Fish pie with salmon
Fish is not only healthy, it's also delicious. And this fish pie is delicious both warm and cold, so it's great to take with you on the road or to work, replacing the usual sandwiches or cookies. The pie is easy to prepare and is quite hearty, but not heavy, and in the company of a fresh salad will quite replace lunch or dinner. You can use trout or salmon instead of salmon.
Composition:
- salmon fillet or any red fish - 250 g.
- onion - 1 pc.
- eggs - 4 pcs.
- cream butter - 20 gr.
- milk - 100 ml
- flour - 200 gr.
- dry yeast - 1 tsp.
- hard cheese - 100 gr.
- sunflower oil - 2 tbsp.
- salt, pepper - to taste .
Cooking fish pie with salmon:
Fry the finely chopped onion in a pan in butter until transparent.
Check the fish fillets carefully for bones and cut into large cubes.
Add the fish to the onions and saute over medium heat for a few minutes, just until the fish turns slightly white.
Whisk 4 eggs separately, add 2 tbsp vegetable oil and milk.
Combine the flour with the dry yeast and pour into the egg mixture.
To the dough, add the fish and mix gently so that the fish pieces remain intact.
Add the grated cheese, salt and pepper. Do not over-salt, keep in mind that the cheese is already salty.
Grease a baking tray with butter and dust lightly with flour.
Pour the batter into the mold and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
Pour the batter into the mold and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
When hot, the pie is slightly moist due to the cheese and fish juices. Cool it slightly and then remove it from the mold.
I find it tastes best eaten chilled with sweet tea. But if you top it with a salad of fresh vegetables, it's a great substitute for lunch or dinner.
Happy appetite!
