Pancake pie with fish

Name: Pancake pie with fish
Total time: 2 h
Yield: 8
Ingredients: onion - 1 pc.; olive oil - 2 tbsp. l.; parsley - 4 sprigs; semi-hard cheese - 300 g; pink salmon or chum salmon fillet - 500 g; eggs - 3 pcs.; cream with a fat content of 20% - 250 ml; thin pancakes with a diameter of 22–4 cm - 12–15 pcs.; vegetable oil for greasing the mold - to taste; salt - to taste; ground black pepper

Cookinero 6 Nov 2022

19050

Pancake pie with fish is perfect for a family dinner or a meeting with friends. This is very convenient: I cooked one dish - and everyone is happy, including the hostess, who did not have to stand at the stove for half a day. Moreover, we suggest using ready-made pancakes, for example, purchased from a trusted store. But ideally, of course, it is better to bake your own. By the way, you can make pancakes, like the filling, on the eve of the intended serving. Then on the appointed day, all you have to do is quickly prepare the filling, collect the cake and send it to the oven. Only 30-40 minutes - and a fragrant, satisfying, delicious pancake pie with fish will be ready. Try it!

How to cook Pancake pie with fish

Step 1

Prepare the ingredients for the fish pancake filling. Peel the onion and cut into small cubes. Heat olive oil in a frying pan. While stirring, lightly brown the onion on it.

Step 2

Wash the parsley for the pie filling and dry well with paper towels. Strip the leaves from the branches and chop them finely. Grate semi-hard cheese on a coarse grater.

Step 3

Wash the fish (fillet) and pat dry with paper towels. Cut it into small cubes and place in a bowl. Stir in fried onion, cheese and parsley. Salt and pepper.

Step 4

Prepare the filling for the pancake fish pie. Whisk eggs with cream. Salt and pepper to taste. Set aside until use.

Step 5

Assemble the pie. Set aside two pancakes and cut into strips 1.5–2 cm wide. Grease a detachable mold with a diameter of 22–24 cm with high sides with vegetable oil.

Step 6

Lay several pancakes overlapping in the prepared pan so that they hang over the edges. Place one pancake on the bottom. Spread some filling on top.

Step 7

Pour two or three tablespoons of filling and place another pancake on top. So collect the cake and on. Please note: there should be fish filling on top.

Step 8

Cover the filling with the hanging ends of the pancakes and grease with a thin layer of filling. Then lay out another pancake. Lubricate it also with filling. Lay out the pancake strips, interlacing them into a lattice.

Step 9

Gently fold the edges of the pancakes over and pour over the remaining filling. Bake for 30-40 minutes at 180°C. Let the cake cool in the pan for 15 minutes, then transfer to a plate and serve warm.

Cooking time: 2 h

Servings: 8

Calories: 540.7 kcal

Fats: 37.5

Proteins: 32.2

Carbohydrates: 18.7

Ingredients

onion - 1 pc.

olive oil - 2 tbsp. l.

parsley - 4 sprigs

semi-hard cheese - 300 g

pink salmon or chum salmon fillet - 500 g

eggs - 3 pcs.

cream with a fat content of 20% - 250 ml

thin pancakes with a diameter of 22–4 cm - 12–15 pcs.

vegetable oil for greasing the mold - to taste

salt - to taste

ground black pepper

Where to Buy Ingredients

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