Recipe: Nakrepok fish cake made of yeast dough step by step with pictures | Handy.Recipes

Nakrepok fish cake made of yeast dough

Cooked Fishcake made of yeast dough

Nutritional Value

Nakrepok is a Western Russian, mostly Tver and Pskov, designation for Russian pies with crumbly porridge (buckwheat, rice, or oatmeal), over which thin slices of salted red fish are placed. The name comes from this special (and especially tasty) stuffing, called nakropka, that is tightly fixed, as if pulled together by fish layers of filling from crumbly porridge. From the name of these pies also comes the noun nakrêpa, which means glutton, lover of delicious pies. I only knew the name, i.e. е., that such pies existed. Searched for the recipe online, but found nothing, except the general words I gave above. What kind of pie: open, closed?.. I decided to make a closed one.

Author of the recipe

Ingredients for yeast fish pie :


  • Wheat Flour / Flour (for dough) - 4 glass
  • Milk (for the dough) - 1 glass
  • Sugar (for the dough) - 1.5 tablespoon
  • Salt (for the dough) - 0.5 teaspoon
  • Vegetable oil (for the dough) - 2 tablespoon
  • Chicken egg (2 for dough, 1 for stuffing) - 3 pcs
  • Porridge (any crumbly porridge, I have rice porridge)
  • Onions - 2 pcs
  • Fish (red, light salt) - 300 g
  • Yeast (fresh yeast or 1 tsp. of dry yeast) - 40 g

How to cook fish cake with yeast dough step by step with photos


Any kind of yeast dough. I made it using this recipe: Melt the yeast in part of the milk, put it in a warm place until it foams.

Pour the rest of the warm milk into a saucepan, add sugar, salt, butter and beaten eggs, stir.

Sift 3 cups of flour on top, gently smooth out. Gently pour foamed yeast onto flour, and gently mix it with flour. Then knead the dough.

Sift another cup of flour onto the table, pour the dough out, and knead until it is smooth and does not stick to your hands. However, you should not overfill the dough with flour, it should be pliable, lively.

My little bully took a lively interest in the dough

She stole a piece of it...

Roll the dough into a ball, put into a saucepan, dust with flour and leave in a warm place for an hour.

Prepare the ingredients for the filling. I used leeks instead of onions, they are more tender.

Wash the rice thoroughly and boil a crumbly porridge.

When the dough has risen, drain it and leave it in a warm place for another hour. The dough will rise higher and may rise faster the second time.

Pour the dough on the table. Cut off a little less than half and set aside. Roll out the rest of the dough into a square layer about a finger thick.

Lay out a layer of crumbly porridge on the dough, about 1.5 to 2 fingers thick, about 1.5 cm from the edges.

Lay onion cut into thin half rings and rinsed with running water on top of the porridge.

Cut the fish into thin slices and put them on the dough, cover and, "taping", the oatmeal completely.

Cut the rest of the dough into strips and make a grid on the pie. From the leftovers and scraps cut out leaves. Lightly beat the egg white and brush the edges of the pie with it. Arrange the leaves around the edge.

Glaze the pie with egg yolk whisked with 1 teaspoon of water.

Bake at 180-200°C until golden brown. I baked it for about 35-40 minutes.

Turn out the cake, place on a baking sheet, cover with a tea towel and bake for about 20 minutes.

Nutritional Value:

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Salt, Vegetable Oil, Flour, Sugar, Onions, Eggs, Rice, Milk, Fish, Yeast, Baking, Cakes, Pastry, Porridge

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