Fish pie "our way" (family recipe)

Fish pie "our way" (family recipe)

Category: Bakery products

Ingredients
Dough:
milk / kefir / whey / water	300ml
pressed yeast	10gr
sugar	1 item of boxes
salt	1 h lodges
flour	430-450gr
Filling:
any fish	how much
rice	1 tbsp (180gr)
onion	1 PC
vegetable oil	40-50 ml
butter	30-40gr
sour cream	2 tablespoons
salt, pepper, bay leaf	taste

Cooking method

• There are a great many recipes for fish pie, I want to share our family recipe and this is not so much a recipe as a method of preparation and a way of using it, so to speak, a way of eating)) The tradition of this method goes far "into the depths of the centuries" of our kind along the mother's line, our ancestors were among those who founded the Cossack village of Novo-Nikolskaya in the North Kazakhstan region in 1820. and lived there until the 50s of the 20th century, then everyone gradually moved to the nearest city of Petropavlovsk and settled there.
• There were four grandmothers in my childhood (my mom and my mom's three aunts)
• they all passed on the fish pie tradition to their children and grandchildren. Our first pie maker was Evdokia Leontievna, my grandmother's sister, our grandmother Dusya, as we all called her, her pies were huge, beautiful, with a thin crust and incredibly tasty.
• I will tell you how my mother did it and we continue to do it, her children. On Sundays, my mother always cooked something and we gathered with the whole family at a large table in the hall.
• Mom put the dough for the night in an enamel bucket, just for a family of 5 people, in the morning we woke up from the smell of pancakes or pies, and for dinner we were waiting for a fish pie or potato, meat or mushroom. All the pies were very tasty, but the main thing was the fish pie, which was also prepared on significant days when all the relatives gathered.
• And so, you need yeast dough, you can take any, according to your favorite recipe, you can prepare from the products I proposed.
• While the dough is rising, I prepare the filling.
• Wash the fish, peel, cut into pieces and cut each piece along the ridge, do not remove the bones in any case, of course it is convenient to cook from fish fillets, BUT, in our opinion, this is no longer a fish pie, but a pie with fish filling)) ...
• then, salt the pieces of fish well, cover and put in a cool place.
• Now I boil rice without salt until half cooked, in a large amount of water and then rinse it well with cold water several times until it becomes cold.
• Then I add diced onion to the rice, salt and pepper, add the bay leaf, torn into pieces, stir everything thoroughly and add vegetable oil, stir again. Everything, the filling is ready.
• When the dough rises, I roll it out onto the table, knead it a little, cover it with a towel and leave the min. at 30.
• Then I divide it into two parts, one part is larger, I roll it out in shape a little more than a baking sheet.
• I grease a baking sheet with margarine, I like it more, then it's easier to wash).
• Stacking the dough, now it's the turn of the filling. First, I spread two-thirds of the rice on the dough, on the rice pieces of fish with the skin down, on top of the fish the remains of rice, I level everything as far as possible. On top I lay out pieces of butter and sour cream, I have homemade ones. Now you need to carefully raise the dough and close the corners so that it is not too thick in the corners, you can cut the dough a little obliquely and then close it up. Roll out the second part of the dough, lay on top and close up. This must be done carefully so that the dough does not break, otherwise the juice will leak out.
• Cover the collected pie with a towel or film and only now turn on the oven.My oven heats up for 15 minutes, which is enough for proofing.
• I bake for 40-45 minutes at t 180 *, but of course it all depends on the oven, if the top browns quickly, I cover it with foil or paper.
• 
• Mom laid out the finished cake on a board, sprinkled it with water and covered it with several towels, and on top with an old shawl, the cake should have rest,
• when we were little, we walked around the table and wondered why the pie had to rest, and even so long, but this "long" lasted no longer than 30 minutes, the heat disappeared and the pie became very soft.
• We sat at a table, in the center of which a wrapped cake rose, it gave off such a scent ... and finally, my mother took a knife, removed the top crust and tore it into pieces.
• 
• Everyone took on their plate a piece of fish they liked, pieces of the top crust, and the meal began.
• 
• After the fish with the upper crust was eaten, it was the turn of the lower crust, in my opinion, the lower crust was the most delicious, it was not cut, but was also torn into pieces, ate drinking sweet tea with milk or just milk.
• 
• Childhood is over, there are no parents for a long time, but sometimes we all get together for a fish pie and remember our Sunday family dinners with conversation and laughter.
• If someone is interested in such a fish pie, try it, I think you will like it too. And I wish you all Bon appetit!

Note

Here is a video recipe

What an original recipe! Very interesting, thank you very much for sharing your family history!
What kind of fish was put into the pie in your childhood? After all, admit, sea and river fish will "sound" completely differently in the pie! Or, for example, pink salmon, cod are dry, and salmon, green grass, mackerel are fatty and with such special aromas ...

thanks for the delicious family recipe and interesting story !!!! I will definitely cook)

Svetochka! loved this real fish cake. I will definitely cook it. Thanks for the family recipe. I'll try with carp. Can? and very much I love rye fish portioned with capelin.

[Tricia]

Tricia, Anastasia, the fish was put into the pie that was on sale at that time, pike, sea bass, crucian carp, halibut, forgiven, pollock, carp .. in general, they sculpted from what was
of course it is tastier when the fish is oily, and if the fish is of the river and not oily, then you can put more oil and it also turns out delicious
kavmins, Marina, cook it, it's delicious
madames, Elena S, yes, this is really a real fish pie and it will turn out delicious with carp too
Tricia, kavmins, madames, girls, thanks for your attention to the recipe

Sveta, please specify, do the bones remain in the fish?

I'll just take the fish. I will cut it along the ridge, into pieces and into rice in a pie. - There will be a real fish pie. So Svetun?

[sveta-Lana]

sveta-Lana, thanks for the recipe and the story about the family tradition! Interested while I bookmark the recipe.

[$ vetLana]

$ vetLana, Svetlana, yes, the bones remain in the fish as they are, I can clearly see it on the video

the fish must be cut along the ridge and laid with the skin down so that the upper crust does not break, put a little rice on top of the fish, less than the bottom. It is better to roll the dough not quite thinly

I'll just take the fish. I will cut it along the ridge, into pieces and into rice in a pie. - There will be a real fish pie. So Svetun?

Elena, everything is correct
Corsica, Ilona, thanks for your interest in the recipe

[sveta-Lana]

sveta-LanaThank you for reminding us about such warm family evenings! Straight soul warmed! We baked a pie with fish in the same way, only the filling was always with potatoes and capelin. It's just that the Trans-Volga Germans did not use rice very much, but potatoes were very respected. Granny gutted the capelin and put it with the bones in a pie. And it was the most delicious cake in my childhood. They also took off their cap and took out these fish. And then they ate the lowland with potatoes. And sometimes Granny cooked a royal dinner! Ironically, it was Iwashi herring and oven-baked jacket potatoes. Nothing was cleaned beforehand.All this wealth was laid out on plates on the table, each took a whole fish and potatoes for himself. They cleaned everything themselves, even the children. And it was so delicious! And so sociable and family-like. we children were all soiled in fish. Of course, they helped us to clean, but I liked it better myself, so that all the bones and fins could be muddied. And then, after such a dinner, everyone was thirsty and grandpa joked that the fish wanted water to swim. These are the warm family gatherings we had.

[VGorn]

VGorn, Victoria, thanks for your attention to the recipe and your story

A wonderful and very cozy recipe, I will definitely cook it. Recently, I got hooked on different fish pies

[Florichka]

Florichka, Irina, thanks, cook it, it's delicious

[sveta-Lana]

sveta-Lana,
Sveta, what an excellent recipe, and the description ... no words, moved to tears.
With pleasure I will prepare, a big THANK YOU for sharing the recipe.

[brendabaker]

brendabaker, Oksana, thanks, I'm glad that I liked the recipe

[Svetlana]

Svetlana, read the recipe, and in the fridge - carp! For 4 kg ... This is how my acquaintance with your family kitchen took place! I cooked the dough 2 kg, baked two pies, 1.2 kg to order, the rest for myself, head, arms, legs, tail and two kusman fish for a barbecue ...
Customer feedback: culinary ecstasy!
We eat ourselves since Thursday, the taste is great!
For very oily fish, just a great recipe!

[Elena]

Elena, thank you, I am very glad that the recipe was to your taste, cook with pleasure

For very oily fish, just a great recipe!

and if the fish is not very fatty, then we add more butter, I remember as a child my mother cooked with regular pollock, ate for a sweet soul))

It is very interesting to find fellow countrymen with a recipe!) I, too, Svetlana from Petropavlovsk, my great-grandmother from the nearest village of Novopavlovskaya, great-grandfather of the village. Small White. My grandmother always baked such a fish pie and cooked fish soup when there was a holiday, and even when someone was sick, and even in spring. It was believed that this is always for recovery and renewal. What do we need now! And she told me how they sold fish in the winter at the market - they brought it in wagons and laid it out in heaps on the ground, dad would send for fish in his ear, the owner would always ask what the fish was for, he advises. Because there were a lot of different fish in Ishim earlier, she called so many names, which we do not know now! Now the fish in Petropavlovsk are mostly from the lakes. Thank you very much for the recipe! We will also introduce into the family tradition!

[FotinyaM]

FotinyaM, I am also pleased to meet with fellow countrymen, thanks for your story and attention to the recipe