Recipe: There once was a brave captain fish pie step by step with pictures | Handy.Recipes

There once was a brave captain fish pie

Cooked Fishcake Lived a Brave Captain

Nutritional Value

Actually, this pie was born out of desperation. I thought about making chowder, I bought 4 cans of canned salmon, I brought home, I opened one and cringed, opened the second and bewailed, and when I opened the third - just sobbed ( ( ( All the cans were a mess of scraps of fins, cheeks, bellies, bones and cartilage... You can't put that in soup, much less chowder. I sat there for an hour going through the contents of the jars. Picked out all the pieces I could eat, so I had enough for a jar (that's four pieces)!!!). So I decided to bake a cake. Judge for yourself what came out. I made it yesterday, but today there's no trace of it...

Author of the recipe

Ingredients for fish cake "there was a brave captain":

  • Margarine (chilled; in the batter) - 200 g
  • Cottage cheese (diet; in dough) - 200 g
  • Wheat flour / Flour (for dough) - 200 g
  • Salt (in dough) - 1/2 teaspoon
  • Potatoes
  • Canned fish (canned salmon) - 2 can.
  • Chicken egg (boiled) - 3 pcs
  • Leek (or onions)
  • Egg yolk (for grease) - 1 pc

How to cook fish cake "There was a brave captain" step by step with photos

All you need for the dough.

Sift flour into a bowl.

Add margarine, cottage cheese and salt.

Chop the dough with a knife into small homogeneous crumbs.

Quickly knead into a soft elastic dough, roll into a ball, wrap in clingfilm and place in the fridge for a few hours, or better yet - overnight. If you have no time, place it in the freezer for an hour.

Prepare products for stuffing. Peel potatoes, cut eggs into small cubes, mash fish with a fork, chop leeks.

Divide the pastry into 2 portions, one portion being slightly larger than the other.

Roll out the majority of the dough into a circle large enough to cover the bottom and sides of the tin.

Grate raw potatoes on a coarse grater and spread evenly over the dough, season with salt and pepper.

Spread the fish on top of the potatoes.

Then spread eggs. Sprinkle onions on top of eggs. Very strange, but somewhere lost two photos in the preparation of the recipe. I don't have them in my camera or computer, but they were, for sure.

From the smaller portion of the dough, cut off a piece for decoration. Roll out the rest of the dough into a circle just big enough to cover the filling. Place the pastry on the filling. Whisk egg yolk with 1 teaspoon of water or milk and brush the pasta, leaving 1 cm from the edge. Roll out the cut piece of dough and cut into strips. Arrange the strips in a grid pattern on the pie. Grease the edges of the cake with egg white. Carefully cut off the excess pastry along the edge of the mold. Now carefully, with a knife, fold the edges of the bottom layer onto the pie and press lightly.

Grease the edge of the pie with egg white again and place strips of dough along the edge of the entire pie. At the joints, arrange the pastry leaves. Gently brush the strips and leaves with whipped egg yolk.

Put the pie in heated oven. Bake at 180°C for 40-45 minutes. About halfway through baking I had to cover the pie with foil, so that the top would not burn, and lower the temperature to 160°C.

Let the ready pie cool in the form, then gently remove it and put on a rack.

The pie is very flavorful and very filling. A piece of cake like this could well replace a dinner.

Nutritional Value:

Whole Dish:
3489.9 Calories
167.2 g
253.3 g
158.7 g
270.5 Calories
13 g
19.6 g
12.3 g

Leeks, Salt, Flour, Potatoes, Onions, Eggs, Cheese, Fish, Bread, Egg Yolk, Wheat, Canned Fish, Dough, Tarts

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