Recipe: Fish cake with capelin step by step with pictures | Handy.Recipes

Fish cake with capelin

Cooked fish cake with capelin

Time to cook: 120 minutes

Total Servings: 16

Nutritional Value

Fish cake with fish filling based on yeast dough.

Author of the recipe

Ingredients for fish cake with capelin:

  • Milk (warm, for dough) - 1.5 glass
  • Water (warm, for the dough) - 1,5 glass
  • Yeast (dry active, for the dough, spoonful) - 2 teaspoon
  • Egg (2 for dough, 1 for greasing the pie) - 3 pcs
  • Salt (for dough) - 2 teaspoon
  • Sugar (for dough) - 2 tablespoon
  • Vegetable oil (for the dough) - 4 tablespoon
  • Wheat flour / Flour (for dough) - 1-1,2 kg
  • Moiva (freshly frozen, for stuffing) - 1 kg
  • Onions (for the filling) - 5-7 pcs
  • bay leaf - 3 pcs

How to cook fish cake with capelin step by step with photos

Cooking the dough. You can use any kind of yeast dough (using your own recipe or store-bought). I suggest the following recipe, which has been tried and tested for years. The number of ingredients is for 2 standard pie dough sheets. You will have about 1/4 more than you need for the pie. The rest can be frozen and used for cakes. In a bowl pour 1,5 tbsp. warm milk and 1,5 tbsp. warm water (you can use just milk or just water). Pour dry yeast, salt, sugar, eggs, butter. Stir until smooth. Add flour. Knead the dough, it should not stick to your hands, but it should not be too hard either. We put it in a warm place. Wait for it to rise 2 times (after it has risen, knead, add flour if necessary).

While the dough is coming up, prepare the filling. Take the cabbage out of the freezer beforehand. Clean, cut off fins, tail, head, pull out insides, wash belly (I separate the black film from the ribs to avoid the bitterness taste). Leave the caviar.

Peel 5-7 onions, cut into medium sized slices (not very small), fry until soft, when the onions begin to show through.

At this point, the dough is ready. Line a baking tray with parchment paper and grease it with butter. Turn on the oven to preheat. For the bottom layer of the cake, take a little more than half of the dough. Roll out the dough according to the size of your mold or baking pan. Place the bottom layer of the tart on the baking tray, making sure that the edges are high.

Lay a dense layer of sprat. Salt.

Arrange onions on top of sprat. Season with salt and pepper, add 3 bay leaves.

Roll out the rest of the dough into a pie crust top layer. Pinch the edges of the pie well, trim off the excess, fold in the edges. Decorate with flowers/strips (whatever you can think of) of the leftovers if you wish.

By the way, here's how much extra dough I have left.

Beat egg and grease pie crust to create nice crust. Place in oven on minimum temperature, bake for 1 hour. During this time the seeds in the capelin get cooked through and cannot be felt at all. You can increase the temperature towards the end.

In general, everyone has different ovens, my "pre-war" does not show the temperature inside, and each time I have different baking time (1 - 1.2 - 1.5 hours), depending on how I turned down the heat. Bon appetit to all and thanks to my mommy for the recipe for such a great pie!

Nutritional Value:

Whole Dish:
6189.7 Calories
264.8 g
197.4 g
855.9 g
Per Serving:
386.9 Calories
16.6 g
12.3 g
53.5 g
195.3 Calories
8.4 g
6.2 g
27 g

Chicken Egg, Salt, Onion, Vegetable Oil, Flour, Wheat Flour, Sugar, Water, Bay Leaf, Fish, Yeast, Baking, Cakes, Dough, Capelin

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