Siberian Fish Pie
Baking and Desserts • Russian
Description
In addition to trout, you can use sturgeon, pike (large), or burbot as the base for the pie. It's important to note that the type of fish affects the baking time: sturgeon and burbot, like trout, take 35–40 minutes to cook, while pike and burbot take 45–50 minutes.
Ingredients
- Trout 70 oz
- Onion 5 pieces
- Unleavened dough 70 oz
- Bay leaf 2 pieces
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the trout from scales, gut it, remove the head and tail, and cut along the spine (not all the way through — it should form a rectangle).
Step 2
Place the prepared fish on a large plate, season with salt and pepper, and let it sit for 30 minutes.
Step 3
Meanwhile, finely chop the onion. Divide the prepared dough into two parts, shaping them into rectangles to fit the baking tray.
Step 4
Place the first layer of dough on a greased baking tray, sprinkle with part of the chopped onion, spreading it evenly. On top of the onion layer, place the opened fish, add the bay leaf on the fish, and evenly cover with the second part of the onion. Lay the second layer of dough on top and carefully seal the edges.
Step 5
Make a small hole in the middle of the pie for steam to escape during baking. Preheat the oven to 390°F and bake the pie for 35–40 minutes.
Step 6
Cover the finished pie with a slightly damp cloth to soften the top crust. Serve the pie directly on the baking tray.
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