Pie with halibut and pike perch
4 servings
40 minutes
The pie with halibut and pike perch is an exquisite dish of Russian cuisine, combining the tenderness of sea fish and the richness of spicy sauces. Its history traces back to traditional fish pies famous in the northern regions of Russia. In this version, halibut and pike perch create a refined combination complemented by fresh spinach and tangy capers. The crispy yeast dough, infused with the aromas of tartar and aioli sauce, conceals a juicy filling enriched with tomato sauce and béchamel. Olives add a slight saltiness, while a fresh salad and tomato-sour cream sauce complete the presentation. This pie is an ideal choice for a cozy family dinner or festive gathering, impressing with its harmony of flavors and appetizing appearance.
1
Place the prepared dough on the table. Make a depression in the center. Grease the inside with tartar and garlic sauces.
- Enriched (sweet) yeast dough: 200 g
- Tartar sauce: 30 g
- Garlic: 5 g
2
To prepare tomato sauce, mix finely chopped tomatoes, garlic, cilantro, and olive oil. Add salt.
- Tomatoes: 50 g
- Garlic: 5 g
- Cilantro: 10 g
- Tomato sauce: 20 g
3
Then, chaotically and evenly arrange the spinach, halibut, and pike perch, previously cut into large pieces. Season with salt and pepper. Add tomato sauce.
- Spinach: 40 g
- Halibut: 120 g
- Pike-perch (zander): 50 g
- Tomato sauce: 20 g
- Garlic: 5 g
- Cilantro: 10 g
4
Place olives and capers. Add béchamel sauce. Bake in the oven at 180 °C for 15-17 minutes. Garnish with tomato-sour cream sauce and fresh salad.
- Green olives: 40 g
- Capers: 15 g
- Bechamel sauce: 40 ml
- Sour cream: 20 g
