, so your dough will be well baked. Serve the cake hot or heat it already cooled over the lowest heat in a pan with a lid on.