Russian Fish Pie
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(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h.
Ready in
Ingredients
for
1
- For the pastry
- ½ cube Yeast (approx 20 g)
- ⅔ cup lukewarm milk
- 1 tsp sugar
- 3 ½ cups white Bread flour
- ½ tsp salt
- 4 egg yolks
- 0.333 cup butter
- For the filling
- 2 onions
- 12 ozs Mushrooms
- 14 ozs fresh Salmon fillet (skin removed)
- 2 cups dry white wine
- 2 eggs
- 2 Tbsps butter
- salt
- freshly ground peppers
Preparation steps
1.
For the pastry, crumble the yeast into a bowl and mix with 5 tablespoons of lukewarm milk and sugar until dissolved. Mix the salt with the flour in another bowl and make a well in the center. Now pour the yeast liquid into the middle, sprinkle some flour over the top, cover with a cloth and leave for about 15 minutes. Now add the remaining milk, two egg yolks and butter and knead thoroughly to form a soft, smooth dough. Cover and leave in a warm place for about 1 hour to rise until double in size.
2.
For the filling: peel and dice the onions. Clean the mushrooms and cut into slices. Rinse the salmon and cut into 3-4- pieces. Pour the white wine into a saucepan and bring to the boil. Place the salmon into the pan and cook on a low temperature for about 10 minutes. Remove from the wine, drain and leave to cool.
3.
Boil the eggs for 10 minutes until hard. Rinse under cold water, then peel and chop. Melt the butter in a frying pan, then sauté the onions until soft. Add the mushrooms and fry for approx 5 minutes, turning from time to time. Fry until any moisture has disappeared. Season with salt and pepper. Now add the chopped eggs and leave to cool. Break up the salmon into small pieces.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4.
5.
Knead the dough, then roll out to a rectangle about 20 x 30 cm in size. Place on a baking tray lined with baking paper. Place the mushroom mixture on the lower half of the pastry, then place the salmon on top, leaving a 3 cm edge. Now fold the top half of the pastry over the filling. Press the edges down firmly and decorate the top of the pie with left-over pastry. Brush the remaining egg yolk over the top of the pie and bake in the oven for approx 40 minutes. Serve hot or cold.
