Two fish pie

Cooking

Step 1

Rinse white and red fish with water, dry. Salmon fillets are usually sold in stores with the skin on. So that the cake can be cut into portions without problems, the skin from the fillet must be removed. Sprinkle the surface of the kitchen table with flour. Roll out the puff pastry into two thin layers. Place one layer on a greased baking sheet. Put the salmon fillet on the dough and give it the shape of a fish. To do this, cut off two triangular pieces from one edge, which will be the tail. Cut off 2.5–3 cm from their blunt end and make tail and dorsal fins. From the remaining pieces to make a head. Peel the onion, chop and fry in hot vegetable oil. Wash the greens, dry, finely chop, mix with onions. Spread the mixture in an even layer over the salmon. Place pike perch fillets on top. Salt, pepper. Cover with a second layer of puff pastry. Hand outline the outline of the fish. Cut off the excess dough, retreating from the edge by 1.5 cm. Fold the edges under the pie. Roll up thin strips from the rest of the dough and make an eye and a gill slit out of them. Lubricate the surface of the pie with a lightly beaten egg and put the baking sheet in the oven preheated to 180 degrees. Bake 20 min. Fish pie is served as a main course or as a hot appetizer. Instead of pike perch fillets, you can use cod or flounder fillets. In Siberia and the Urals, such a pie is prepared on major holidays from yeast dough, fresh white and salted red fish, and layered with boiled rice with fried onions and mushrooms.