Pike Perch Pie

Ingredients

• Puff Pastry 20 oz
• Potato 6 pieces
• Turbot 0 lbs
• Veal Liver 10 oz
• Pike Perch Fillet 20 oz
• Onion 1 head
• Scallions 1 bunch
• Dill 5 sprigs
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Thaw the dough as instructed on the package. Preheat the oven to 390°F. Peel the potatoes, slice them into rounds about half a centimeter thick, cover with hot water, add salt, and boil for 3-4 minutes. Drain the water and let them cool.

Step 2

Cut all the fish and liver into small slices. Slice the onion into thin half-rings. Chop the herbs.

Step 3

Roll out half of the dough into a rectangle, place it on a baking sheet, and layer it with potatoes. Then add a layer of burbot interspersed with fish.

Step 4

Season with salt and pepper, then sprinkle with chopped onions. Lay slices of liver on top of the onions. Garnish with herbs.

Step 5

Roll out the second piece of dough into a rectangle of the same size and cover the filling with it. Pinch the edges of the pie to seal. Let the pie rest for 15-20 minutes.

Step 6

Before baking, prick the top with a fork to allow steam to escape. Bake for 30 minutes. Before serving, let the pie rest for 15-20 minutes.