Siberian Fish Pie

We’ve already written about traditional Russian pies and presented an everyday recipe of pies with cabbage. Today we would like to introduce more festive, but not too complicated recipe of a fish pie or Siberian Rybnik.

This dish came to us from the regions of Siberia and Far North where fisheries are well developed. That’s where such dishes as ukha or fish soup, pies, pancakes with caviar and fish are very popular. Siberian Rybnik is a closed pie, which is prepared exclusively from raw fish. It is better to choose fatty fish with few bones, such as catfish, burbot, whitefish, pike and zander.

For starters, raw fish needs to be prepared and cleaned. If the fish is hard to clean, you can douse it with boiling water. It is advisable to get rid of the spinal bones. After that, the fish must again be thoroughly washed, cut into large chunks and mixed with salt and pepper in a large bowl. You can leave the fish to marinate for 1 hour, or add spices to your taste.

While fish is marinating, you can cook the dough or use ready-made one. For this pie you can use any yeast dough. Importantly, the bottom of the pie should not be too thick, it should soak up the juice from the fish and onions. The most delicious in the eating of this dish is to break off the crispy top crust of the pie and dip it in the rich fish juice.

Ingredients:

Directions:

Roll out the dough into any convenient shape as you usually do. Remember that the bottom of the pie should be thin. Lay out the stuffing on the dough – finely chopped onion rings, then chunks of fish and onions again. Sprinkle with vegetable oil. Optionally, you can substitute vegetable oil for the butter, slices of which should be spread on top of the fish. Cover with dough and carefully pinch the edges. Make a few holes with a fork in the lid of the pie. Cover with egg wash and put in the preheated to 180 degrees (350 Fo) oven for 1 hour.

Depending on the features of your oven, temperature and cooking time may vary. Spread a rich layer of butter over the cooked pie and serve hot only.

Bon appetite!