Grandmother, mother baked and sometimes I bake a cake. Even my dad, a fish lover, bakes such a pie himself, not on yeast dough. #pie
Ingredients: rye flour (can be half wheat), water (milk, yogurt, kefir can be half water), salt, for the filling: pike perch (small), onion, butter, salt, ground black pepper and peas, bay leaf, parsley, for lubrication:, sour cream, butter
Cooking method:
Clean the fish (I have 2 small carcasses), gut it, (you can not cut off the head, but you must definitely remove the gills), rinse thoroughly again. Salt, pepper, sprinkle with a little lemon juice. Sprinkle with fish seasoning to taste. Let the fish lie down for half an hour or an hour. Onion cut into rings or half rings. Sift flour. You can take whole grains. Add the liquid component, salt Knead the dough. Wrap in cling film and leave to rest for half an hour.
Roll out the dough into a rectangle or oval 0.7 mm thick, lay out a layer of onion rings. You can crumble half a leaf of parsley, add peppercorns. Place the fish on top and sprinkle again with onion rings, parsley and pepper. Put flakes of butter on the onion. Raise the edges of the dough on all sides over the fish and carefully pinch, leaving a small hole or piercing in several places, but so that the juice does not leak out. You can decorate with flagella on top.
Lubricate the cake with sour cream and place in a hot oven. Bake at 180-200*C for 40-45 minutes. Lubricate the finished pie with plenty of melted butter, wrap in oiled paper, then in a napkin and in a blanket for 20-30 minutes so that the crust of the pie softens, but it does not cool down. Pomeranian Rybnik is always served hot! It is not cut. They just cut off the top crust and eat the fish, eating crusts from the dough.