Pike and salmon pies - recipe with photo on Mcooker: the best recipes

Pies with pike and salmon

Category: Bakery products

Ingredients
The usual bezoparny dough is made:
Wheat flour	about 5 tbsp.
Warm milk	1.5 tbsp.
Salt	1/4 tsp
Sugar	1 tbsp. l.
Butter	2 tbsp. l.
Dry yeast	2 tsp
Egg and one more for coating
For filling:
Pike fillet	300 g
Salmon fillets	300 g
Boiled eggs	3 pcs.
Dill

Cooking method

Knead everything into a smooth dough and put in a warm place for 1.5-2 hours (I put it in the oven at 40 degrees for 1.5 hours, maybe even less, because it increases in volume by more than 3 times). Then stir for a minute and ferment for 40 minutes - 1 hour.
Cut the pike into pieces, salt well, pepper and lightly fry in butter. Cut the raw salmon into thin strips, cut the egg into thin circles, chop the dill.
Now we are preparing the pies:
for a circle of dough (10 cm in diameter) a circle of boiled eggs, a piece of pike, a piece of salmon, dill. Seal the edge and leave an open hole in the center. We give another 15 minutes of proofing, put a small piece of butter in the open pocket of each pie, coat with a beaten egg.
So after all, pies are served with fish broth! That's ten times tastier. I had to try: I cut off the bony part of the pike fillet and poured a large piece of salmon fillet with cold water, brought it to a boil, skimmed the foam (as a basis, the most economical to take the head, fins, tail, but I had only a piece of fillet, and cut off fat edges). I added a large unpeeled onion, a fennel onion, unpeeled a few cloves of garlic, sweet peas, parsley root, fried in a dry frying pan until tanned, and cooked for two hours (I just made pies). Then I strained the broth, added bay leaves, fish in pieces, on which it was cooked, black pepper and sprinkled with chopped dill. The broth is incredible and stunning. And with the pies! Serve immediately, otherwise they will eat from the pan and will not ask what the name was.

Time for preparing:

30 minutes

Cooking program:

in the oven at 200 degrees.

Note

My husband is very fond of fish in any form. Therefore, his happy eyes were worth the time. I didn't like fish since childhood, but husband and wife, as they say ... And I became very partial to it. Especially for salmon. And for stewed white with tomatoes, you can generally sell your homeland. And cutlets? ... I don't like pond fish and far from every river fish, but I respect sea fish very much ...
I have matured a brutal plan to finish off my husband again with my culinary delights. For this, a piece of unfrozen pike fillet and unfrozen salmon fillet were purchased. I brought this wealth home, laid it out on the table, and admired it. I can stare at the silvery scales of chilled salmon for hours. Swipe your fingers - dense, elastic fresh meat. I took out tongs for fish bones, pulled out the bones from the salmon, cut the fillets from the skin and ... off we go ... And it is not at all necessary to use two types of fish, you can take, for example, only salmon.

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Scarecrow

Quote: Tati

I clarified about salmon, but suspected that it was raw. Isn't it possible to make this dough in a bread maker? Specify if you know the proportions and in what mode? I also want to try your cabbage pies. Thank you.

No super specialties. Put all the products indicated for the dough in the CP and set the main dough mode. All. Moreover, even without HP, they are made in a safe way.

It is best to eat pies with fish soup or broth.It is also customary to pour broth into them through an open pocket on top right before eating. This makes them juicier. Butter is also not sparing.

Deva

I would like to ask you about the pike fillet. After all, the pike is very bony. I somehow bought it (fillet), and transferred it to minced meat cutlet, the bones were ground in a meat grinder and did not feel very much. But what about here?

Scarecrow

Quote: Deva

I would like to ask you about the pike fillet. After all, the pike is very bony. I somehow bought it (fillet), and transferred it to minced meat cutlet, the bones were ground in a meat grinder and did not feel very much. But what about here?

PIKE FILLET - VERY NONLY! Here you are right, I am writing in large letters so that others will also pay attention. This is not for everybody. You can substitute any other white fish or use only salmon. I cut the most bony part of the pike fillet.

Deva

She took out tongs for fish bones, pulled out the bones from the salmon, cut the fillets from the skin and ... away we go ...
First of all, thanks for the quick response. And secondly, I would like to see what kind of tongs are for fish bones? I have never heard of such, much less seen.

Scarecrow

Here's one. Not exactly like that, but almost. The principle, I think, is clear. They remove bones from the middle part of the fillet. For salmon, it's generally terribly convenient.

Kirks

Scarecrowthanks for the pies! It turned out amazing, did it in half a portion, it turned out 9 pieces. The dough is wonderful, it was molded well. There was no pike, only salmon. Delicious! Thank you!

Scarecrow

KirksHow beautiful they are! Salmon cannot be tasteless, I believe that it is amazing with it.))) It's a pity that the price has risen indecently.