This recipe I inherited from her godmother (so to call her). I was so familiar believing family with strong family traditions, in which many children. One day I come to visit them, and they hospitably greeted me with a threshold (they lived in his house, cozy and warm) with a phrase: "You have come too soon! We've got a family firm is preparing a dish - fish pie! "
I tried to keep the reaction, but it seems to me it was not very good because they've read on my face all the things that I thought before about the fish pie. Without saying anything, they just invited me to taste their dishes! Since then, I think that pie - it is only what the fish! Nothing tastes better and can not be!
I learned to bake herself a cake. We are pleased to share with readers of this wonderful recipe.
Godmother, which is a first class professional chef with specialization is in fish dishes, while the two shared the secrets of cooking fish.
First: the fish likes butter. Second: the fish likes onions. If two of these products add to the fish, then any dish just doomed to success!
So, the recipe for a traditional fish pie from fresh fish.
For its preparation kneaded normal yeast dough. You will need 1 tsp dry yeast, 2 tablespoons sugar, 1 tsp salt, 0,5 L of warm water, 0.5 cups of sunflower oil. Flour is added enough to knead easily roll out the dough fairly thick. The tests allow to stand 1-1,5 hours to make it rise. Then it can stretch and divide into 2 parts.
From one - roll out the bottom of the cake and arrange on a greased baking sheet. On the layer of dough to put a stuffing of fresh purified and freed from the bones of capelin (fish cake for the best fish do not come up - that check). On top of the fish cut into slices of butter. And the next layer put chopped onion rings. It then said the godmother (and I noted in practice the same thing), onions should be almost as much, and fish! Then the cake get a juicy and tender. That's right!
Roll out remaining piece of dough. Cover them stuffing. Close the cake around the edges, connecting the upper and lower part of the test. Brush with raw egg on top (if crust is browned and crispy). Pierce the top of the dough in several places with a fork that went extra air. And bake in oven at 180 degrees for 30-40 minutes.
He took the pie from the oven, quickly lubricate it with a piece of butter, wrapped in paper and cover with a towel to make the dough was soft. Simply delicious!
The same pie can be made using fresh instead of canned fish capelin (sardine or mackerel). Would also get tasty. Only if canned in oil, then we can not add oil.
Well, now non-traditional fish pie recipe. But also very, very tasty!
His recipe is more simple!
Prepare the dough from 2-3 eggs, 1 jar of mayonnaise (250 g), 1 cup yogurt (it repay soda), 9-10 tablespoons of flour. The dough should get the consistency of the average density of sour cream. On a greased pan or griddle pour the dough, put the canned fish (salmon can, saury and sardines, mackerel good fit), from top to re-inject the test. Put in preheated oven and bake until done (30-40 minutes at a temperature of 200-220 degrees).
I learned to bake herself a cake. We are pleased to share with readers of this wonderful recipe.
Godmother, which is a first class professional chef with specialization is in fish dishes, while the two shared the secrets of cooking fish.
First: the fish likes butter. Second: the fish likes onions. If two of these products add to the fish, then any dish just doomed to success!
So, the recipe for a traditional fish pie from fresh fish.
For its preparation kneaded normal yeast dough. You will need 1 tsp dry yeast, 2 tablespoons sugar, 1 tsp salt, 0,5 L of warm water, 0.5 cups of sunflower oil. Flour is added enough to knead easily roll out the dough fairly thick. The tests allow to stand 1-1,5 hours to make it rise. Then it can stretch and divide into 2 parts.
From one - roll out the bottom of the cake and arrange on a greased baking sheet. On the layer of dough to put a stuffing of fresh purified and freed from the bones of capelin (fish cake for the best fish do not come up - that check). On top of the fish cut into slices of butter. And the next layer put chopped onion rings. It then said the godmother (and I noted in practice the same thing), onions should be almost as much, and fish! Then the cake get a juicy and tender. That's right!
Roll out remaining piece of dough. Cover them stuffing. Close the cake around the edges, connecting the upper and lower part of the test. Brush with raw egg on top (if crust is browned and crispy). Pierce the top of the dough in several places with a fork that went extra air. And bake in oven at 180 degrees for 30-40 minutes.
He took the pie from the oven, quickly lubricate it with a piece of butter, wrapped in paper and cover with a towel to make the dough was soft. Simply delicious!
The same pie can be made using fresh instead of canned fish capelin (sardine or mackerel). Would also get tasty. Only if canned in oil, then we can not add oil.
Well, now non-traditional fish pie recipe. But also very, very tasty!
His recipe is more simple!
Prepare the dough from 2-3 eggs, 1 jar of mayonnaise (250 g), 1 cup yogurt (it repay soda), 9-10 tablespoons of flour. The dough should get the consistency of the average density of sour cream. On a greased pan or griddle pour the dough, put the canned fish (salmon can, saury and sardines, mackerel good fit), from top to re-inject the test. Put in preheated oven and bake until done (30-40 minutes at a temperature of 200-220 degrees).
