Recipe: Spicy Fish Pie step by step with pictures | Handy.Recipes

Spicy Fish Pie

Cooked fish cake

Time to cook: 90 minutes

Total Servings: 8

Nutritional Value

Flavorful fish filling in a shortbread pastry with herbs and spices. The taste is inexpressible and all the neighbors and cats came to smell it. Took the recipe from Makarevich, changed it a little. Try it?

Author of the recipe

Ingredients for fish cake "savory":

  • Wheat flour / Flour (dough) - 280 g
  • butter (180 g for dough, 60 g for stuffing) - 240 g
  • Egg yolk (dough) - 2 units
  • Spices (dried herbs in the dough) - 1 tablepoon
  • Hard cheese (50g of Russian stuffing, 25g of Parmesano cheese) - 75 g
  • Bread crumb (stuffing) - 50 g
  • Fish fillet (stuffing, I have salmon) - 300 g
  • Dill (stuffing) - 0.5 bunch.
  • Sour cream (20%, stuffing) - 150 g

How to cook fish cake "savory" step by step with photos

Start with the dough. Sift a heap of flour onto a table, pour dried herbs on top. I have basil, dill, parsley, bay leaf, rosemary, and a bunch of white pepper and paprika. But this composition can be changed as desired and based on product availability. And 1\\\\4 tsp.l. salt.

We make a well in the center, put the butter and egg yolks, and start mixing the flour in a little at a time. The dough comes out soft and a little viscous. If it's a little dry, add a few spoonfuls of water, if it's too soft add some flour.

You don't have to knead it for too long, though, or it'll turn grey and be stiff. Roll into a ball, wrap in clingfilm - and put in the fridge for 30 minutes.

Let's make the filling. The original recipe calls for smoked salmon, but it didn't seem too good, so I cooked with regular fish. Catfish, silver carp and saltwater fish are good. I bake the fillet in the microwave in a baking dish until half done. Then I cut it into strips. Finely chop dill.

Grated cheese (it's also a matter of taste, what kind of cheese you take, you just need a neutral and a little spicy), softened butter and crumbs mix.

Let the dough rest. We divide it in half, put 1 part of it in the fridge again, and roll out the second half in a rectangle about 25x15.It is better to roll at once on baking paper. Level the edges and put in the oven for 10-15 minutes.Then take it out and let it cool.

Spread out the stuffing, leaving a 15 mm border.Top with cheese mixture, then fish (pepper it), sprinkle with dill and spread with sour cream.

Take out the second part of the dough, roll out a slightly larger rectangle on the foil, and transfer it to the pie.Pre-moisten the rims with the egg. Trim off the excess and press the edges well.Make some ornaments from the scraps of pastry, brush with egg and bake for about 15-20 minutes.

Here it is in a cut and it smells!..

And this is a simplified version, the filling was left, but there was no time for dough. Rolled out the puff pastry thinly, smeared it with butter and sprinkled it with herbs.butter, sprinkled herbs and folded in half. Cut out a rectangle, made a narrow rim on top of the leftovers, baked in the oven for 10 minutes. I put the stuffing, only the sour cream mixed with the fish and dill. Rolled out another sheet and cut out circles. Spread them on top of stuffing, brush with egg and bake for 2 minutes. 20. It turned out great too. Enjoy, you're welcome!

Nutritional Value:

Whole Dish:
3686.7 Calories
112.1 g
268.2 g
262.2 g
Per Serving:
460.8 Calories
14 g
33.5 g
32.8 g
309.8 Calories
9.4 g
22.5 g
22 g

Spicy, Flour, Hard Cheese, Butter, Spices, Sour Cream, Salty, Dill, Bread, Fish Fillet, Egg Yolk, Cakes, Crumb Bread, Dough

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