Laurentian Fish Pie
Description
The pie turns out tender, hearty, and very tasty! It can be served both warm and cooled. The delicate meat of red fish, soft cheese, and creamy filling will leave no one indifferent. You can optionally add mushrooms or any seasonal vegetables to the filling; it all depends on your imagination and preferences.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Combine the flour and the butter cut into cubes in a deep bowl.
- 3
Step 3
Rub everything by hand until it reaches a crumbly consistency.
- 4
Step 4
Add the egg beaten with a fork and salt.
- 5
Step 5
Knead a soft dough that does not stick to the hands. If the dough does not want to come together into a ball, add 1 tbsp of sour cream; if, on the contrary, it is sticky, add 1–2 tbsp of flour. Wrap the finished dough in plastic wrap and place it in the refrigerator for 30 minutes.
- 6
Step 6
For the glaze, whisk the eggs with salt and ground pepper, add the cream, and stir.
- 7
Step 7
For the filling, cut the cheese and fish into cubes. Combine and mix.
- 8
Step 8
Grease the baking dish, place the dough in it and spread it evenly over the entire surface, shaping high edges with your hands. Prick the bottom with a fork.
- 9
Step 9
Place parchment on top, and on the parchment any weight (beans, peas, etc.). Put the pan in a preheated oven at 180 °C for 10–15 minutes.
- 10
Step 10
Then remove the weight and parchment, and sprinkle the bottom with grated cheese (reserve half for the top).
- 11
Step 11
Evenly distribute the filling. Sprinkle the filling with salt and ground black pepper.
- 12
Step 12
Pour the sauce and sprinkle the top with the remaining cheese.
- 13
Step 13
If desired, the top can be decorated. I decided to add tomato slices, onion sliced into rings, and fresh herbs. Bake the pie at 180 °C for about 25 minutes (until the top is fully set).
- 14
Step 14
Laurentian fish pie is ready. The greens gave up all their aroma, so they can safely be replaced with fresh ones.
- 15
Step 15
Ready. Serve at the table.