We’ve already written about traditional Russian pies and presented an everyday recipe of pies with cabbage. Today we would like to introduce more festive, but not too complicated recipe of a fish pie or Siberian Rybnik.
This dish came to us from the regions of Siberia and Far North where fisheries are well developed. That’s where such dishes as ukha or fish soup, pies, pancakes with caviar and fish are very popular. Siberian Rybnik is a closed pie, which is prepared exclusively from raw fish. It is better to choose fatty fish with few bones, such as catfish, burbot, whitefish, pike and zander.
For starters, raw fish needs to be prepared and cleaned. If the fish is hard to clean, you can douse it with boiling water. It is advisable to get rid of the spinal bones. After that, the fish must again be thoroughly washed, cut into large chunks and mixed with salt and pepper in a large bowl. You can leave the fish to marinate for 1 hour, or add spices to your taste.
While fish is marinating, you can cook the dough or use ready-made one. For this pie you can use any yeast dough. Importantly, the bottom of the pie should not be too thick, it should soak up the juice from the fish and onions. The most delicious in the eating of this dish is to break off the crispy top crust of the pie and dip it in the rich fish juice.