or mom’s fish pie and yeast pancakes…..
I’m visiting my family this month…. Home sweet home.. I’ve been asking my mom to make the fish pie I remember from my childhood. She would always make it for special occasions, with some salmon, onion and cooked rice. Sounds strange, but it was so delicious! And I was dreaming about it……
So it’s an old family recipe…. And I even don’t know whether I can call it a recipe because almost everything is “a little bit of this” and “a little bit of that” or “according to your taste”….
You make one dough and use most of it for the fish pie and the rest for the yeast pancakes or, as we call them in Russia, lepyoshki. You decide how big you want your fish pie to be.
Make the dough (remember it all depends on how much you want to make; the more of the ingredients you use, the more you’ll get):
Put about 10 gr fresh yeast in some warm milk (about 500 ml – 600 ml), leave it for about 5 min to dissolve.
Put about 600 gr all-purpose flour in a bowl with some sugar (my mom says, “a little bit”; I would say 1 – 2 tbsp) and salt (about 2 tsp). Add two eggs. Mix. Add the milk and yeast mixture. And start kneading. You are after a smooth, non-sticking “pizza-consistency” dough. You can add some more flour or milk if needed (the milk should be of room temperature). You can as well use your stand mixer instead of your hands.
Leave it to rise for 1 – 2 hours. After 1 – 2 hours, you can knock the air out and leave the dough to rise for 1 more hour or 40 – 50 min.
While the dough is proofing, prepare the fish:
Cut in small pieces as much fresh salmon as you want for the pie, try to avoid bones.
Prepare the rice: cook as much rice as you want for the pie (season to taste).
Prepare the onion: cut in rings and fry in some butter on medium heat till it softens.
Altogether, I prefer the 2:1:1 (2 salmon:1 rice:1 onion) ratio.
When the dough is risen, divide it in 3 pieces: 1 small and 2 bigger (they should be quite equal). The first small will be for the pancakes and the other two for the pie.
Start with the pie: take one of the dough pieces and roll it into a square (it should be about 1-2 cm thick); put it on a prepared baking tray or form greased with some good quality butter. Put the rice on it, then fish and onion (you can season it to taste if you want too). Roll the other dough piece out and use it as a cover for the pie. Seam the edges as tight as possible.
Leave the pie to rise for about 40 min. Meanwhile preheat your oven at 200 – 220 C and a pan with some oil (for the pancakes).
While the pie is proofing, make your pancakes: divide the small piece of dough into as many pieces as you get (you decide on the size as well). Roll them into balls. Leave to rise for about 5 – 10 min.
Take each ball and press it slightly with your hands creating a small pancake. Prick it with a fork. Fry them on both sides in a preheated pan with some oil till they are ready. Enjoy them right away with some sour cream, jam or peanut butter.
When the pie is ready-proofed, give it an egg wash (one egg beaten with some water). Bake it in the middle of the oven for about 40 – 50 min till it’s ready (it should be golden brown).
Enjoy it as it is!
(Here my mom has forgotten to put the onion inside, so she had to put it over the pie at the end of the baking time….)