Russian fish pie
Description
Typically, a rybnik is a closed pie shaped like a boat, but it can also be rectangular. There are also rybniks known in a slightly convex triangular shape. Triangular pies are more commonly made with fish mince. As for fish selection, low-bone fish are preferred: halibut, ling, burbot, pike-perch, cod, navaga. However, pies made from fatty fish are better baked open-faced. Rybniks are traditionally served hot, either as a main dish or as a snack. Now let's talk about how to eat it. For a hot rybnik, the top crust is cut off with a knife, and the fish together with the bottom layer is eaten with a fork. The top crust is eaten separately, like bread, as an accompaniment. Now you know all the secrets—time to find out. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients and warm the milk to 40 degrees. Wash the fish and clean it from the insides; today I've chosen mackerel!
- 2
Step 2
Sift the flour, then mix it with salt, sugar, and yeast.
- 3
Step 3
Add the egg and warm milk, and start kneading the dough.
- 4
Step 4
During kneading, add the vegetable oil.
- 5
Step 5
Gather the dough into a smooth, elastic ball; it took me only 5-6 minutes and it's ready. Cover with a dry towel and set aside in a warm place for 1.5 hours. The dough should double in size.
- 6
Step 6
Lightly dust the table with flour, roll out the dough—the dough thickness for a fish pie should be 1 cm! The shape should roughly resemble a fish, allowing it to be neatly folded. Place onions (sliced into half-rings) and dill or green onion stalks onto the dough.
- 7
Step 7
Place the fish on top. Traditional Russian fish pie was baked with fish heads, but in this case, you need to remove the gills and thoroughly wash the area where they were attached. I cut the head off right away, as my family doesn't eat it. Be sure to season the fish with salt and pepper. Using a knife, make cuts in the dough around the fish, as shown in the photo.
- 8
Step 8
Braid the dough so that the fish is tightly enclosed inside, but leave some openings for steam to escape. Transfer the fish pie to parchment paper and let it rise for 20 minutes, covered with a dry towel, in a warm place.
- 9
Step 9
Bake the fish pie at 200 degrees for 30-35 minutes, then brush with egg yolk, sprinkle with sesame seeds, and bake until a nice golden crust forms (approximately another 5 minutes in the oven).
- 10
Step 10
hot fish dish!