Fish pie in a multicooker
4 servings
75 minutes
Fish pie in a multicooker is a simple and hearty dish of Russian cuisine, perfect for a cozy family dinner. Its roots trace back to the traditions of fish pies popular in Russian cooking. The tender dough made from sour cream and milk, infused with the aromatic oil of canned saury, makes the pie surprisingly soft and juicy. The filling of fish, onion, and fresh herbs gives it an appetizing taste with a slight spiciness. This pie is good not only hot but also as a cold appetizer. Baked in a multicooker, it retains its tenderness and even texture. It is convenient to prepare, and its flavor consistently delights with richness and depth.
1
Gradually mix all the ingredients except for the fish, onion, and greens. Add canned oil to the dough. Make the dough thicker, otherwise it will be too wet.
- Sour cream: 5 tablespoon
- Milk: 0.5 glass
- Chicken egg: 3 pieces
- Baking soda: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Wheat flour: 1 glass
- Canned saury in oil: 2 jars
- Fresh herbs: to taste
2
Grease the bowl with oil. Pour in 1/2 of the batter, then add fish, onion, and greens on top. Then pour in the remaining batter.
- Canned saury in oil: 2 jars
- Fresh herbs: to taste
3
Bake mode 60 minutes.
