Fish pie
Description
The recipe won't take much time. Cut the fish fillet into pieces measuring 3x4 cm (you can make them smaller). Fresh fish should be salted a few hours beforehand. Cook the rice. Sauté the cabbage, salt it, and add spices to taste. Slice the onion into half-rings. Divide the dough in half. Roll out each half into a nice rectangle (moderately thin). Place one piece of dough onto a baking tray, letting the edges hang slightly over the sides. On the dough, spread the rice (in a 1.5 cm layer), then add some herbs, followed by a layer of fish filling, sautéed cabbage, raw onion, and several pieces of butter. Cover with the second rolled-out dough, sealing the edges. Make a small hole in the center of the pie. Bake in the oven until golden brown. Serve cooled or slightly warm.