Hi all.
The goal of baking the pie with minimal troubles was set here. Still, yeast dough, even the perfect, requires a certain time and dexterity.
But the sour cream — the thing is reliable, easy to cook, is prepared quickly and there is nowhere easier to work with it.
The filling here can be anything. There are many fish pies on the network — choose to taste. We decided to try, so to speak, the pure taste of the product-ordinary fried fish without any additives.
Product set:
- Fish fillet (we have a pike perch), 500 gr.
- Sour cream, 400 gr.
- Flour, 200 gr.
- Eggs, 2 pcs.
- Baking powder, 10 gr.
- Sugar, 1 tsp.
- Salt, 0.5 tsp.
- Paning crackers and almonds for sprinkling
We heat the oven to 180 ° C.
Mix sour cream, flour, sugar and salt thoroughly, at the end we interfere with the baking powder, set aside to the side.
We chop the almonds finely, mix with crackers.
We remove the fish from the skin, cut into slices.
Put in the bag, add a little flour, salt to taste, mix, panic.
Fry the fish over high heat in a small amount of vegetable oil for five minutes, stirring periodically.
We throw off to a colander to make the glass oil.
Lubricate the baking dish with butter, weed with flour. Pour half the dough, lay out the fish.
Pour the rest of the dough, sprinkle with crackers with almonds on top.
We bake for 45 minutes, slightly cool and serve.
Bon appetit!
