Бабушкин (Сибирский) рыбный пирог. Секретный семейный рецепт :)
The secret recipe of my grandma Siberian fish pie. All ingredients in the description below. Okay, off we go… I’ll put all things in two these baking dishes. I’ll show you a bit later. Alex is cutting the fish out for… There is the size of a fish. This is enough for the two fish pies in pretty big baking dishes. Next step, you have to prepare an onion – one onion for one pie. Cut it into half rings and carefully separate from all half rings from each other. An onion gives an additional richness, juiciness for the pie, but if you add too much onion, it interrupts the taste of fish Now, we need a normal yeast dough – sourdough. I don’t want to tell how to do this, it’s a quite well-known recipe. Usually, I do not add sugar to the dough and give dough 3 hours to rise. If you are making only one pie, you have to divide dough for two part: biggest one, approximately 2/3 of whole volume to lay out walls and bottom of the dish and 1/3 for the “lid”. I sprinkle bread crumbs on the dry and clean bottom of the dish. This is very important how you will lay out dough in the dish. Do not pull any part of the dough! You can tear some part of the dough and juice flows into a dish. Very gently and evenly lay out the dough on the walls and all corners, sticking together the folds at each corner. I always roll dough out in a very thin sheet, but very gently lay it out later. To prevent stretching of the dough sheet in a process of transfer to the baking dish, I fold it two times into four segments and then open it out in the baking dish. The same technique I use for carrying and laying out sheets of pizza dough. Now I’m showing how to cut out excessive edge of dough. I show it from different angles. It’s sufficient to leave about 1 cm dough from the upper edge of dish, so that the sheet of dough doesn’t fall inside of the baking dish. All trimmed pieces of dough you can add to the dough for the “lid” or cover of the pie. I really like this part of the process of home cooking when you can select the best ingredients for the recipe. At the same time, you could never be sure of this when you are eating out or even have a fancy dinner in some famous restaurant. Have you ever paid attention, how many people in uniforms of some famous and expensive restaurant are buying not quite good quality products in grocery stores? Now I sprinkle whole grain crumbs on the bottom of baking dish on the dough. These bread crumbs on both sides of the dough sheet will provide taste and texture of the real “bread crust” rather than a wet dough under the fish pie. Next part, put one lay of onion half rings, about 1/3 of whole amount of an one onion. After this we need to cover bottom of the dish with white or brown rice (which selling for microwave cooking). You can see how much you need to put on a bottom layer. Next step – the layer of fish pieces. I use salmon, but you can use any fatty fish (not too lean) for this pie. You can see how big have to be those pieces. The important part – you need to carefully remove all bones and cleaned of scales. This should be a fillet with skin. Lay out all pieces of fish with a skin side down. Closing up all layer with layers of half rings of onion and rice. Do not forget to add salt on this stage! I always forget about salt! 😉 The next step is to put the top cover and secure edges with rolling its inside. An important point of all this “special Siberian fish pie technology” that the all insides, all content of the pie should be securely sealed on every side. The juice should be retained inside of the pie. Put the pie in the preheated 220ºС oven for 45-50 minutes. After that, I look how things are going and probably will add extra 5-10 minutes with 230ºС in the oven for the nice brownish colour of crust. Let’s take the fish pie out of oven, boldly flip over the dish and carefully flip over the fish pie. Cut the pie while it is hot and crispy. Serve with a cold glass of dry white wine. This yummy can be stored in a refrigerator for 3-4 days. Put in a refrigerator only completely cooled pie and without a baking dish. It will keep its crunchiness outside and juiciness inside for whole time. You can eat it as cold and hot – either way is good. Do not forget press Like for this video and bon appetite!