Home Preparations for the winter Pie with grayling from yeast dough. Authentic Siberian fish pie. In fish broth

Preparations for the winter

Pie with grayling from yeast dough. Authentic Siberian fish pie. In fish broth

Cover the pot with a lid and simmer over low heat for about 45 minutes.

Add pumpkin, cherry tomatoes and cinnamon stick to the pot. Stir and simmer for 35-40 minutes, until the meat is soft.

Before serving, remove the cinnamon and sprinkle with chopped herbs.

Fish from the salmon family. Inhabits mountain rivers with clear cold water and mountain lakes, distributed in the basin of the Arctic Ocean, the White and Baltic Seas, in Lake Onega and Ladoga, found in the upper reaches of the Volga, Ural and Dniester. The grayling is distinguished by the most beautiful coloring among the representatives of its family, grayling males have a large upper fin with multi-colored bright spots, and the body is covered with light gray scales that shimmer in red. The size of the fish is small, on average, an individual weighs about 1 kg, maximum - up to 3 kg. Nevertheless, grayling is a desirable object for fishermen, primarily because it is quite difficult to catch it.

Grayling meat is especially different delicate taste for which it is highly regarded by fish lovers. Freshly caught grayling has a slight smell of cucumber. Grayling meat is practically boneless. Experts believe that the taste of this delicious fish is best revealed when it is used as a filling for a pie.

Pie with grayling and mashed potatoes

For 6 servings

Cooking time: 50 min

500 g grayling fillet

1 leek (white part only)

1 st. l. vegetable oil

0.5 cup heavy cream

500 g potatoes

30 g butter

60 g hard cheese (cheddar or parmesan)

fresh vegetables for serving

salt and pepper to taste

Calories: 157 kcal

Cut the grayling fillet into small cubes. Rinse the leek well, cut into slices. Peel potatoes and chop coarsely.

Heat vegetable oil in a saucepan, add the leeks and sauté until soft, about 5 minutes. Add the fish, pour in the cream and simmer over low heat until thick. Add salt and pepper to taste.

Boil potatoes in a pot of salted water until tender, about 20 minutes. Add butter, pepper, mash with a crush in mashed potatoes.

Put the fish mixture in a glass or ceramic baking dish, spread it on top in an even layer. mashed potatoes. Sprinkle with grated cheese and place in an oven preheated to 180 ° C for about 15 minutes, until the crust is browned.

Serve the pie hot with fresh vegetables.

A Jewish dessert that is traditionally prepared for Passover.

For 2 servings

Cooking time: 15 min

1 large sweet apple

0.5 cup walnuts

1 tsp Sahara

0.5 tsp ground cinnamon

2 tbsp. l. sweet red wine

Calories: 372 kcal

Wash, peel and grate the apple on a coarse grater or cut into thin strips.

Sort the walnuts, finely chop or crush in a mortar.

In a bowl, mix apples and nuts, add sugar and cinnamon, pour in wine, mix well.

Put the finished charoset into bowls and serve.

One of the most famous Georgian soups, which is made from beef with rice and ground walnuts. The soup must be acidified, in the original with dried tkemali or tklapi plums, but in modern kitchen tkemali sauce is often used for this or tomato paste. Contrary to a common misconception, kharcho is not cooked from lamb, but from beef, and even the name of the dish means in translation “ beef soup". Kharcho differs from other Georgian soups in its special density and pronounced spicy taste, which is achieved by adding garlic, a large amount of black pepper and other spices.

600 g beef brisket

1.2 cups rice

1 large onion

3 art. l. vegetable oil

1 tsp ground coriander

2 bay leaves

5 allspice peas

2 tbsp. l. tkemali sauce

1 small bunch of parsley

1 tsp hops-suneli

1 tsp Imeretian saffron

3 garlic cloves

1 small bunch of cilantro

1 small bunch of basil

salt and pepper to taste

Calories: 114 kcal

Cut the brisket into large pieces, put in a saucepan, cover with cold water and cook for about 2 hours, until soft. Remove the meat, strain the broth and bring back to a boil.

Rinse the rice, add to the broth, return the meat to the pan. Salt to taste.

Peel the onion, finely chop and sauté in vegetable oil until translucent.

After 10 minutes, add onion, coriander, bay leaf and allspice to the soup. Boil for about 15 minutes.

Add tkemali soup and finely chopped parsley. Add hops-suneli and saffron. Cook for 5 more minutes. Remove from fire.

Peel the garlic, crush. Rinse the cilantro and basil and finely chop. Before serving, add garlic and herbs to kharcho, let stand covered for 10-15 minutes.

Hasselback

How to cook potatoes. It was invented in the restaurant of the Hasselbacken Hotel, which has existed since the 1700s in Stockholm, Sweden. Represents something in between baked potatoes and potato chips. These days, the Hasselback potato is used all over the world as a side dish in restaurant cuisine, although it's easy to make at home too.

For 5 pcs.

Cooking time: 55 min

5 medium potatoes of the same size

3 garlic cloves

2 tbsp. l. olive oil

a couple pinches of dried oregano or thyme

1.5 st. l. butter

salt and freshly ground black pepper to taste

Calories: 108 kcal

Rinse the potatoes well with a brush, dry. Carefully cut along the entire length of the tuber with an interval of about 3 mm, without cutting through (for this, you can place a skewer behind the potato and use it as a stop for the knife blade). Pour into a baking dish.

Peel the garlic and pass through a press. mix olive oil with garlic, oregano or thyme, pour the potatoes over the top so that the mixture evenly falls into the cuts.

Roast the potatoes in a preheated oven at 220°C for about 40 minutes, until soft and golden brown.

Put a piece of butter on top of the finished potatoes. Salt, pepper and serve as a side dish or an independent hot appetizer.

Khachapuri

classic dish Georgian cuisine, a tortilla with cheese, whose name in translation consists of two parts: “cottage cheese” and “bread”. In each region of Georgia, khachapuri is baked according to own recipe, and cakes can be very different in appearance. So, Adjarian khachapuri is baked in the form of a boat with cheese filling and an egg released into the middle; Imereti - round, stuffed with cheese; Megrelian ones are round, but the cheese is located on top, etc. The local Imereti cheese called chkinti-kveli is usually used for the filling, and outside of Georgia it is replaced by the more common suluguni. The dough for khachapuri can be either yeast or unleavened (kneaded on yoghurt) or puff. Cakes are baked in the oven or in a pan.

grayling recipes

Grayling very tasty fish living in mountain rivers. This time we were very lucky. Our friends treated us to freshly caught grayling and lenok. A small fish, the most for cooking fish soup. Ukha is the main dish in the diet of fishermen. We have already talked about the ear of different fish. Today we are preparing fish soup from grayling and small lenok.

We have already introduced you. True, it was large in size and bought in a store. And here is the first time we have grayling in the recipe. This is also salmon, although its meat is not red. But there is a reddish speck on the scales. And black dots along the oblong body. It is believed that grayling ear is the most delicious. So let's get started.

Grayling recipes photos of ingredients

Small lenok and grayling.
Salt - 1 teaspoon.
Medium-sized potatoes - 3-4 pcs.
Small onion - 1 pc.
Black peppercorns - 8-10 pcs.
Filtered water - 2 liters.

Grayling recipes description

If you are as lucky as we are, and you have freshly caught fish, then that's great.
So she looks and smells great.
Otherwise, choose fish for soup more carefully than for frying.
As we always advise - pay attention to the gills, the belly, the elasticity of the carcasses.
And, of course, the smell of fish. In short, the fish should look like in our photo.

The fish needs to be descaled.
Cut off all the fins, they are small and will only interfere.
Gut, remove the film from the insides of the abdomen.
If you get caviar, you can throw it in your ear too.
Fish can be quickly rinsed under water and dried with paper towels.

We will cook the fish soup in a cast-iron pan.
In general, food cooked in cast iron is much tastier and healthier. But you can take enamel pan with a thick bottom.
Pour 2 liters of filtered water. If you cook such an ear in nature, it is better to take water with you from home.
Cover with a lid and wait for the water to boil.

Now peel the potatoes.
And cut into pieces of medium size.

We also clean the onion from the husk.
And cut into quarters. Maybe half rings. As you like.

When the water boils, we add potatoes and onions there.
Stir gently with a spoon, cover with a lid and wait until they boil.
Meanwhile more big fish cut into two or three pieces.

After boiling water with potatoes and onions, let them boil for 1-2 minutes.
And then carefully add the fish to the broth. Follow this procedure very carefully so as not to scald.
Add black peppercorns and bay leaf. Again, mix very gently. We do not cover the lid anymore, we wait until the fish boils.

When the fish boils, add a teaspoon of salt.
Mix gently and taste for salt.
If you are satisfied with the taste, you can not add more salt.
Since our fish is small, we boil it for no more than 10 minutes.

That's all! Ear is ready!
Let's give her a little brew.
And now you can try.
We put fish, potatoes in a deep bowl and fill all this beauty with a yushka.

For flavor, you can add dill.
The aroma from our soup is simply divine!
As you can see, the recipe is simple, fast enough, but the result is amazing.
Bon appetit to you, from Peter de Crillon!

Diet: Protein

1. What is this fish

Grayling- medium-sized salmon river fish, one of the brightest and most beautiful fish Russia. Length: up to 50 cm; weight: up to 1.6 kg. Inhabits small fast-flowing mountain rivers and lakes in Europe, Asia and North America. Suitable for all types of processing.

2. Culinary properties

It has tender and very tasty meat, and its kinship with whitefish makes the meat extremely useful. Grayling meat does not have small bones. The smell of a freshly caught grayling is characteristic - it smells of young, fresh cucumber. Grayling meat is so delicious that it can be eaten even after the most minimal cooking. Grayling is distinguished by the ability to salt out almost instantly.

3. Brief history

It is found in the northern and northeastern parts of European Russia (the basins of the White Sea and the Arctic Ocean), in the basin of the Baltic Sea with its bays, mountain tributaries of the Danube and Dniester, tributaries of the Kama, Ufa and Belaya, in some tributaries and in the upper reaches of the Volga and in Siberia. In Western. In Europe, it is found in Sweden, Norway, Great Britain and the mountainous regions of Central Europe. (More detailed information is not available).

4. Positive and negative qualities

This fish is harmless to people and is recommended for use by everyone. It can not be eaten in only one case - with individual intolerance. However, it is worth noting that grayling prepared by salting, drying or frying will be considered a high-calorie product, and can exacerbate various chronic diseases due to the high content of salt and oil.

5. How it is prepared

Ukha from grayling is prepared as follows: portioned pieces of fish are first salted, then dipped in boiling water and boiled together with onions and peppers. The finished ear is seasoned with greens.

It is recommended to fry grayling in the usual way: the fish is cut into fillets, sprinkled lemon juice and put in the cold for half an hour. Then it is rolled in cumin and fried in very hot oil for 4-5 minutes until it is covered with appetizing golden brown or in batter: the fillet is prepared, sprinkled with spices and left for thirty minutes. Fish pieces in batter are placed on a preheated pan and fried on both sides until a golden crust forms.

Salting of grayling occur different ways: you can cook fish spicy salting: the fish is cleaned, the head is cut off. It is cut along the spine and the bones are removed. It is rubbed with salt, allspice, cloves and bay leaf are placed inside. It is covered and transferred to a cool place or lightly salted grayling is prepared: the fish is gutted, washed in cold water. It is cleared of scales, gills and a backbone are removed. It is cut into portions and sprinkled with salt, chopped garlic is added. Mixed and aged for 10-30 minutes. You can pickle grayling in another way, for example, in brine: grayling is poured with brine and infused. The brine is drained, and onions and spices are added to the fish. Gets out in the cold.

Pies with grayling meat are prepared in the form of fishmen: an oval-shaped layer of dough is rolled out, a whole gutted fish with a head and tail is laid out in the middle. The edges of the dough are pinched or cut into strips and intertwined in the form of a braid. Rybnik is smeared with egg and baked.

Also, grayling can be boiled, baked, stewed, marinated, smoked and grilled. The whole grayling is boiled: the fish, sprinkled with vinegar, is released into boiling water. Ready fish is poured with melted butter; with the addition of vegetables and spices: the grayling cut into pieces is boiled from 30 minutes to 1.5 hours (depending on the size of the pieces) in water with the addition of vegetables and spices. Served both hot and cold, with potatoes, salad and sauce to taste; as well as with white wine: lightly marinated fish is boiled in water, then in water with the addition of wine. Served with black caviar sauce.

You can bake grayling in foil and simply in the oven with a variety of ingredients, for example under cheese sauce: the fish is prepared, salted and peppered, sprinkled and stuffed with a part of the onion. Aged 15-20 min. A substrate with a foil rim is made on a baking sheet, greased with oil, fish and onions are laid out. Baked in the oven until golden brown. Served with fried onions in sauce. Decorated with greenery.

A common way to grill grayling is to roast it on a wire rack. Small fish are cleaned of scales. The carcasses are ripped from the back, rubbed with a mixture of salt, finely crushed bay leaves, coarsely crushed allspice and placed on the grate with the skin down. You can cook a barbecue from grayling: the fish is cleaned, cut along the back, gutted, washed, dried, salted, peppered and strung on a stick, which is stuck into the ground obliquely over the fire. The kebab is fried for 10-15 minutes, depending on the thickness of the fish.

There are few ways to extinguish grayling. You can stew grayling in cream: the cut fish fillet is cut into thin layers. Minced meat is prepared from scraps. The broth is boiled from the head and spine. Fillet layers are spread with minced meat, poured with broth and stewed after baking. Separately prepared for fish thick sauce from wine, oil, spices and fish broth. And you can also stew grayling with vegetables: fried grayling is stewed with fried onion, tomato and lemon.

Marinate grayling in the following way: the fish is cleaned, gutted, cut into pieces and watered vegetable oil with vinegar, bay leaf, pepper and onion. The fish is marinated under pressure for 1-2 hours.

Grayling is smoked in a hot way: the fish is cleaned, gutted, salted, and peppered. After pickling, the fish is smoked; and with alder chips: the fish is cleaned, gutted, salted, sprinkled with black pepper and marinated for 20-40 minutes. Then the fish is smoked in a foil bag using alder chips for 20 minutes.

For more than a week I was going to write a recipe for a real Siberian fish pie, and now I got it! Why “real”, but because I am a Siberian and my grandmothers, mother, aunts baked such fish pies. A fragrant pie made from freshly caught river fish, slightly moist inside with a crispy crust, why have I not tried to bake it for so many years?

My mother comes from the village of Verkhnyaya Argada, this village is located in Siberia, in Buryatia, in such a place that even brave lovers of off-road trips do not dare to reach it, for this you need to cross the Argada River, which demolishes all bridges. I even doubt that there is television there now, and half of the village, like a cow, licked it with its tongue, judging by the satellite map.

But the house of my grandfather and grandmother stands and someone lives there, judging by the green garden and buildings. I was there for the last time more than a quarter of a century ago, but I found the house on the map immediately on a huge green spot, just opposite it. This is a poplar, no one knows where it came from here, because poplars are not planted in the middle of the taiga, several hundred kilometers from the nearest city and the hut in front of which it was planted is long gone. And it’s also easy to find grandfather’s house because how close it comes to theirs, dug by my great-grandfather and his children through the whole village, a “ditch” - a channel through which water runs, diverted from the uncontrolled and fast river Argada.

And in the river itself there is a myriad of fish: grayling, taimen, lenok, whitefish, not to mention any other fish, such as paths or perches. This is a real paradise for anglers! And from this fish, caught by the grandfather, the grandmother baked fish pies. I can’t tell you the exact recipe, because in the village everything is done by eye, and even then I was small for cooking. Neither I nor you have such milk, butter or sour cream, eggs, fish or just water. After all, even in the Republic of Buryatia, Argada is the most environmentally friendly place!

Yes and post now, not the time to sweet pies oven, but soon Palm Sunday will come and you will be able to please your loved ones and cook a real Siberian fish pie. But if you want to learn about the various types of yeast dough, how to work with it and what can be prepared from it, be sure to visit the page:.

Of course, you can take any fish, but I would not advise buying sea fish for a fish pie, I even insist on river fish, for example, I have trout. Yes, there are a lot of bones in it, but imagine that in Siberian villages, when preparing such a pie, they don’t even remove the bones! Nevertheless, after I cleaned the scales, cut off the fins of the fish, removed the head and divided the carcass lengthwise in half, removed the main ridge, removing most of the bones, and did not particularly bother with the small ones.

Authentic Siberian pie with fish

The entire recipe for the Siberian fish pie is made taking into account the fact that it can be consumed in holidays during the post.

Watch the slideshow of the Siberian fish pie recipe:

How to cook a real Siberian fish pie

1. In warm water (about 2 cups), pour yeast and sugar and about half a serving of sifted flour, mix well, cover with a linen towel and put in a warm place for about an hour until the dough “fits”, rises.

2. Knead the dough well, add the remaining flour, salt and mix everything thoroughly again, cover with a towel and again put in heat for an hour and a half, until the volume of the dough doubles.

3. Pour about 50 ml of vegetable oil into the risen dough, knead the dough well, mix it, dump it out of the pan onto a table sprinkled with flour, again well, sparing no effort, crush, divide in half.

4. From one half of the dough, roll out the bottom for our pie. The layer should be thin enough, no more than one centimeter. We spread it in a greased form, you can use a pan without a handle, so that its edges rise along the wall of the form.

5. Directly on the dough, lay out the fish cut into pieces, add a little salt to it.

6. On top of the fish, put the onion, cut into rings or half rings, sprinkle with chopped onion feathers and dill. Lay thin slices of potatoes on top, salt and pepper. Spray everything generously with vegetable oil.

7. From the second half of the dough we separate the third part for decoration, and from the other half we thinly roll out the “lid” of the pie, covering the filling on top with it.

8. From the remaining piece of dough we weave a pigtail of three flagella, you can take one test tourniquet and make notches on it from both sides at an angle, in the form of a Christmas tree. Put this decoration around the perimeter of the cake, closing the seam with it.

9. Lubricate the top of the pie with vegetable oil and put the pie for about half an hour in a warm place for proofing. During this time, the cake will rise well.

10. We bake the cake, after pricking it with a fork in several places, in the oven at a temperature of about 180 degrees for 40 minutes. Keep track of the color and type of cake. In the process of baking, towards the end. The pie can be buttered again.

Ingredients for real Siberian fish pie

- 600 gr flour

- 1 tbsp. yeast

- 1 tsp Sahara

- OK. 800 fish

- 1 PC. Luke

— 4-5 pcs. potatoes

— 5-6 pcs. green onion

- 6 sprigs of dill

100 ml vegetable oil

Salt pepper

As soon as the cake is ready, bring it to the table and call your relatives, but I am sure that by this time they will have all gathered themselves.

Sometimes our men love meat, they just cannot live without it, and even after eating two or three pieces of a delicious fragrant fish pie, they will knock on the table with a spoon and demand cutlets. Do you want to combine two dishes in one: meat and side dish? Then the recipe for cooking potato casserole with minced meat is what you need! You can prepare all the ingredients while your Siberian pie is baking, and after it, immediately, in hot oven put the casserole on. So you get two dishes at once and will please everyone.

Discussion: 21 comments

Just great written! I immediately wanted to bake, but I’m afraid it won’t turn out to be a real Siberian. Urals bake quite differently ...

It would be interesting to learn about the Ural pies.

For me, a fish pie (with such a composition) can equally be called Ural and Central Russian. It's like calling dumplings Siberian - the original Udmurt name.

So ravioli can be called an Udmurt dish, and Buryat buuzas can be called Kazakh manti. I told how they make such a pie in Siberia. in particular, in Transbaikalia, and you can call it whatever you want. I haven't seen these pies anywhere else. If we approach it very strictly, then such a pie could appear even in Siberia, even in the Urals, not earlier than the beginning, or even the middle of the 19th century

So I wanted a good fish and went to nature, to the river))))

Oh, right, and I also read the reports of tourists, I didn’t get out of them for two days. People float along the river, so the fish almost jumps into the boat!

Oh how I want a pie!
I will definitely try to cook according to your recipe.

I'm glad you liked it, it will definitely turn out, you are such a craftswoman!

The bones are baked so that they are not felt at all. Eh, I wanted a pie .. Thanks for the recipe.

Yes, especially since I took out the big ones.

In today's menu there is a fish pie made from yeast dough stuffed with river fish, a recipe with a photo from our culinary specialist Galina.

This fish pie can be prepared easily and quickly from any fish, even from red or any sea, and today I will use river perch. River fish with a small amount of small bones, such as catfish, pike perch, bursh in the filling for this yeast closed pie is also very good. V fish stuffing we will use the fillet, and the head and spine can be used to prepare the broth and serve it with the pie.

How to cook a fish pie

Fish, I have a perch, clean and wash. Cut off the head, remove the gills, cut along the back and remove the backbone. Separate the fillet from the skin, it will go into the filling for the fish pie.

Now we will cook the broth from the fish ridge, on which the flesh of the fish remains, add vegetables, onions and carrots sautéed in oil to it. We lay spices: pepper and salt to taste, bay leaf. While the broth is cooking, you can cook yeast dough for the fish pie.

Dissolve yeast, sugar and salt in warm water, mix well. Gradually add the sifted flour and knead the yeast dough, add sunflower oil, it doesn't have to be cool. Ready dough cover with a towel and put in a warm place.

Our dough has risen, knead it a little and let it rise again. The dough is ready for baking.

When the dough rises, prepare the filling for the pie: fish fillet cut into large pieces, chop the onion, three carrots and fry everything in oil in a pan.

Let's make a fish pie.
We divide the dough into 2 parts. Place one portion on a greased baking sheet. Put the filling of fish and vegetables on the dough. Sprinkle pieces of butter on top of the fish. Roll out the remaining piece of dough and cover the filling with it. pinch closed pie along the edges, connecting the edges of the dough. Top smear raw egg. Pierce the cake in several places with a thin knife to release hot air during baking. Let the perch pie rise a little.

Now you can put it in a preheated oven and bake at a temperature of 180 degrees for 35 minutes. Serve hot fish broth with chopped greens for a fish pie.

Here, in the photo, my yeast closed fish pie according to this recipe, help yourself: