Pie with fish filling – a variation on the theme of not sweet homemade pastries. When making it, no one limits your imagination regarding the shape, the dough used and the combinations of the filling. Fish pie is perfect as an uncomplicated everyday dish, and it’s not a shame to put it on the festive table. That is why in stock every housewife should have a fish pie recipe.
Perfect for all occasions, a recipe for fish pie with pink salmon is suitable.
Pink salmon is a very tasty fish, but for many it turns out to be quite dry when preparing any dish. But this does not apply to fish baked in a soft and crispy dough.
The easiest way to knead the dough is with a bread machine. It is enough to load the dough products into the container in the sequence indicated in the instructions for the bread machine model, and in about a couple of hours the dough for the dish will be ready.
However, if there is no bread machine in the house, then this is not a problem. Yeast dough with margarine can be easily prepared by hand even by a novice hostess, and the taste will delight any guest or household.
It is customary to supplement the main filling with other components; rice, potatoes, mushrooms, fresh herbs, vegetables, etc. are suitable for their role.
Sift wheat flour into a bowl, add dry yeast, softened margarine, salt, egg. At the very beginning, the dough can be kneaded with your hands to thoroughly mix the margarine into the flour, then you can use a spatula or spoon. In the process of kneading, water is gradually added. The water should be at room temperature or slightly warmer, but not hot. The kneaded dough is left to rise in a bowl, having previously covered the container with a clean cotton towel. A bowl of dough is placed away from drafts, in a warm place. While the dough is rising, it's time to start preparing the fish filling. Pink salmon is cleaned, fins, tail and head are cut off. With a sharp knife, cut the fish lengthwise from the back, holding the knife parallel to the table. With gentle movements, the spine is cut out, the fish is freed from large bones. The result is a skin-on fish fillet.
The finished dough is divided into 2 unequal parts (one slightly larger than the other). The part of the dough that is larger is rolled out and placed on a baking sheet. Slices of potatoes are laid out on it in a thin, even layer. Salt evenly on top of the potatoes and sprinkle with a mixture of peppers. If there is no mixture of peppers, then use any available and favorite seasonings.
Roll out the rest of the dough into a thin layer and cover the pie with it. Pinch the edges with your hands, forming a thin seam around the perimeter. With a fork, evenly prick the top layer of dough and put it where it is warm for half an hour for proofing. Use a warm, draft-free place or an oven with the door open on minimal heat for proofing.
Fish for the pie can be taken absolutely any without bones. Even canned fish will do.
If canned fish in oil is used, its excess should be allowed to drain by throwing it into a colander. If you take fish in its own juice, baking will be less high-calorie.
Onions add juiciness to the filling, try to put it in about the same amount as fish.
Lubricate the pie with yolk, so it will look more appetizing in appearance.
The yeast dough should rise to at least double before you start shaping the pie.
If the onion is added fresh, and not fried, it is better to scald it with boiling water beforehand.
The filling of raw fish does not always have time to cook, so we recommend pre-cooking it (boil or fry) or just marinate it for at least an hour.
If there is not enough fish for a full-fledged filling, you can dilute its taste with vegetables, rice, herbs.