Open pie with sprats
Description
The bake comes together simply and quickly. A pour-over pie is an excellent choice for lunch or dinner. It uses a minimum of ingredients and can be served instead of bread or as a savory bake with the first hot course: soup, borscht, and so on. The important thing is to add baking powder so the dough rises and does not turn dense in the middle. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you bought frozen sprats, thaw them in cold water about half an hour before you start baking.
- 2
Step 2
Rinse the fish in water, remove the head and entrails.
- 3
Step 3
Slit the belly open, remove the black film inside and the fins, rinse the carcasses in water. If you come across roe, rinse it too.
- 4
Step 4
Into a deep container, crack a couple of chicken eggs, pour in kefir of any fat content, and add salt. Whisk thoroughly. If desired, you can add fish seasoning, but in that case the amount of salt should be reduced.
- 5
Step 5
Add top-grade wheat flour and baking powder. Pour in vegetable oil and mix everything thoroughly.
- 6
Step 6
Grease the baking dish or frying pan with vegetable oil and arrange the fish on the bottom.
- 7
Step 7
Wash and finely chop the dill and green onions. Fold them into the dough and pour them over the fish on top.
- 8
Step 8
Place the skillet on the stove over the lowest heat setting and cover it with a lid. If you are cooking in the oven, preheat the appliance to 180 degrees and place the dish on the middle rack. Bake for approximately 30-35 minutes until done.
- 9
Step 9
Lift the pie with a wide spatula and carefully flip it upside down onto a plate. Garnish the pie with chopped green onions and serve.
- 10
Step 10
Cut into serving-sized pieces. This fish pie is especially delicious with sour cream or garlic sauce.