Fisherman's Pie of Pike Perch
8 servings
70 minutes
Fisherman's pie made from pike perch is a true culinary find that combines the simplicity of fisherman's cuisine with the coziness of home-cooked meals. Its roots trace back to the traditions of American fishermen who used fresh catches to create nutritious dishes. The crispy layered dough hides a juicy pike perch fillet inside, infused with the aroma of herbs, tender potatoes, and a hint of spice's zest. The oily texture complements the softness of the filling, creating a harmony of flavors. This pie is perfect for family dinners and friendly gatherings—it’s easy to prepare but impresses with its rich taste and appetizing appearance. It can be served as a standalone dish or with a light salad or lemon juice-based sauce. Fisherman's pie embodies home comfort with a touch of adventure.
1
Wash the pike perch fillet, dry it, and cut it into small pieces.
- Pike perch fillet: 200 g
2
Wash and chop green onions, dill, and parsley.
- Green onions: 100 g
- Green: 100 g
3
Wash, peel, and slice the potatoes into rounds.
- Potato: 3 pieces
4
Preheat the oven to 180 degrees.
5
Thaw the ready-made puff pastry and roll it out to a thickness of 5 mm. Cut a rectangle of 30 by 40 cm from the dough. Place the fish in the center, season with salt and pepper. Sprinkle with herbs and drizzle with olive oil.
- Pike perch fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Green: 100 g
- Olive oil: 40 ml
6
Lay out the potatoes.
- Potato: 3 pieces
7
Join the ends of the dough and pinch, leaving small holes for steam to escape. Brush with egg yolk.
- Egg yolk: 1 piece
8
Place the pie on a baking sheet greased with butter. Bake in the oven for 40-50 minutes.
- Butter: 20 g