Halibut pie - step-by-step recipes with photos

Ingredients:

Filling ingredients:
• 1 kg of pink salmon without head;
• 100 grams of cheese (Dutch, Russian, Maasdam, etc.);
• 0.5 cups rice;
• 70-100 grams of onions;
• 1 small carrot;
• 1 tablespoon dried basil;
• 0.5 teaspoon dried coriander;
• 1/4 teaspoon dried ginger;
• 1 tablespoon of salt (more or less can be used, depending on taste and salt).

Dough:

• 1.5 cups milk;
• 1.5 tablespoons of yeast;
• 4 tablespoons of vegetable oil;
• 1 tablespoon sugar;
• 1.5 teaspoons salt;
• flour about 3-4 cups.

For the top of the pie

: - 1 yolk; - 1-2 tablespoons of milk; - a little poppy and sesame.

Rybnik

Ingredients for Rybnik:

• Wheat flour / Flour - 350 g;
• Water (boiled, warm) - 250 ml;
• Vegetable oil - 2 tbsp. l.;
• Butter - 50 g;
• Yeast (dry) - 2 tsp;
• Sugar - 1 tbsp. l.;
• Spices (salt, pepper, seasonings) - 1 tsp;
• Fish (fillet) - 600-700 g;
• Onions - 1/2 pcs;
• Green onion - 50 g;
• Chicken egg - 1 pc.

Recipe "Rybnik":

Prepare the yeast dough: 1. pour 25 ml of warm water into the yeast (take from the total volume) and let it rise 2. add salt, sugar, vegetable oil, warm water, yeast to the flour and knead everything well. 3. Cover the dough with a linen napkin and place in a warm place for 30 minutes.

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While the dough is rising, prepare the fish: add a little salt to the fillet and add a little pepper to taste.

Cut the onion into half rings, finely chop the green onion.

Cut the ready-made dough into 8 parts, roll each into a flat cake 1 cm thick. Place fish on each, sprinkle with chopped onions, put a small piece of butter on top. You can also bake a large rybnik, then roll out all the prepared dough, add the filling and wrap it in one large pie.

Roll the fishcakes into an envelope, make several punctures with a fork, brush with beaten egg and bake in an oven preheated to 200 degrees until cooked.

Grease fishmongers with butter. Fishmongers eat it by cutting off the top crust. People used to say: “The crust from the fishmonger is a help to the bread.” Bon appetit!

Stuffing for fishmonger

Rybnik can be baked with any fish - whitefish, halibut, salmon. I prepared my fish soup with fatty mirror carp, and why not? Large winter mirror carp has fatty, juicy meat. I added white onions, gilded in oil, and green onions, black pepper, and coarse salt.

Rybnik - the pie is very juicy, although no additional broth is poured into the pie. When you shape your fish tank, be sure to include sides.

What about the bones? No way! Fishmongers eat with their hands and pick out bones. My carp was large, and I easily removed the bones.

“The fat from that shark was so tasty. We baked kolob from that lard, and how satisfying were the kolob that we began to gorge ourselves for future use. And so it was: if you eat a kolob, you’ll be full for two months!” With the fishery past the officials. S.G. Pisakhov

Fish pie dough

The Pomors used rye flour; wheat flour was rare among them. So I decided to bake the fishmonger with rye dough. Replaced two-thirds with rye flour, which is used by the peoples of the Russian North, Scandinavia, the Baltic states and Belarus for baking flat cakes, bread, and pies. It's a little unusual to work with rye dough.

Fish pie dough

According to my recipe, it is more sticky, but it molds perfectly, “writes” well, does not spread, and is soft and airy when it comes out. Unexpectedly, a wonderful duet of Don mirror carp and yeast rye dough made from peeled flour turned out.

Rybnik is baked with unleavened dough, with sour or bread dough, with yeast and butter dough, with sponge and without sponge, using both wheat and rye flour.

Do you like to bake fish? There are several wonderful recipes with a Mediterranean accent on the site - with herbs and with sun-dried tomatoes, leeks and pink pepper. In these recipes, the gutted fish is completely covered with unleavened dough.

“And the fish that are bigger will be gutted and wrapped in a pie. Salmon and halibut are the most clever at wrapping themselves in a pie. The housewives just lubricate it with oil and put it in the stove.” If you don't like it, don't listen. S.G. Pisakhov

Today we will prepare Rybnik pie from yeast dough. This is a traditional Russian pie filled with freshly caught fish. In the Tver region, a festival dedicated specifically to fish pies is held annually - “Seligersky Rybnik”, where “star” chefs prepare fish pies according to ancient recipes.

“Rybnik” is a “super” recipe. We prepare the necessary products

This pie is baked mainly from yeast dough, but can sometimes be made from shortbread or puff pastry. The recipe for “Rybnik” made from yeast is below.

Nowadays it’s easy to buy yeast dough in the store, especially when you have little time for cooking, but it’s better to make it yourself. This process is a lot of fun, and the dough ingredients are cheaper than store-bought dough. To prepare the dough for Rybnik, you will first need to buy everything you need in the store, and then measure out the required amount.

Fish filling for pie

Almost any fresh sea or river fish is suitable as a filling for the fishmonger. You can use salmon, cod, burbot and carp.

Today we will prepare a pie with fatty carp, add fried onions and fresh green onions, and a little dill.

A pie made from freshly caught fish always turns out juicy and no additional broth is ever poured into it, so when forming the crusts, do not forget about the sides.

The only drawback of river and lake fish is bones. You won’t be able to get rid of them completely, so try to take large fish, they have larger bones and will be easier to remove. And the rest will have to be chosen by hand.

Yeast dough for fish pie

Rybnik can be made from any puff pastry or yeast dough; it can be baked from unleavened or rich dough. But previously in Rus' they used only rye flour. Rye dough is somewhat different from wheat dough; it turns out a little stickier than dough made from wheat flour. It is excellent, does not spread, holds its shape. And the baked goods from it turn out very soft.

I don’t really like fiddling with dough for a long time, so for the pie I knead the dough from regular flour.

Shall we try to cook?

See also:

Rybnik recipe from yeast dough

Ingredients

Ingredients for the dough:

1. 240 milliliters of warm milk.
2. 60 milliliters of warm water.
3. 3 eggs.
4. 1 egg yolk for egg glaze.
5. 3 tablespoons melted butter
6. 650 grams of flour.
7. 20 grams of sugar.
8. 8 grams of salt.
9. 1 packet of activated yeast.

Ingredients for fish filling:

1. 900 grams of fresh fish (net weight without head and bones).
2. 1 large onion.
3. 3 tablespoons butter.
4. 1 bunch of dill.
5. 1 bunch of green onions.
6. Salt and pepper - to taste.
7. 60 grams of rice (optional).

Optional equipment:

• Mixer.
• A bowl.
• baking sheet
• Rolling pin.

Cooking method:

Prepare yeast dough for fishmonger

• If you are the proud owner of a bread machine, then load it with all the ingredients for the dough. Turn on the “Dough” program. In an hour and a half it will be ready.
• If you knead the dough on a mixer or by hand.
• Pour 60 milliliters of warm water into a mixer cup, add sugar and yeast. Cover the cup with plastic wrap and set aside for about 10 minutes until the mixture begins to foam.
• Meanwhile, beat 3 eggs and 240 milliliters of warm milk in another bowl. add salt to them and mix well.
• When the yeast starts to foam, pour in a mixture of eggs and milk, sift 650 grams of flour and knead the dough. When the dough under the mixer hook becomes plastic and begins to come together into a ball, add 3 tablespoons of melted (but not hot!) butter to it and continue kneading until completely combined.
• Place the dough on a floured work surface and knead slightly. Place the dough ball back into the bowl. Cover it with film and leave it in a warm place for 1 hour until it has doubled in volume.

Prepare the filling for the fish pie.

• If you are preparing fish soup from whole fish.
  Wash the fish and gut it. Let's take fillet for filling. If you bake the fish whole, remove the gills. I don’t really like choosing fish bones, so I make the filling from fish fillets. Cut the fish fillet into pieces, add salt and pepper. Cover with film and place in the refrigerator. After peeling the onion, chop it with feathers (). Heat the butter in a frying pan and add a little sugar, fry the onion for 5 minutes. Remove the pan from the heat when the onions are translucent and just starting to darken.
• If you decide to add rice to the filling. First, wash it and cook it. Fluff the rice with a fork and set aside to cool.

Form a fish pie.

• When the dough has risen, remove it from the bread maker or from the bowl in which it was rising. Transfer to a floured work surface and quickly knead. Not long, just 30 seconds to get the air bubbles out of it.
• Divide the dough into 2 halves.
• Roll out one half of the dough into a large rectangular shape, about 5-7 millimeters thick. It should be slightly larger than your baking sheet.
• Grease a baking sheet with butter. Wrap the juice around a rolling pin and carefully place it on a baking sheet.
• If you are making fish pie with rice. Place the rice on the dough and smooth it out, leaving a clean edge 5-7 centimeters wide. If you are preparing fish soup without rice, simply skip this step.
• Place fried onions on top of the center of the dough layer (or already on the rice). Top it with half the chopped green onions and dill. Place prepared fish fillets or whole fish. Top the fish with the remaining chopped green onions and dill.
• Place 30 grams of butter cut into small pieces on top of the fish.
• Roll out the other half of the dough and cover the pie with it. Crimp the edges to trim off any excess dough.
• Knead the remaining dough and roll it out into a thin sheet. Cut it into one-centimeter wide strips and weave them into a lattice on the surface of the pie. Crimp it around the edge.
• Cover the cake with a kitchen towel and set aside in a warm place to rise again for 30-40 minutes.

5 (1 vote, average: 5 out of 5)

Russian fishmonger

I would like to share with you an old recipe for preparing Russian fish soup.
This is a very tasty pie in which you can put absolutely any fish. I don’t know all the secrets, but I’ll tell you some! As a rule, Rybnik is a closed boat-shaped pie, but it can also have a quadrangular shape. Fishmongers are also known to have a triangular, slightly convex shape. Triangular-shaped pies are often made with minced fish. As for the choice of fish, small-boned fish are preferable: halibut, catfish, burbot, pike perch, cod, navaga. But it is better to bake open pies from oily fish. It is customary to serve hot fish soup as a separate dish or snack. Now let's talk about how to eat it. At a hot fishmonger, cut off the top crust with a knife, and eat the fish with the bottom layer with a fork. The top crust is used instead of bread as a snack. Now you know all the secrets, it's time to find out how to cook Russian fish soup!

Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood Dish: Baking / Pies Geography of cuisine: Russian cuisine

Ingredients:

• Wheat flour - 350 grams
• Milk – 200 Milliliters
• Egg – 1 piece
• Vegetable oil - 30 Milliliters
• Sugar - 1 tbsp. spoon
• Salt - 0.5 teaspoons
• Instant dry yeast - 1 teaspoon
• Fish – 500 grams
• White onion – 1 piece
• Greens - To taste
• Yolk - 1 piece (for greasing the dough)
• Sesame - 1 tbsp. spoon

Number of servings: 3-4
Prepare the food, heat the milk to 40 degrees. Wash the fish and remove the entrails; today my choice is mackerel!

Sift the flour, mix it with salt, sugar and yeast.

Add the egg and warm milk and start kneading the dough.

While kneading, add vegetable oil.

Gather the dough into an elastic soft ball, it only took me 5-6 minutes and it’s ready. Cover with a dry cloth and keep warm for 1.5 hours. The dough should double in size.

Lightly flour the table, roll out the dough, the thickness of the dough for the fishmonger should be 1 cm! The shape should roughly replicate the fish with the ability to wrap it beautifully. Place onion (cut into half rings) and dill or green onion on the dough.

Place the fish on top. A real Russian fishmonger baked with fish heads, but in this case you need to remove the gills and thoroughly wash the place where they are attached. I cut off the head right away; my family doesn’t eat it. Be sure to salt and pepper the fish. Using a knife, make cuts in the dough around the fish, as in the photo.

Braid the dough so that the fish is tightly enclosed inside, but there are places for steam to escape. Place the fishmonger on the parchment and let it proof for 20 minutes under a dry cloth in a warm place.

bake the fishmonger at 200 degrees for 30-35 minutes, then brush with yolk, sprinkle with sesame seeds and bring until beautifully golden brown (about another 5 minutes in the oven).

Help yourself to some hot fishmonger!

average rating: 4.4, total votes: 25

I prepared: The editors recommend: Similar recipes: Collections of recipes: Olga Timakova 07/21/2019 23:31 “Reply

Made it with motley catfish, perfect taste, didn’t add milk or eggs to the dough.

Olga Timakova 07/21/2019 23:29 “Reply

Made it with motley catfish, a little rice, perfect taste. I did not add egg or milk to the dough.

Viktor Kaygorodtsev 04/06/2019 21:23 “Reply

Made it with pink salmon

Ekaterina 06/28/2018 12:25 “Reply

Tell me, have you tried baking in a slow cooker? I really want to try it, but the oven is not working((

Vika Vasilenko AUTHOR 06/29/2018 09:48 “Reply

Ekaterina, I personally don’t have such experience, but you can try, but the top won’t be so beautiful, and it shouldn’t affect the taste.

Angelina 12/11/2018 17:40 “Reply

This is how beautiful I got! A real holiday pie!

Christy 10/27/2018 08:00 “Reply

The dough is tender and airy, the fish is juicy, not dry. It’s just not very convenient to pick out the bones, I’ll fillet the fish this weekend) Thanks for the recipe!

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