Cherinyan, or Traditional Fish Pie of the Komi-Zyryans
12 servings
90 minutes
The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "The gastronomic festival "Cherinyan-gazh" is held annually in Pechora. From the name, you probably already understood that its main dish is fish pie. The Komi are very hospitable people: "Come and drink tea" - this is how they invite a guest. And when you come, you will certainly see on the table among the treats a traditional fish pie cherinyan (in translation from the Komi language "cheri" - "fish", "nyan" - " bread" ). Various fish pies have always been a traditional food of the Zyryans, they baked whole fish in dough, right with the scales. In addition to fish, they added eggs, herbs and various cereals to the pie.
1
Add yeast to warm water after dissolving it in a small amount of water. Add flour, salt, and sugar, and mix until homogeneous. Then add melted margarine, knead the dough and leave it to rise in a warm place for several hours. The rising time depends on the yeast (if they are regular dry yeast, then 4-5 hours; if instant - about 2 hours). During this time, knead the dough several times.
- Water: 700 ml
- Dry yeast: 20 g
- Rye flour: 1 kg
- Wheat flour: 1 kg
- Salt: to taste
- Sugar: 50 g
- Margarine: 100 g
2
Divide the prepared dough into several parts, then roll it out to a thickness of 1 cm. Place the fish (I took it whole, but you can use fillet for convenience) in the center of the flatbread, sprinkle with salt and drizzle with melted margarine. Fold the edges of the flatbread around the fish and pinch them or simply fold them up to expose the fish.
- Zander: 3 kg
- Salt: to taste
- Margarine: 100 g
3
Transfer the fish pies to a baking tray and bake for 40-50 minutes in an oven preheated to 150°C. Brush the finished pies with melted butter and serve warm.
- Butter: 200 g