Pie with burbot
8 servings
80 minutes
Eel pie is a true embodiment of Russian culinary tradition. Fish pies hold a special place in the cuisine of ancient Rus, where fish abounded in rivers and lakes. This pie combines the tender texture of eel and pike perch with the softness of potatoes and the aroma of greens. The eel liver adds spiciness, while the puff pastry gives the dish airiness and a crispy crust. It is perfect for warm family dinners or festive tables. Its rich flavor, light juiciness of the filling, and fragrant spices make it a true gastronomic delight. Such a pie can be served with sour cream or light green sauces to highlight its rich fish aroma. It is best to let the finished pie cool slightly before serving to enhance its harmonious taste.
1
Thaw the dough as indicated on the package. Preheat the oven to 200 degrees. Peel the potatoes, slice them into circles about half a centimeter thick, cover with hot water, add salt and boil for 3-4 minutes. Drain the water and cool.
- Potato: 6 pieces
- Salt: to taste
2
Cut all the fish and liver into small slices. Slice the onion into thin half-rings. Chop the greens.
- Burbot: 1 kg
- Burbot liver: 300 g
- Onion: 1 head
- Green onions: 1 bunch
- Dill: 5 sprig
3
Roll out half of the dough into a rectangle, place it on a baking sheet, and layer it with potatoes. Then add a layer of burbot mixed with fish.
- Yeast puff pastry: 500 g
- Potato: 6 pieces
- Burbot: 1 kg
- Pike perch fillet: 500 g
4
Salt, pepper, and sprinkle with onion. Place slices of liver on top of the onion. Sprinkle with greens.
- Salt: to taste
- Ground black pepper: to taste
- Onion: 1 head
- Burbot liver: 300 g
- Dill: 5 sprig
5
Roll out the second layer of dough into a rectangle and cover the filling. Pinch the edges of the pie. Let the pie rise for 15-20 minutes.
- Yeast puff pastry: 500 g
6
Before baking, prick the top with a fork to allow steam to escape. Bake for 30 minutes. Let the pie rest for 15-20 minutes before serving.