Finnish" fish pie
8 servings
60 minutes
Finnish fish pie is a traditional dish from the northern regions of Europe, where fish has always been a staple in the diet. The tender rye dough infused with the aromas of butter envelops a juicy filling of sauerkraut and fish, creating a unique flavor combination: the tangy cabbage complements the tenderness of the fish harmoniously. This pie is not only nutritious but also deeply rooted in the history of northern cuisines, where fermented vegetables helped survive harsh winters. The finished pie acquires a golden crust, and after a short rest, its flavor becomes even richer. Served warm as a standalone dish or with a light salad, it is a wonderful option for a cozy family dinner that carries an atmosphere of home comfort and respect for traditions.
1
Dough: mix rye, wheat flour, 60 g butter, 1 cup of water, salt. Knead.
- Rye flour: 200 g
- Wheat flour: 200 g
- Butter: 110 g
- Water: 1 glass
- Salt: to taste
2
Squeeze the cabbage, pour boiling water over it, then fry in butter. Add chopped onion, pour in broth, season with pepper, and simmer while stirring until softened.
- Sauerkraut: 400 g
- Butter: 110 g
- Onion: 1 head
- Meat broth: 1 glass
- Ground black pepper: to taste
3
Slice the fillet into thin pieces and fry in vegetable oil.
- Fish fillet: 500 g
- Vegetable oil: 1 tablespoon
4
Roll the dough into two layers, place one on a greased baking sheet. Put half of the cabbage on the dough, then the fish fillet, and then the remaining cabbage.
- Rye flour: 200 g
- Wheat flour: 200 g
- Butter: 110 g
- Water: 1 glass
- Salt: to taste
- Sauerkraut: 400 g
- Fish fillet: 500 g
- Onion: 1 head
- Meat broth: 1 glass
- Ground black pepper: to taste
5
Cover the filling with a second layer, pinch the edges, and make a hole in the center of the pie.
- Rye flour: 200 g
- Wheat flour: 200 g
- Butter: 110 g
- Water: 1 glass
- Salt: to taste
6
Bake the pie for 40 minutes at 220°C.
7
Cover the finished pie with a napkin, leave for 10 minutes, then cut into portions.
