Pie with muksun
Description
Since muksun is quite fatty, plain yeast dough or flaky yeast dough works best for it. Muksun flesh is very tender and has almost no small bones, so the pie will turn out superb. If you want the filling to hold together better when you slice it, add one egg yolk. I don’t recommend adding other spices or herbs—they can overpower the taste of the muksun. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a muksun pie. Thaw the muksun and remove the scales. Thaw the laminated yeast dough.
- 2
Step 2
Prepare fillets from the fish, remove the skin, and cut into pieces. Inspect carefully and remove all bones.
- 3
Step 3
Peel the onion and chop it finely. In a skillet over medium heat, melt the butter and sauté the onion for 5–7 minutes. Remove the skillet from the heat and let the onion cool.
- 4
Step 4
Lay the fillet pieces on a plate, add the fried onion and mayonnaise. Season everything with salt and pepper and mix.
- 5
Step 5
Lightly flour the work surface and roll the dough out a little. Spoon the filling onto the centre. On both sides, cut the dough into strips about 2 cm wide, stopping roughly 4–5 cm short of the centre on each side.
- 6
Step 6
First, stack the upper wide parts on top of each other.
- 7
Step 7
After that, alternating, weave the strips—except for the last four—folding them downward. Cut the lower part halfway and shape the tail; secure it with the remaining strips. Make the fins and the eye.
- 8
Step 8
Cover the pie and place it in a warm spot for 10–15 minutes. Brush with egg.
- 9
Step 9
Place the muksun pie in a hot oven and bake at 180 degrees for 35–40 minutes. When done, remove the pie, brush with oil, cover, and let stand for 10 minutes.
- 10
Step 10
The baking is ready. Serve with tea.