How to cook a jellied fish pie: the most interesting recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Savory pastries can serve as a complete lunch or dinner. Any pie is a completely self-sufficient dish: here you have both a meat (or fish) component and a side dish for it. Often stops the reluctance to mess with the dough, roll it out and form the final result. However, it should not become an obstacle! In the end, you can build a jellied fish pie, which will take quite a bit of time, you can leave the rolling pin in the box, and please the whole family (or guests) with delicious and lush pastries.

Refined option

If you'd like to work with the fish a little, take a pound of fresh fish fillets. Ideally, of course, it would be nice to buy salmon or other red fish, but any will do, as long as it is not too bony. The fillet should be cut into small pieces and fried in vegetable oil. To your aspicthe fish pie turned out to be more juicy, separately you need to cut the chopped onion, to which, at the very end, add chopped parsley or spinach for a minute. When the filling is ready, the dough is prepared. For him, three eggs are ground with s alt and sour cream and mayonnaise are poured into them - both of them are taken in a glass. You can also cook a jellied pie with fish on mayonnaise without sour cream, then it is taken 2 times more. But with sour cream it turns out more magnificent and tastier.

All connected components are whipped; flour is added during the whipping process. It should take an incomplete glass. For greater airiness, a teaspoon of baking powder is also introduced. The dough should be viscous, but not liquid; if it drips from a spoon, you need to increase the amount of flour. The oven heats up to 180 degrees; the pan or form is greased with oil, two-thirds of the dough is poured into it. Then passivated onions with greens are laid out, pieces of salmon are placed on top, and the filling is poured with the rest of the dough. Your jellied fish pie will be baked for about forty minutes - it depends on the oven and the size of the mold. Readiness is controlled by a match or a toothpick: if there is no sticky dough left when pierced, you can call the household to the table.

For a quick hand

If you don't feel like frying fish or need to cook something urgently, make a fish pie out of a can. The dough can be taken from the previous recipe, or you can knead it on kefir. Two glasses of kefir are beaten with two eggs, half a teaspoon of soda, two largespoons of sugar and s alt, taken to taste. In the process of whipping, two tablespoons of sunflower oil are also added. When the mixture becomes homogeneous, flour is introduced until the desired consistency is obtained. Depending on the fat content of kefir, it will go from two to three glasses. For the filling, a can of canned fish in oil is opened, the liquid is decanted, and the fish is kneaded with a fork, mixed with chopped boiled eggs and chopped herbs. You can add a finely chopped onion, or you can replace it with green onion feathers. Further steps are the same as in the previous recipe: pour most of the dough into a mold, spread the filling over it, pour over the remaining dough and place in the oven.

Fish plus potatoes

Minced meat, of course, can be varied. For example, make a jellied pie with fish and potatoes. For him, it is advised to take kefir (200 ml) with mayonnaise (300 ml) for the test. They are thoroughly mixed with a mixer, then soda, s alt and flour are added (about 9 tablespoons). Pieces of three potatoes are peeled and coarsely rubbed; juice from them is carefully squeezed out. Oil is filtered from the fish into a cup, and it itself is again kneaded with a fork. If it seems that the fish is a little dry, you should add liquid from canned food to it. Two onions are cut into half rings and stewed in vegetable oil until golden. When the right amount of dough is poured into the mold, the fish is laid out first, onions are placed on it, and potatoes are the last layer. The filling is covered with dough, and the aspic pie with fish and potatoes is sent to the oven. How to define itreadiness, we have already described.

Almost Asia

An interesting result is obtained if you bake a jellied pie with fish and rice. Which of the test options to choose is up to the hostess, almost any will do. The main thing in this dish is the filling. For her, half a cup of rice is boiled; even if you bought non-sticky cereals, it is still worth rinsing the rice after cooking. Onion - it is better to take more of it in such a pie - is again fried and mixed with rice. You can take canned fish - the same saury, for example, or raw fish, then it also needs to be fried. Ready fish is added to the rest of the filling, which must be mixed and seasoned with spices. Otherwise, the preparation is usual: pour, lay out the filling, pour the left dough - and into the oven.

To multicooker owners

If you think that you can’t cook a jellied fish pie in a slow cooker, you are deeply mistaken. You can use the following recipe: mix half a glass of sour cream and mayonnaise, add soda, s alt, 2 beaten eggs and a glass of flour. When the dough becomes homogeneous, half of it is poured into the greased bowl of the multicooker, three potatoes cut into circles are laid out, and mashed canned fish are placed on them. The remaining dough is poured out, the device turns on for 45 minutes in the baking mode. After the time has elapsed, the jellied fish pie is turned over, and the same mode is turned on for another 20 minutes. Delicious, ruddy and fragrant cake is ready.