Fish pie with a whole pike perch
8 servings
160 minutes
Fish pie with whole pike perch is a traditional Russian dish rooted in ancient times when fish was a staple for coastal residents. Baked in yeast dough, the pike perch retains its juiciness while absorbing the aromas of butter, onion, and fresh parsley. The golden crispy crust hides tender baked fillet inside, creating a wonderful combination of textures. The fish pie is served hot alongside hearty broth, making it an ideal dish for cozy family meals. This pie not only satisfies hunger but also becomes the centerpiece of festive gatherings, symbolizing abundance and hospitality.
1
Wash the fish, gut it, dry it with a paper towel, remove the bones.
2
Preheat the oven to 200 degrees.
3
Roll the dough into an oval about 1.5 cm thick.
4
Place the whole fish in the center (what's left after processing).
- Pike-perch (zander): 2 pieces
5
Slice the onion into rings, chop the parsley, and place it on top of the fish.
- Onion: 2 pieces
- Chopped parsley: 15 g
6
Place thin slices of well-chilled butter on top.
- Butter: 3 tablespoons
7
Join the opposite edges of the dough, pinch beautifully. Let it rest under a towel for 20 minutes.
8
Prick the pie on the sides and top in several places with a fork, and brush with egg yolks.
- Egg yolk: 2 pieces
9
Bake for about 2 hours (you may need to cover with paper towards the end).
10
Serve ONLY hot with broth!
