Open pie with sole, potatoes and spices
4 servings
50 minutes
Open pie with sole, potatoes, and spices is an elegant dish inspired by Chinese cuisine. Its roots trace back to the traditions of preparing delicate fish with aromatic seasonings, creating a harmony of flavors. The crumbly dough made with egg and vegetable oil forms a crispy base that pairs wonderfully with the juicy filling of sole, potatoes, and melted cheese. Mayonnaise and herbs add freshness, while fish spices reveal depth of flavor. This pie is perfect for warm family dinners or festive gatherings, impressing guests with its rich aroma and tender texture.
1
Pour the flour into a bowl, add one egg, salt, vegetable oil and knead into a stiff dough. The dough will be stiff but crumbly like shortbread.
- Wheat flour: 200 g
- Chicken egg: 2 pieces
- Salt: 5 g
- Vegetable oil: 50 ml
2
Put the dough in the refrigerator for 10 minutes.
3
Peel the potatoes and cut them into small cubes of 0.5 cm.
- Potato: 100 g
4
Cut the tongue fillet and melted cheese into cubes as well.
- Sole fillet: 300 g
- Processed cheese: 100 g
5
Chop the dill and parsley very finely.
- Young dill: 5 g
- Parsley leaves: 5 g
6
Mix seafood, potato, and melted cheese, add herbs, one egg, a spoon of mayonnaise, salt, and spices for fish.
- Sole fillet: 300 g
- Potato: 100 g
- Processed cheese: 100 g
- Young dill: 5 g
- Parsley leaves: 5 g
- Chicken egg: 2 pieces
- Mayonnaise: 40 g
- Salt: 5 g
- Fish seasoning: 5 g
7
Mix everything well and let it sit for 10 minutes.
8
Take out the dough, place it in the mold, and make small edges.
9
Spread the filling on top and carefully smooth it over the dough.
10
Place in a well-heated oven.
11
Bake at 180 degrees for 30-40 minutes until done.
