Baked fish in puff pastry
10 servings
60 minutes
Baked fish in puff pastry is an exquisite and elegant dish of Russian cuisine, combining the tenderness of red fish with the airy texture of puff pastry. The origins of this recipe trace back to traditional fish pies that were popular in noble houses and merchant feasts. The secret of its flavor lies in the harmony of ingredients: juicy fish filling, aromatic onions, and herbs create a rich bouquet highlighted by zesty notes of lemon juice. Baked in the shape of a whole fish, it becomes a true decoration for the festive table. It is enjoyed hot, relishing its crispy crust and rich taste, and it also works well as a cold appetizer. This dish symbolizes comfort and gastronomic sophistication.
1
Roll out the dough into a thin layer about 3-5 mm thick, cut out an oval shape as a base for the fish. Cut the fish into small pieces. Boil and crumble 3 eggs. Fry the finely chopped onion. Chop the green onion, parsley, and dill finely. Layer on the dough base: fish (salt, pepper, drizzle with lemon juice), greens, eggs, onion.
- Unyeasted puff pastry: 500 g
- Red fish (salmon) fillet: 400 g
- Chicken egg: 4 pieces
- Onion: 1 head
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: pinch
- Lemon juice: 1 teaspoon
2
Make a second oval dough layer, slightly larger than the first, cover the filling by folding the edge under the first layer. Shape into a fish. Make scales from dough (I cut out circles in a stack), a crown, fins, and a tail. Brush the preparation with egg white and place the scales starting from the tail. Make an eye from peppercorns. Brush the fish with egg yolk.
- Unyeasted puff pastry: 500 g
- Chicken egg: 4 pieces
- Ground black pepper: pinch
3
Bake at 200 degrees for 25-30 minutes.
- Unyeasted puff pastry: 500 g
