Pie with Kamchatka halibut
6 servings
45 minutes
The pie with Kamchatka halibut is a true gastronomic journey to the northern regions of Russia. The rich, juicy halibut harmoniously combines with aromatic onions, tender yeast dough, and a crispy crust. This pie reflects Russian cuisine, where seafood holds a special place. Historically, in coastal regions, fish was a primary food source, and fish pies became a beloved dish in homes for centuries. The taste of this pie is rich and deep: the soft halibut fillet literally melts in your mouth, while the fried onions add sweet caramel notes. The pie is perfect for cozy family dinners and can also be an exquisite treat on festive tables, bringing warmth and the taste of sea freshness.
1
We clean the onion and cut it into half rings, frying until golden brown.
- Onion: 200 g
- Olive oil: 100 ml
2
Cut the halibut (piece) into pieces 1.5–2 cm thick (if using halibut fillet, it can be left whole).
- Halibut fillet: 1 kg
3
Roll out the dough and place it on a baking sheet lined with parchment paper to prevent the pie from burning. Place the halibut on the dough, season with salt and pepper, and top with sautéed onions.
- Halibut fillet: 1 kg
- Yeast dough: 1 kg
- Onion: 200 g
- Chicken egg: 1 piece
4
Next, we close the pie, brush it with egg, and place it in an oven preheated to 180 degrees. Bake for 25-30 minutes.
