Pie with a fish
On warm milk knead the dough and put it in a warm place for fermentation. When the dough increases in volume by half, it is kneaded on a table podpilennom flour. The finished dough is rolled in two layers thick
1 cm. One layer navertyvayut on the rolling pin and transfer to trehbortny metal sheet, oiled. On the test layer is put a thin layer of the filling of rice and small pieces are placed on top of the raw, pre-cooked salted fish on top - chopped onion and bay leaf, lightly sprinkled with pepper and sprinkle with oil. Impose a second layer of dough, zaschipyvayut edge and give the cake to come 4-5 minutes. Top cake smeared with butter and finely pounded crackers. The upper crust of the pie pierce with a knife to allow steam to escape.
The cake is baked at a temperature of 210-220 ° C. Duration baking -50-60 minutes.
Ready pie sheet shift on a table, ready made in several rows of paper, and cover with a damp cloth.
The fish is prepared as follows. In sturgeon cut off his head, cut off the fins, dorsal bugs and cut in half lengthwise. Then the fish is lowered to 2-3 minutes in boiling water and cut with a knife side bugs to the surface of the fish was perfectly smooth. Slice the fish into small pieces, put in a bowl and add salt.
Fresh frozen fish with cold water to thaw. Salted fish is soaked in water at 20-24 hours, changing the water 3- 4 times. then purified from fish scales, cut into small pieces and salted.
* For the dough: 7 glasses of flour, 2 glasses of milk, 4 tbsp. tablespoons of butter, 2 eggs, 1 tbsp. a spoonful of sugar, 1/2 teaspoon of salt, 50 g of yeast.
For the filling: 1,5 kg fish (.. Sturgeon, walleye, catfish, etc.), the bulbs 2, 2 Art. spoons of crushed crackers, 1,5 Art. spoons of salt, rice cup 1,5, 60 g butter (can be vegetable) and pepper - to taste, 1 / 2 g bay leaf.