Rice pie with mackerel
Description
The recipe won't take much time. In this case, the grain perfectly replaces the traditional dough. Canned fish is an excellent filling option—it's tasty and savory. The sauce made with béchamel, cheese, and eggs complements the other ingredients perfectly. This pie makes a great main dish for lunch or dinner, so I highly recommend saving this recipe. Serve hot.
Instructions
- 1
Step 1
1. Combine 1 cup of rice with 2 cups of water and place over heat. After boiling, season slightly with salt and cook the rice until done. Add a spoonful of butter.
- 2
Step 2
2. Peel and chop the onion, grate the carrot. Add salt, pepper, and sugar.
- 3
Step 3
3. Sauté the vegetables in vegetable and butter until soft.
- 4
Step 4
4. Add the vegetables and eggs to the rice. Mix thoroughly.
- 5
Step 5
5. Place the rice in a heatproof dish, forming the base and sides of the pie.
- 6
Step 6
6. Flake the mackerel with a fork.
- 7
Step 7
7. Place on the rice.
- 8
Step 8
8. For the sauce, add flour to melted butter, sauté until lightly golden, then pour in the milk. Bring to a boil and simmer slightly until the sauce thickens. Remove from heat, let cool slightly, then add salt, spices, herbs, eggs, and grated cheese. Mix until smooth.
- 9
Step 9
9. Pour the filling over the pie.
- 10
Step 10
10. Sprinkle with paprika, for example, or sesame seeds on top. Place the pan in a preheated oven at 180 degrees and bake for about half an hour until golden brown.