Cake with fish and potatoes

Fish pies have been used since ancient timeslove in Russia because of its accessibility, low price and high taste qualities. The matter is also that the fasting days of the year according to the Orthodox canon, which was strictly observed, was no less than 200, and fish dishes, as you know, could be consumed almost all the year round.

The ancient fish cakes were very different frommodern. Firstly, the dough was prepared from rye flour. Secondly, the fish for the filling was not cut, but laid entirely with the bones. Grind stuffing steel only in the early XIX century under the influence of Western European cuisine, first German, and then French. Then the final transition to wheat flour for the preparation of the dough was made. Pies have only benefited from the symbiosis of two dissimilar culinary schools, as Russian cuisine has reached our days.

Traditionally, a pie with fish and potatoes is popularin the Volga region. And although the Volga fish abundance remained only in the memories of the deeper elders, the love for this dish has not dried up. And there is no problem how to bake a cake with a fish.

There are a huge number of recipes, all the descriptions given here for the preparation of pies have been tested by more than one generation of skilled culinary craftsmen.

First of all, I must say that for fishpies any dough: yeast, fresh or puff. Usually, a pie with fish and potatoes is closed, only small holes in the top cake are left, much less often they are baked open.

Before you clean the fish, it is requiredsoak for 20-30 minutes in cold water. Then it is cleaned, gutted, plastic, bones are removed and finely chopped. Frozen fish should be thawed in cold water, salted - poured water for a day, and then cooked as fresh.

To bake a cake with fish and potatoes to youhalf a kilogram of flour, a glass of sour cream, two eggs, a tablespoon of sugar, 50 grams of butter, 300 grams of fish, 4-5 medium potatoes, half a glass of milk, two onions, spices and salt.

We cook the mashed potatoes, fill it with milk and butter, add the fried onions. Fish fillet shall be chopped finely, seasoned with pepper and salt.

We divide the fresh dough into two halves and roll them outtortillas. We put the first cake on a large frying pan, which we previously lubricate with oil, lay a layer of mashed potatoes, and on top a layer of fish. We close the second cake and patch the edges. On the top cake do a few punctures with a knife to exit the steam. The surface of the pie is well lubricated with beaten egg. Bake at 230 degrees. until ready.

But a pie with fish and potatoes from yeasttest. For him we will need; half a kilo of potatoes, 500 grams of fish fillets, 5-6 heads of onions, pepper, butter, salt to taste. Fish fillet cut into large pieces, onions - rings, potatoes - straws. From the yeast dough roll out two cakes, one put on a baking sheet, oiled. From the top we lay a layer of potatoes, a layer of fish and a layer of onions. To pepper, salt to taste. Cover the top with the second cake and cut the edges well, cover the surface of the cake with sweet tea, and pierce it with a fork in several places. Allow the cake to stand for 15 minutes and bake at 220 degrees. Lubricate the finished pie with oil and cover for 10 minutes with a towel.

For lack of fresh fish, a pie with fish andpotatoes can be picked from canned. To make a yeast dough, we will need: three glasses of flour, 15 grams of yeast, three eggs, 50 grams of margarine, salt, one glass of milk.

From these ingredients, knead the dough. For the filling we take two cans of canned fish, three onion heads, 300 grams of potatoes, margarine, bay leaves, spices.

We boil the potatoes until half cooked,we lay it on the rolled flat cake, then there is a layer of canned fish and a layer of finely chopped onions. In the top cake make a hole for steam. Bake for half an hour at a temperature of 250 degrees.