Trout Pie
6 servings
90 minutes
Trout pie is a delicate and aromatic dish of Russian cuisine that combines airy dough and noble fish. The history of such pies goes back to the traditions of Russian cooks who have always harmoniously combined fish with dough. Trout gives the pie a delicate flavor with subtle sweet notes, while the addition of tomatoes and sweet peppers enhances the freshness of the filling. The pie is baked to a golden crust, and melted mozzarella makes it even more appetizing. This dish is perfect for a cozy family dinner or festive table; it can be served as a standalone treat or with greens and a light sauce. The taste, balance of sweet and salty, texture of soft dough and juicy fish make this pie a true gastronomic delight.
1
Dissolve the yeast in milk, add sugar, salt, oil, egg, flour, and knead the dough. Cover and place in the refrigerator for at least 3 hours.
- Milk: 100 ml
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Dry yeast: 10 g
- Salt: 1 teaspoon
- Butter: 70 g
- Wheat flour: 370 g
2
Take the risen dough (volume increases by 2 times) out of the refrigerator and let it sit for about an hour, then roll it into a circle 0.6 cm thick.
3
Retreat 3.5 cm from the edge and line the circle with strips of trout 2.5 cm thick, cover with dough and seal well — it forms a roll.
- Trout fillet: 600 g
4
Cut the roll into 4 cm wide pieces and turn each piece fish side up.
5
Cut the remaining fish into pieces and place it in the center of the pie.
- Trout fillet: 600 g
6
Top with sliced tomatoes and peppers. Season with salt and pepper, and cover everything with mozzarella slices.
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Ground black pepper: to taste
- Salt: 1 teaspoon
- Mozzarella cheese: 120 g
7
Leave to rise for about 30 minutes.
8
Bake in a preheated oven at 180 degrees for 30 minutes until golden brown. After 20 minutes of baking, brush the dough with egg yolk.
- Chicken egg: 1 piece