Fish pie from yeast dough

First of all, we will prepare homemade yeast dough. You can make your favorite, but I offer amazing yeast dough on mayonnaise. To do this, take the wheat flour of the highest grade, milk, water, homemade mayonnaise, salt, sugar and yeast. The latter I used fast -acting, which are added immediately to flour. You can take just dry (also 5 grams — this is a teaspoon with a hill) or pressed (15 grams), but first they will need to be activated in warm water with sugar for 15-20 minutes.

So, in a bowl suitable for the batch, we sift wheat flour to save it from lumps and probable garbage.

Pour the speedy yeast to flour and mix everything well so that the yeast is evenly parted in flour.

In another bowl, we connect all the other ingredients for yeast dough: warm milk and water, mayonnaise, salt and sugar. You do not need to mix until smooth — just chat slightly.

Now pour the mixture into a deep hole in flour and begin to knead the dough.

The batch should last at least 15 minutes so that the yeast dough becomes absolutely smooth and homogeneous. It turns out soft and delicate. You can use a bakery or test for this purpose, if you want. We leave the dough in the warmth for lifting for 2 hours, making 1 fry after an hour. Do not forget to cover the bowl with a towel or tighten with a film so that the dough does not bend in the process of proofing. After 2 hours, the dough should increase in volume and grow 2-2.5 times.

While our yeast dough is resting, it's time to start filling. For it, we will need the following products: any red fish (in my case, kizhum), chicken eggs (3 — in the filling and 1 yolk — to lubricate the future fish cake), onions (400 grams are about 3 rather large bulbs), fresh dill, a crafted vegetable (I have sunflower pepper), as well as ground black pepper.

First of all, you need to get a fish fillet, for which we remove from the kizhuch (or what kind of fish you have) the skin, cut out the ridge. Then, be sure to remove the bones with your fingers or tweezers, which are in the pulp.

We cut the fish fillet with rather large pieces — you should not smell. Of the 880 grams, I got 690 grams of pure meat. I put the rest of the spare parts (I put the skin and ridge in the freezer — I will cook my ear).

Salt and pepper fish pieces to taste and do not forget to mix everything carefully so that the fish absorbs the taste and aroma of seasonings. While put the fish in the refrigerator.

In the meantime, we put three rather large chicken eggs in a saucepan. By the way, you know how to make the eggs do not crack when cooking? Firstly, they should be at room temperature (that is, take the eggs from the refrigerator in advance), as well as water. Secondly, when cooking, add a little vinegar or salt to the water. Cook for about 8-10 minutes after boiling, then put directly in the pan to cool under cold running water.

We are engaged in the filling for the fish cake further. Clean and cut onions. It is not worth it very finely — each onion first on 4 parts, and then each feathers. In a suitable pan, pour a refined vegetable oil, heat it and put chopped onions.

We fry over medium heat until soft and ruddy, slightly salt on the onion. Do not forget to stir so that he does not burn.

Already chicken eggs were boiled. Peel them and cut them with a small cube, and then add to fried onions, removing the pan from the fire.

We put a crushed fresh dill there, the number of which depends on your preferences — who likes more, and someone does not really love this fragrant supplement.

Mix everything. Be sure to try on salt and, if necessary, still arrange. Everything, the filling is ready.

During this time and the dough has already come to approach. It rose perfectly, widened, it became even more tender and more air. We will cut it and mold the pie.

To do this, divide all the dough into 3 parts of preferably the same size (do 1 part a little smaller, since we will add the remaining dough to it when cutting and molding). We roll each piece into the ball and cover with a towel for 5 minutes so that the dough rests after the manipulations done with it. So it will again become elastic and it will be more convenient to work with it.

At this stage, it is important to turn on the imagination — without it. What do you see the future fish cake? Personally, I imagine it in the form of a fish (well, or fish — the pie will be large), therefore, we divided the dough into 3 parts: 1 — for the base, 2 for coating, 3 for scales. You need to form a fish pie immediately on a baking sheet, which is previously covered with baking paper and sprinkle with wheat flour slightly. We roll one piece of dough into a layer (thickness of about 1 centimeter), transfer it to a baking sheet and cut it in the shape of a fish. Well, at least about …

We lay out the first filling, which has already managed to cool (you can not use hot when working with yeast dough) — chicken eggs with onions and dill. We evenly distribute it over the entire surface, making a small indentation from the edges.

Next, we put pieces of red fish, which we have already salt and pepper. In the middle, you can make a small sloping hill so that the pie is higher. Be sure to put the filling in the head and tail — after all, no one will probably want a piece of pie, consisting only of their dough. By the way, my children immediately decided who and what will eat: daughter — tail, son — head.

We roll out the second piece of dough into the layer (the same thickness as the first), cut in the shape of the fish and put on top of the filling. It is desirable that the lower and upper layers of the dough coincide. If the upper layer is larger (the main thing is not less), just cut it with a pizza knife or kitchen scissors. We tightly pinch the edges of the dough throughout the diameter (or the perimeter, I don’t even know how to say correctly in relation to the fish).

There is another piece of dough (+ a small number of scraps from the previous two), which we also roll out, but quite subtle. Now we cut round blanks with a glass that will play the role of scales for our fish. The yeast dough on mayonnaise is quite elastic and completely not sticky, so when rolling, flour is practically not needed.

We lay scales from the dough on the fish, alternating them in a checkerboard pattern. You need to start with the tail! Yes, the tail itself can walk along the edge of the fork with a fork so that it looks more like a tail.

You will still have a little test from which, if desired, you yourself can already dodge the fish. Plavniki, an eye … I did a mustache later … According to the idea, I got a carp … May the fishermen forgive me.

I corrected the fish’s mouth a little, otherwise it turned out to be some cartoon … We cover the workpiece with cling film or towel so that the dough is not covered with a crust, and leave the distance for half an hour. In the meantime, we turn on the oven to heat up 180 degrees. Before baking, lubricate the future cake with a binned egg yolk (you can a mixture of yolk and milk). We bake a fish cake in a well-heated oven for about 35-40 minutes.

Well, in fact, the results of my imagination. The fish turned out to be ruddy and very appetizing.

You can eat a fish cake both in warm and cold — in any case it turns out very tasty, satisfying and aromatic.

I hope your fantasy will also pay more than to pay off and you will please your family with such interesting home baking!