Composition / ingredients
Step-by-step cooking
Step 1:
We take all the necessary products.
Step 2:
Prepare the yeast dough. Milk is heated in a saucepan to a temperature of 40 degrees, pour it into a bowl for kneading dough, pour yeast, salt and sugar, pour melted butter. Mix everything well. We begin to pour the sifted flour in parts, first knead with a spoon, when the dough thickens, we put it on the table and knead with our hands.
Step 3:
Knead the soft dough, make a ball out of it, put it in a bowl, cover with a towel or cling film and let it come up in a warm place for 1 hour.
Step 4:
Crumble the dough that has come up and roll it out with a rolling pin into a thin layer.
Step 5:
For the filling, peel the potatoes, wash them and cut them into thin slices. Peel and chop the onion. Cut the fish fillet into large pieces or use whole. We put the dough on a baking sheet greased with oil. Spread a layer of potatoes on top, salt and pepper to taste. Next comes the fish fillet and onion on top.
Step 6:
At the edges, cut the dough into strips and lay them overlap on the filling. Cover the pie and let it come up for another 20 minutes. Lubricate with beaten egg and bake in the oven at 180 degrees for 30 minutes - it will become ruddy. That's all, how to bake a fish cake, now you know!
For a pie made according to this culinary recipe, bottom fish is needed, not bony fatty, or noble northern. You can also mix different varieties. Trout pies, whitefish and salmon pies are delicious. You can also use small fish. Rybnik is, as a rule, a closed pie fashioned in the shape of a boat. By the way, a fishmonger can have a quadrangular shape. Then the dough should be rolled out in the form of a rectangle the size of a baking sheet, transferred on a rolling pin to a sheet greased with oil, smoothed and put the fish in a row. You need to cover the dough with a lid, rolled out thinner than the bottom, pinch the edges on four sides, prick the sides and surface with a fork, grease with egg, pour oil and cover with a second tortilla. Next, connect the edges of the cakes and bend them down. Ready and still hot fish soup, in whatever form it is cooked, you need to cover it with a kitchen towel, then the warmth and aroma will last longer. Such pies taste better fresh. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fish fillet - 204 kcal/100g
