Siberian fish pie
10 servings
50 minutes
Siberian fish pie is a traditional Russian dish that embodies the harmony of flavors from northern rivers and rich dough. Its roots go deep into Russian cuisine, where fish has always been an important food product. The tender yeast dough envelops juicy trout infused with the aroma of bay leaves and a hint of black pepper spice. Onion adds a soft sweetness, balancing the flavor. The pie comes out golden brown with a crispy crust while its filling remains juicy and rich. It's an ideal choice for cozy family dinners, festive gatherings, or simply enjoying traditional Russian baked goods. It is best served hot to allow the aromas to fully unfold.
1
Clean the trout from scales, gut it, separate the head and tail, and cut along the spine (not all the way — it should form a rectangle).
- Trout: 2 kg
2
Place the fish cut this way on a large plate, salt and pepper it, and let it sit for 30 minutes.
- Ground black pepper: to taste
- Trout: 2 kg
3
Meanwhile, finely chop the onion. Divide the prepared dough into two parts, shaping them into a rectangle to fit the baking tray.
- Onion: 5 head
- Yeast dough: 2 kg
4
Place the first layer of dough on a greased baking sheet, sprinkle with part of the chopped onion, spreading it evenly. On the onion layer, place the unfolded fish, add a bay leaf on top of the fish, and evenly cover with the second part of the onion. Lay the second layer of dough and carefully seal the edges of the layers.
- Yeast dough: 2 kg
- Onion: 5 head
- Trout: 2 kg
- Bay leaf: 2 pieces
5
Make a small hole in the middle of the pie for steam to escape during baking. Preheat the oven to 200 degrees and bake the pie for 35-40 minutes.
6
Cover the finished pie with a slightly damp cloth to soften the top crust. Serve the pie directly on the baking sheet.