Fish pie with rice
4 servings
40 minutes
Fish pie with rice is a refined and hearty dish of European cuisine that combines tender pieces of salmon and cod with aromatic rice, caramelized onions, and flaky pastry. Historically, such pies were made in coastal regions where fish was a staple of the diet. A thin layer of pastry soaked in the juices of fish and spices creates an appetizing golden crust that hides a juicy filling underneath. The flavor of the pie balances between the light acidity of lemon, the spiciness of pepper, and the freshness of parsley. It is enjoyed hot, with herbs and sour cream, savoring the tenderness of texture and deep flavor. Ideal for a cozy family dinner or festive gathering when you want to treat loved ones to something special.
1
Put rice to boil in salted water.
- Rice: 150 g
- Salt: 0.5 teaspoon
2
At this time, chop the onion and fry it in vegetable oil. Then drain it on a paper towel to remove excess fat.
- Onion: 0.5 piece
- Vegetable oil: 100 ml
3
Once the rice is cooked, let it cool. Cut the fish into large cubes, mix with salt and pepper, parsley, and lemon juice, and mix well.
- Salmon fillet: 200 g
- Cod fillet: 200 g
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
- Parsley: to taste
- Lemon juice: 2 ml
4
When the rice cools down, preheat the oven to 190 degrees and spread the rice on the dough sheet — you can use a rimmed dish or just a baking tray, leaving a couple of centimeters empty on each side.
- Rice: 150 g
- Puff pastry: 460 g
5
Then spread the fish mixture evenly. Also, the onion.
- Salmon fillet: 200 g
- Cod fillet: 200 g
- Onion: 0.5 piece
6
Cover with the second piece of dough, sealing the edges carefully. Poke holes with a fork in several places for steam to escape. Lightly beat an egg and brush it over the pie.
- Puff pastry: 460 g
- Egg yolk: 1 piece
7
Bake for 20–25 minutes.
