Sea Pies
3 servings
60 minutes
Sea pies are a culinary journey into the marine element. This recipe comes from Russian cuisine, combining the tenderness of fish, the freshness of lemon, and the aroma of herbs. The crispy dough made from milk and eggs hides a juicy filling of white and red fish, shrimp, potatoes, and delicate creamy sauce. Fennel and green peas add piquant notes while lemon zest enhances the rich flavor of seafood. The pies are perfect for a cozy family dinner or a festive feast. They are served warm to reveal all flavor nuances and paired with a light green salad or white wine for true gastronomic pleasure.
1
Prepare the sauce: melt 2 tablespoons of butter in a pan, add 2 tablespoons of flour, mix, pour in 1 cup of milk, and bring to a boil while stirring constantly, then thicken.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1 glass
2
Remove from heat and add to the sauce thinly sliced red onion, julienned fennel, large peeled and diced boiled potato, 3 tablespoons of frozen green peas, a bit of parsley, salt, pepper, and the zest and juice of one lemon.
- Red onion: 1 head
- Fennel: 1 piece
- Boiled potatoes: 1 piece
- Frozen green peas: 3 tablespoons
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
3
Let the sauce cool to room temperature.
4
Cut 200 grams of raw white fish fillet and 100 grams of red fish into 1 cm cubes, add 100 grams of peeled and halved shrimp, chill them in the refrigerator, then mix with sauce and vegetables.
- White fish: 200 g
- Red fish (salmonids): 100 g
- Peeled shrimp: 100 g
5
Prepare the dough like for dumplings, replacing water with milk and adding an egg.
- Milk: 1 glass
6
Roll it out, cut circles to the size of a saucer or pie plate, place filling on one half of each circle, cover with the other half, pinch the dough, brush with beaten egg, and bake the pies in a preheated oven until golden.
7
Roll it out, cut circles to the size of a saucer or pie plate, place filling on one half of each circle, cover with the other half, pinch the dough, brush with beaten egg, and bake the pies in a preheated oven until golden.
