Pollock pie (simple, with potatoes, with rice): recipes

Yeast fish pie stuffed with pollock. Pie with pollock and potatoes made from yeast dough

A pollock pie made from yeast dough
turns out pretty good, although pollock is considered not the best choice for filling a yeast fish pie. But if you really want to make a pie with fish, but not with red fish, but a more budget-friendly option for a family weekend dinner, a pie with pollock - the recipe for which will be below - is a good choice. Well, firstly, because the cost of pollock is lower than the cost of other sea fish. Secondly, pollock carcasses are sold already cut, and thirdly, there are fewer bones in it than in river fish.

Yeast dough for pollock pie -

500-600 gr.

or water - 1 tbsp.
– 2 tbsp
- 2 pcs. (1 egg + 1 white - in the dough, 1 yolk - for greasing)
Salt – 0.5 tsp
Filling for pollock pie –
600-700 gr.
- 1 PC.
- 2 pcs.
Bay leaf, black pepper, salt

Pollock pie made from yeast dough - step-by-step recipe for preparing the dish

1. Once again I will list the ingredients for making the pie: flour, sugar, eggs, milk (milk can be replaced with water), vegetable oil, yeast, salt, frozen pollock, raw potatoes, onion, black pepper and bay leaves.

2. Dissolve yeast and sugar in warm, heated milk. Let it stand for 15-20 minutes.

3. Add salt and a third of the flour to this liquid, mix, cover and leave for half an hour.

4. The eggs need to be separated. The whole egg and the white of the second egg will go into the dough, and the remaining yolk will be used to coat the pie before baking.

5. Add stirred eggs and butter to the dough. Mix with a spoon.

6. Then add the remaining flour and knead the dough well. The dough turns out a little sticky. If necessary, add more flour.

7. Cover and place in a warm place for an hour and a half. The dough will “grow” 2.5-3 times.

8. Knead it again, cover and leave to rise.

9. While the dough is rising, you need to make the filling for the pie. We cut the pollock into rings. You can easily and accurately cut fish that is not completely thawed. You can cut the fillet from the carcass and cut it into strips.

10. Then rinse the fish pieces well and let the water drain. Now the fish needs to be salted and peppered. I think that you can add a couple of spoons of mayonnaise here and mix. Adding mayonnaise will give a more interesting, delicate taste and juiciness to the fish.

11. Peel and chop the onions and potatoes. Potatoes - in thin slices, onions - in half rings.

12. Divide the dough that has risen a second time into two parts.

13. Coat the pie pan with butter. Roll out the dough into a flat cake slightly larger than the size of the pan. Place in a mold and grease with vegetable oil.

14. Place a layer of potatoes on the dough.

15. Then a layer of onions. Add a little salt.

16. On top are chopped pieces of pollock and a few bay leaves. They give a wonderful flavor to the cake.

17. You can add another layer of potatoes and onions on top of the fish if you like.

18. Roll out the second part of the dough, cover the filling with the dough and pinch the edges of the pie.

19. You can decorate the top of the pie. I tried making cuts with kitchen scissors. It didn’t turn out quite what I wanted, but in any case, the cake had holes for steam to escape.

20. Cover the pollock pie with a towel and leave to proof for 20 minutes. Mix the remaining yolk with a spoon of water and coat the cake with a brush after proofing.

21. Heat the oven to +180°. Place the pollock pie in the oven for 35-40 minutes. Then you can remove the pie from the oven, bend a piece of dough with a fork and check the potatoes for doneness. Although during this time the pie is baked well, it is still better to check the potatoes. The finished pie can be greased with a piece of butter on top and covered with a towel.

22. The pie with pollock made from yeast dough is ready, let it sit a little after baking, and cut it into pieces. Remove the top “lid” from the dough so that you can remove the bones from the fish, and help yourself. Happy baking!

I bring to your attention a recipe for a very tasty airy pie with fish filling made from yeast dough on kefir. Any non-bony fish without a characteristic marine smell is suitable for the filling - cod, pike perch, pelengas, red fish. You can use canned fish, preferably pink salmon in its own juice (drain the juice!). If the fish is whole, it needs to be prepared - cleaned, gutted, boiled in a very small amount of water and removed the bones. All yeast pies

Kefir - 1 glass
Pressed yeast - 50 grams
Sugar - 2 teaspoons
Eggs - 1 piece
Unscented vegetable oil - 1/3 cup
Flour - from 2.5 to 3 cups
Salt - 1 teaspoon
Vegetable oil for greasing the baking dish
Sesame, black cumin - optional
Butter for greasing the finished cake

Fish fillet - 300-400 grams (or 1 can of canned food)
Onion - 1 piece
Rice - 1/3 cup
Chinese cabbage - several sheets (optional)
Salt, pepper, bay leaf, dried herbs - to taste

I have pollock fillet, boiled with dill.

Boiled fish fillet

Crumble pressed yeast into kefir, add sugar, stir, place in a warm place and begin preparing the filling. Rinse the rice, boil in plenty of water until tender (12 minutes), drain in a colander.

Boiled rice

Cut the onion into half rings and fry in vegetable oil until golden brown.

Prepared onions

Place fish and rice in the fried onion, salt and pepper to taste, add bay leaf and spices as desired, stir and remove from heat.

Add rice and fish to onions

Chop the Chinese cabbage not very finely and add it to the filling. This component is optional; tender cabbage will make the filling less homogeneous. The filling is ready.

Add Chinese cabbage

During this time, the yeast is activated - foam will appear on the surface of the kefir with yeast, and you can begin preparing the dough. Lightly beat the egg.

Beat the egg

Add salt and vegetable oil, beat again.

Add vegetable oil

Pour in yeast with kefir

Mix flour with salt, sift and add in portions until the dough reaches such a consistency that it can be kneaded by hand.

Add flour

Knead into a soft, plastic dough that hardly sticks to your hands and holds its shape well.

Knead the dough

Roll out the dough into a rectangular shape.

Place the filling in the middle.

Place the filling

To make the finished pie in the shape of a fish, make cuts as in the photo.

Trim the edges of the dough rectangle

Wrap the dough ribbons overlapping, forming the body of the fish.

Wrap dough ribbons

Form the pie in the shape of a fish and place it on a baking sheet or baking dish greased with vegetable oil.

Pie with pollock and potatoes - quick and budget-friendly baking. In addition to pollock, there is a huge amount of fish that would be more suitable for filling a pie. But you can also prepare a decent dish from pollock.

Below we will describe in detail the process of preparing a delicious and satisfying fish pie with pollock from yeast dough. Your family will be delighted with this dish, and will definitely ask for more. Write down a simple recipe for fish pie with pollock and potatoes; you should definitely have it on hand.

For dough: 1⁄2 l. water or milk;
about 1 kg. premium flour;
1 packet of dry yeast;
100 g sugar;
100 ml. sunflower oil (you can use butter if desired);
3 large eggs;
1⁄2 tsp. salt;
for filling: 600 g pollock fillet;
(Any fish is suitable for fish pie. The main thing is that the meat is easily separated from the bones.)
1 large onion;
2 potatoes;
salt and pepper to taste.

The process of preparing a pie filled with pollock on yeast dough:

Prepare the dough using dry yeast. Heat the milk on the stove. It should be warm. Add sugar and yeast. Mix. Leave in a warm place and do not touch for 15 minutes. Add salt and 1/3 of the flour sifted through a sieve.

Cooking steps

Kneading yeast dough

Heat the milk so that it is warm (35-40°C). Dissolve fresh yeast in it. Separately, beat the eggs with sugar and salt. Pour the foamy mass into the bowl with the resulting dough and stir. Gradually start pouring the sifted wheat flour into the bowl and knead the dough until it becomes fairly dense and homogeneous. At the end of the kneading process, add low-fat sour cream.
When the yeast base stops sticking to the sides of the bowl and to your hands, you can stop kneading. There is no need to make the dough too stiff. Then sprinkle the flour base for the pie with a small amount of flour, cover the bowl with a clean napkin or kitchen towel, and then put it in a warm place. When the yeast dough has risen well, knead it thoroughly with your hands again and let it rise again.

Preparing the filling

Wash long-grain white rice under running water using a colander, then soak it in water (cold and salted) for 60-80 minutes. After the specified time, rinse the rice well again and cook in salted (1 tsp) boiling water for about 20 minutes. You can also add a little citric acid to the water in which you will boil the cereal. This will make the rice fluffy and incredibly white. When the cereal is ready, carefully place it in a colander to drain off excess liquid. Then return the rice to a clean and dry pan and cool.
Remove the dry skins from the onions, wash them under running water and place them on a kitchen towel to dry slightly. Afterwards the onion should be cut into thin half rings. Heat sunflower oil in a deep frying pan over medium heat. Then place the onion half rings in the pan.
Lightly simmer the onions for about three minutes, stirring constantly. Make sure that the filling does not burn or overcook. Combine the onions along with the sunflower oil in which they were stewed with cooked rice, add 1 tsp. salt, a pinch of ground black pepper, stir.
Cut fresh pollock fillet into strips crosswise. The thickness of such a strip should be approximately 1 cm. Then pepper and salt each piece of fish on all sides. Carefully transfer the strips of pollock onto parchment paper that is exactly the size of your baking sheet or pan. At the same time, place the fish so that the lean side alternates with the fatty side. This action will help to evenly distribute the fat in homemade baked goods with pollock.

Forming a savory pie

Divide the yeast dough into two equal parts with your hands. Roll each of them into a cake with a rolling pin. The size of the flour layer should be slightly larger than the baking pan, and its thickness should be 1 cm.
Place one layer of yeast dough in a mold or on a baking sheet, place half of the onion-rice filling on top and place 3 bay leaves. Carefully transfer the pollock strips onto the rice filling and place them in an even layer. Place the remaining bay leaf on the fish again. Then top with the remaining onion-rice filling.
Cover the top of the filling with the second layer of dough. Carefully pinch the edges of the pie. Then place the appetizer with rice and fish in a warm place for about 30 minutes. Break the chicken egg into a small deep bowl and beat it until smooth. Then brush the top of the cake with beaten egg to make the finished cake shiny.

Pie with pollock and potatoes made from yeast dough

Cooking time: 1 hour
Number of servings:4
Type of dish: Baking with fish
Cuisine: Russian
Difficulty: Beginner

For dough: 1⁄2 l. water or milk;
about 1 kg. premium flour;
1 packet of dry yeast;
100 g sugar;
100 ml. sunflower oil (you can use butter if desired);
3 large eggs;
1⁄2 tsp. salt;
for filling: 600 g pollock fillet;
(Any fish is suitable for fish pie. The main thing is that the meat is easily separated from the bones.)
1 large onion;
2 potatoes;
salt and pepper to taste.

Mix the mixture as thoroughly as possible. Place again in a warm place for 40 minutes. Beat the eggs and after 40 minutes add them to the yeast dough. Pour in the oil and stir. Add the remaining flour and knead the dough with yeast.

After this, leave it warm again for about 1.5 hours. When 1.5 hours have passed, knead the dough again. Place in a warm place until ready. For about 4 hours. At this time, you can do your homework and prepare the fish filling for the pie.

There will be a lot of dough. Enough not only for a medium-sized fish pie, but also for a whole baking sheet of buns or buns with various fillings.

Prepare a delicious fish filling for the pie. Clean and wash the potatoes and onions. Cut the potatoes into slices and the onion into half rings. We either take ready-made pollock fillets or debone the fish ourselves. Cut the fillet into medium cubes. Take a baking tray and grease the bottom with any oil.

We bake a delicious fish pie with pollock and potatoes. Roll out the yeast dough and place it in a greased pan. Grease the dough with oil to make it softer. Place one layer of potatoes, a layer of onions, then fish. The last two layers are onions and potatoes. Pepper, salt, sprinkle with seasonings. Roll out the second part of the dough and cover the filling. We pinch the edges and make holes in the top layer of the fish pie.

We decorate to your taste. Mix salt (1 pinch), a little water and yolk. Beat with a fork. Generously grease the top of the yeast baked goods. Leave the fish pie for 20 minutes to ensure the pastry is fluffy. Preheat the oven. Set the temperature to 180 degrees.

Bake the fish pie for 20 minutes. In 20 minutes. Change the temperature to 170 degrees and finish baking the fish pastries. With this baking mode, a pie filled with pollock and potatoes will bake well and be very tasty and soft. Even the simplest fish - pollock, in combination with potatoes and onions, seems like a completely noble fish.

Helpful tips when baking pollock pie: Choose pollock responsibly. Fish meat should be white. Pink or yellow tint is not acceptable. This is a sign of long storage and repeated defrosting. You can add any greens to the fish pie. This will add piquancy, especially if you put several types of greens at once. For example mint and dill. Under no circumstances should fish be re-frozen. This will be an excellent condition for the growth of harmful bacteria in fish. If you don't like the smell of fish, sprinkle it with lemon juice. Leave for a few minutes. A lush pie with pollock is suitable not only for the everyday table, but also for a holiday. Your loved ones will definitely praise your culinary skills.

Watch the video recipe: pie with pollock and rice

KETA as a filling for puff pie - step by step PHOTO RECIPE homemade puff yeast dough

Chum salmon belongs to the salmon family, along with pink salmon and salmon. The bones are large and easy to remove. There are many recipes with red fish: you can bake chum salmon in batter, pickle it, or make a layer cake with fillet filling. I especially like the last option!

Cost: 300 rub/kg

The benefits of chum salmon fish are also due to the sufficient content of vitamins and micro and macroelements in it. These are B vitamins - riboflavin (B2), thiamine (B1), vitamin A, C, E, PP and minerals such as zinc, iron, fluorine, phosphorus, potassium, magnesium, sodium.

We wash the fish, remove scales and skin. Cut into pieces.

I like to cook, and I especially like to bake. I want to share a recipe for a puff pastry pie. It will take a lot of time, but the tenderness and airiness of puff pastry at home is worth the effort!

If you often use ready-made puff pastry, you can immediately turn to “FORMING THE PIE”, skipping the process of preparing homemade dough.

Layered pie filled with fish (chum salmon) and rice.

flour - 500 grams
milk – 1 glass
yeast (dry) - 5 grams (half a packet)
sugar-2 tablespoons
salt - 1 teaspoon
chicken egg - 1 piece
butter – 80 grams
butter 82.5% fat – 200 grams

chum salmon fillet – 600 grams
salt -1 teaspoon
sugar – 0.5 tsp
rice - 100 grams

Preparation
I marinate the fish for the pie in the evening. I cut the fillet into small pieces, add salt, sugar and mix well. Cover with a lid and refrigerate overnight.

In order to knead puff pastry, you first need to heat the milk (until warm.) Dissolve salt and sugar in the milk, add yeast. Then add melted butter. (The oil can be of any fat content.)

Gradually add flour and knead the dough with your hands.

As a result, the dough should be soft, airy and not stick to your hands. Form a ball out of it and place it in the refrigerator for 2 hours.

In order for the yeast dough to become puff pastry, you need to add a layer of butter to it and roll it out in a certain way.

For rolling, we need high-fat butter (at least 82.5% fat), so that it melts less during the rolling process. Puff pastry gets its flavor from the fact that the butter that forms the layer in the dough begins to melt during baking.

Using a rolling pin, lightly press down the butter, maintaining a rectangular shape, but making it flatter. To prevent the oil from sticking to the rolling pin, I place it in a bag.

Next, cut the dough with a “cross” and open the resulting petals. The central part should be slightly thicker than the rest. We will put a layer of oil on it.

Roll out the petals into rectangles and place butter in the center. Now we fold the dough: fold the right edge, the left one on top.

Then the bottom edge, the top last. We get a rectangle of dough in several layers, one of which is butter.

Turn the dough over, seam side down, and roll it out strictly vertically. And fold it in three, put it in a bag and put it in the refrigerator for 1 hour.

After an hour, we repeat the same rolling procedure: vertically, then fold in three. And again we hide it in the refrigerator for 1 hour.

Take the dough out of the refrigerator and roll it out into a long rectangular layer. Then cut the dough into two equal parts. Grease the pan with oil and lay out one rectangular layer of puff pastry.

Next is a layer of fish fillet, cut into pieces and marinated.

Top with a layer of rice. Rice must be boiled in advance in slightly salted water, leaving it firm but not soggy. (until half cooked)

Cover the top with the second rectangle of dough, connecting the edges. We pierce the pie in several places with a fork to avoid “bubbling” the dough and send it to the oven. For approximately 40 minutes.

Result

The pie turns out very tender and tasty!

Immediately after removing from the oven, you can grease the top layer with butter, then the crust will be even more beautiful and nutritious!

Bon appetit and delicious dishes to EVERYONE.

La belle Helene.

Review with a recipe for salad with fish “Starfish”

You can read my other reviews with RECIPES HERE.

La belle Helene recommends

Fish pie with pollock and fried potatoes

Fish pie with pollock and fried potatoes is an everyday dish that is simple to prepare, although not as quick as a sandwich. For this recipe, steam the pollock fillet and fry the potatoes in vegetable oil, so the number of calories will remain at an acceptable level. Cooking fish and potatoes won't take much time, then all you have to do is gather the ingredients, pour in a simple batter (like for pancakes) and wait for the oven to do its job.

Fish pie with pollock and fried potatoes

This jellied pie holds its shape perfectly, does not fall apart, and is easily cut into portions. A delicious fish pie prepared according to this recipe can be taken to work for a snack or a picnic.

Cooking time: 1 hour
Number of servings: 6

Method for preparing fish pie with pollock and fried potatoes

Defrost the fish and cut the fillets coarsely. Grease the steamer grate with vegetable oil and steam for 15 minutes.

Cut the pollock and steam it

Cut the potatoes into large strips. Pour 2-3 tablespoons of refined oil into a well-heated frying pan with a thick bottom and add chopped potatoes.

Pollock pie: recipe and photo

If you are preparing unsweetened homemade cakes, it is better to make them filling. Then you won’t have to supplement the appetizer with something and waste time preparing other dishes. Pollock pie is a real complete dinner or even lunch, because it combines delicate yeast dough, fish and white rice. Baking it is absolutely easy if you follow our recipe and recommendations exactly!

Layered cake

Using puff pastry as a base, you can bake a wonderful pollock pie. The good thing about the recipe is that it requires the simplest ingredients: 600 grams of pollock fillet, 150 grams of thin rice, 1 onion, raw egg, 30 grams of flour, 10 grams of melted butter, 1 gram of thyme, and ¼ teaspoon of sea salt and ground white pepper.

The entire process of making a pie consists of several steps:

First you need to boil the rice.
Divide the dough randomly into two parts and roll each of them into a layer no more than 3 millimeters thick.
Line the inside of the baking dish with one sheet.
Spread rice on it in an even layer.
Place the fish fillet, cut into large pieces, on top, and then sprinkle it with salt, thyme and white pepper.
Cover the structure with a second sheet and carefully pinch the edges.
Brush the surface with egg.
Preheat the oven to 180 degrees, and then place the mold in it for 30 minutes.

It is better to cut the finished cake after it has cooled a little.

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Pollock fish pie with potatoes

1 kg of yeast dough;
0.5 kg pollock fillet;
3 potatoes;
1 onion;
3 table. l. butter;
1 egg;
1 table. l. vegetable oil;
salt.

Cooking time – 2 hours.

Calorie content per 100 grams – 226 kcal.

Freeze the butter.
Cut the fish into thin strips or small cubes, potatoes - like chips, onions - into thin rings.
Divide the dough into two approximately equal parts, roll out half with a rolling pin to a thickness of about 5 mm.
Place the dough on a greased or baking tray lined with baking paper.
Place potato slices on the dough in one layer, leaving a reserve around the edges, and add salt.
Place onion and fish on top of the potatoes, salt and pepper.
Grate the butter over the filling.
Roll out the other half of the dough, close the pie, pinch the edges.
Let the cake sit for about half an hour. Then pierce it with a fork or skewers over the entire area.
Beat the egg and brush the top layer with it, bake in an oven preheated to 200 degrees for about 45 minutes.
After cooking, grease the pie with butter and cool slightly, place on a dish, cut into portions. Serve warm.

Delicious pie made from fresh red fish on kefir dough

My favorite recipe is made with kefir dough with a special filling. Unlike traditional jellied pies, red fish, rich in polyunsaturated fatty acids, is used here. This dish can be made for any holiday. I won’t give any special recommendations regarding the filling - it can be made from pink salmon, chum salmon, salmon, etc. The main thing is that the product is fresh.

Required components:

1 cup flour;
300 ml kefir;
400 g fresh fish;
2 onions;
1 egg;
50 g melted butter;
0.5 cups semolina;
0.5 tsp Sahara;
1 tsp salt;
0.5 tsp baking powder;
salt pepper.

Step-by-step preparation:

1. Prepare the fish - remove all bones, cut into small pieces, add a little salt and pepper. Peel the onion and finely chop it.

2. Sift the flour into a container, add semolina, baking powder and salt, mix.

3. Make a well in the center of the sifted flour and pour in the kefir little by little. Add the egg and oil, stirring constantly. You should get a liquid dough without lumps, which should be left for at least 5-10 minutes.

4. Fry the onion in a small amount of sunflower oil until transparent, cool slightly.

5. Grease the mold with oil, pour half the dough in a thin layer. Spread half the onion over its surface, distribute the fish pieces and sprinkle with the rest of the onion.

Pour the remaining dough over the filling and spread well with a spoon or spatula. Bake at 180-200 degrees for half an hour.

Step-by-step preparation

Add a spoonful of sugar to warm milk and add yeast.

A foam like this should form.

Add melted butter and stir. Add flour and knead the dough.

The dough should be smooth, easily pull away from the sides of the dish and not stick to your hands. We divide it into two parts.

Cut the fish into pieces, salt and pepper to taste.

We distribute one part of the dough in the mold and place the fish on top. Dilute the mayonnaise with 2 tablespoons of water (optional) and pour over the pollock. Distribute the rest of the dough on top. Bake in the oven at 180 degrees until done.

Filling from ready-made semi-finished products

If you don’t have a fresh pollock carcass on hand, you can easily make a pie with canned fish. In this case, you need to prepare the following components for work: 250 milliliters of kefir, 6 grams of soda, a glass of flour, a raw egg, 5 grams of salt, 150 grams of cheese and a little vegetable oil (for processing the mold).

For the filling: 1 can of any canned food in oil, 2 eggs and 3 sprigs of parsley.

Even a novice housewife can make such a pie with canned fish:

First you need to prepare the dough. To do this, first of all, you need to combine kefir with soda and leave it alone for a few minutes until the first bubbles begin to appear.
At this time, the eggs can be thoroughly beaten with salt.
Add them to the kefir, and then, with constant stirring, add flour in portions. The consistency of the dough should resemble thick sour cream.
Now you can start filling. First you need to boil the eggs, and then, after cooling, peel them and chop them finely.
Place canned food (without oil) in a separate plate.
Add chopped eggs, chopped parsley and mash it all thoroughly with a fork.
Grease the mold with oil and pour ½ of the dough into it.
Place the prepared filling on it.
Pour the rest of the dough over everything.
Place the pan in the oven and bake for 30 minutes at 180 degrees. After this, you can turn off the fire.

Until the cake is completely ready, let it stand for another 10 minutes in a still hot oven.

Ingredients

For the yeast base

milk (2.5% fat) - 800 ml;
premium wheat flour - 1 kg;
chicken eggs (large) - 2 pcs.;
sour cream (15% fat) - 100 g;
fresh yeast - 30 g;
granulated sugar - 1 tbsp. l.;
salt - 1/4 tsp;

For the fish and rice filling

onion (onion) - 800-900 g;
sunflower oil - 100 ml;
pollock fillet - 800 g;
white rice - 120 g;
bay leaf - 6 pcs.;
ground black pepper - 1 tsp;
salt - 1 tbsp. l.

For decoration

chicken egg (medium) - 1 pc.;
fresh parsley - 2 sprigs.

How to cook “Pie with Pollock” step by step with photos at home

We need flour, water, egg, yeast, salt and sugar, vegetable oil, pollock, onion, oyster sauce.

Dissolve yeast in warm water.

Place all the wet ingredients into the bucket of the bread machine, and then the dry ones.

Select the “dough” mode, time minutes.

While the dough is preparing, prepare the fillet. Remove all bones and fins. Sprinkle with pepper and salt in moderation.

Fry the onion quickly over high heat so that it does not have time to become transparent. Fry just a little, for 1-2 minutes. Add the sauce and mix.

The dough has risen and you can roll it out.

Grease a baking dish with vegetable oil and lay out a layer of dough.

Then add the onions. If you like salt, add salt.

Place fillet pieces on the onion layer. It is the onions that will make our pie juicy and aromatic.

Cover the pie with a lattice of pastry and seal the edges of the pie. Let it stand for 30 minutes and bake at 190°C for 50-60 minutes. The pie is open and the fish should be cooked well.

Cool the finished pie in the pan.

Transfer the cooled pie to a plate or wooden board and serve.

Pie with pollock and potatoes (with yeast)

This is the same yeast pie as above, but with the addition of potatoes to the pollock. This is not even a recipe, but rather a set of tips and options. Agree, why duplicate essentially the same recipe in one article, differing only in the presence of one more ingredient. The cooking process remains 99% the same.

So, if you want to make a pie with pollock and potatoes, here are a few options:

Add 500 g of mashed potatoes to the filling;
Or place a layer of fresh potatoes, cut into thin slices, under the fish. 500 g.
Potatoes can be...fried with onions and other vegetables, and then placed on the dough. Yes, it sounds somewhat unusual, but believe me, the taste of such a pie will very pleasantly surprise you!

Simplified version

Those who have never prepared dough products can try to bake an original airy pollock pie. It resembles a light soufflé, while remaining satisfying and tasty. The peculiarity of this dish is that the dough and filling here are a single whole. To prepare such a pie, the following products are needed: 0.8 kilograms of pollock fillet, 4 eggs, 300 grams of milk, 120 grams of hard cheese, 5 grams of salt, 2 pinches of ground pepper, 90 grams of flour, 60 grams of animal (butter) butter, onion, 2 tomatoes, a bunch of parsley and 50 grams of sunflower oil.

It’s easy to prepare this pie with pollock:

First, the fillet and onion must be cut into small cubes and then fried, adding a little sunflower oil.
Separately, heat the butter in a frying pan and sauté the flour in it.
After this, the cooled mass must be diluted with milk, boiled for 5 minutes, and then cooled a little again.
Add salt, chopped tomatoes, chopped herbs, grated cheese and pepper.
Pour the resulting mixture with whipped yolks.
Add fillet fried with onions to the prepared mixture.
Carefully add the separately beaten whites and mix well.
Treat the inside of the mold with vegetable oil, then pour the prepared mixture into it and place it in the oven to bake for 20 minutes.

The result is a delicate, airy pie with pollock, which should be generously sprinkled with herbs or garnished with a slice of fresh lemon before serving.

Cooking tips

Experienced chefs willingly share their secrets without making a big secret of them. Making pies with pollock is not the easiest task, so knowing them is very useful.

Pollock is usually sold frozen. It needs to be defrosted before cooking. The fastest way to do this is in cold or lukewarm water. If you have very little time, you can simmer it in a frying pan over medium heat along with the onion, then you will need to bake the pie until the dough is ready.
Rice and potatoes are found in many pie recipes for a reason. Their main task is to absorb pollock juices during the cooking process so that the dough does not soften.
To speed up the cooking process, you can also add ready-made mashed potatoes to the filling, but you should not add ready-made rice - then the pie will “run away” and the pollock juice will burn on the baking sheet.
The oven can be turned on at the very beginning of cooking, then by the time the cake is placed in it, the temperature will rise to the desired value.
If something often burns in the oven, especially during long-term cooking, you can place a frying pan with water on the bottom of the oven. It is important that it is without plastic elements, otherwise the pie, the frying pan, and the oven will be damaged.
To prevent the onion from squeaking on your teeth when you plan to cook the pie quickly, you need to sauté it first in a small amount of vegetable or butter.
Parsley, oregano, and basil go very well with fish, and pollock in particular. If you add them to the pie fresh or dried, it will turn out even tastier.
Fish must be chosen strictly without bones, otherwise the tea party with pie will be irrevocably spoiled.
To keep the cake for a long time, it must be placed in a clay dish and covered with a cloth.

Baking and serving

Preheat the oven to 200°C. Then place the baking sheet or pan with the pie in it on the middle shelf. This way the snack will bake evenly. After about five minutes, reduce the oven temperature to 190°C and in such conditions bake the pollock pie for 40-45 minutes until cooked.

The baked goods should be well browned. Be sure to let the finished pie cool slightly on the baking sheet or in the pan, covering it with a kitchen towel. This way the pollock in the appetizer will reach the desired state, and the crust will become soft. Only then can the homemade baked goods be rearranged if necessary. Before serving, cut the fish pie into pieces and garnish with fresh parsley.

Option 2: Quick recipe for pie with pollock and green onions

For this pollock pie, the recipe uses puff pastry. You can prepare and roll it out in advance, put it in the freezer, or simply buy it in a store, as many wise housewives do. The active cooking time will not take more than ten minutes, everything is really incredibly fast and simple.

Ingredients

dough packaging (0.4-0.5 kg);
0.5 kg pollock fillet;
1 bunch of onions;
0.5 bunch of dill;
20 ml soy sauce.

How to quickly prepare a pie with pollock

While the puff pastry is thawing on the table, finely chop the pollock, you can make strips or small cubes, season with soy sauce, stir, you can add a little ground pepper for spiciness.

We wash, chop the greens, add to the pollock, and mix the fish together.

Roll out two pieces of dough for the top and bottom of the pie. We immediately place one part on a baking sheet and distribute the filling.

On the second part, you must first cut several holes, since after forming the pie, this is not very convenient to do. Then we transfer the piece and hide the filling. Carefully glue the edges together, it is best to twist them.

And immediately put our creation in the oven. Bake for 35-40 minutes at 200 degrees. Puff pastry is not sweet, so there is no need to be afraid of burning it. If the crust browns too quickly, you can lower the temperature slightly.

The store has yeast and regular puff pastry; you can use any kind for the pie. The finished baked goods will vary. Pies made from yeast dough are taller and fluffier.

Pie with pollock and yeast rice

Another yeast pie with pollock, but this time the fish is combined with rice. Yes, this is the same recipe above again.

Here are the options for rice filling:

You can simply cook the rice and then place it on the dough, followed by fish, etc. 300-500 g of boiled rice will be just right.
You can boil the rice and then stew it with onions, carrots and tomato paste.
Boiled rice can be mixed with a couple of raw eggs, pepper and garlic. The filling will become denser as it bakes.

Now let's move on to the next recipes, which use a different dough.

Layered pie with pollock and potatoes (can also be served with rice or eggs)

This is a continuation of the previous recipe, just a couple of thoughts on how to diversify it with new ingredients.

If you want to cook with potatoes, then boil 300-400 g of potatoes, and then turn them into puree with a small piece of butter or 0.5 cups of milk.
You can also simply place raw potato slices under or above the pollock layer. It will turn out tasty and juicy!
If you want to cook with rice. Then add 300-400 g of boiled rice to the filling. It can be mixed with fried onions, seasoned with cream or mayonnaise.
You can also crumble a few boiled chicken eggs into the pollock filling.

Jellied pie with pollock

Wheat flour – 100 g.
Mayonnaise (or sour cream) – 140 g.
Kefir (or milk) – 140 ml.
Eggs – 3 pcs.
Salt - a pinch;
Baking powder – 0.5 teaspoon;

Pollock (raw fillet) – 400 g.
Onions – 1 pc.
Fresh herbs – 50 g.
A little oil for frying;
Salt and pepper to taste;

Since in this recipe the filling dough is prepared faster than the filling, we’ll start with it.

Thaw the fish, remove the bones if there are any left, and then cut into strips.

Peel the onions and cut into rings.

Pour a little oil into the frying pan, add the fish and onions there, fry for 10 minutes until the fish is half cooked.

Let's move on to the test. Finely chop the greens.

In a bowl, beat eggs with salt. Then add kefir, mayonnaise and herbs. Combine the flour with baking powder, and then mix in the egg-mayonnaise mixture.

Grease the baking dish with oil. Pour half of the dough into it. Place the fish with onions, and then pour in the remaining dough.

Preheat the oven to 180 degrees, place the pie in it and wait 30 minutes until the dough becomes dense and golden brown.

I also advise you to take a look at the capelin pie recipe.
Be sure to make yourself a tuna pie. Divine baked goods!
And subscribe to the contact page to stay updated on all new materials.

Fish pie is delicious! — Who is over fifty

Hello, dear site participants!

My daughters often entrust me with some time-consuming work that requires patience and a commitment to tinkering.

Recently, from a family trip to St. Petersburg, my youngest brought a box, a game or not, like lotto from the Russian Museum. There are a decent number of cards with fragments of paintings by Russian artists - landscapes on the theme “Seasons”.

The idea came to use them as educational material in a Montessori school, the brainchild of my daughter and her friend.

But... there were no inscriptions on the pictures, apparently, it was designed for erudition.

But the children, although developed beyond their years, are still in primary school.

Nobody cares about this, so I took it upon myself to identify the authors and the names of the paintings.

Some were easy, like this fragment from Polenov’s painting “Moscow Courtyard,” which is in the title.

Something was spinning in my head obsessively, it was very familiar, but sclerosis, however...

There, at my daughter’s, I only had my smartphone at my disposal - I don’t like using other people’s computers, especially since everyone there has their own laptop, which I definitely didn’t want to get into. Therefore, I photographed these fragments as best I could with my smartphone, and when I had time at home, I sat down at a desktop computer with a large monitor, which is very useful for my eyesight.

I knew that such a function existed. My grandson suggested that the most convenient and simplest way is in Yandex pictures. Without any downloads or browsing online through unknown resources.

So I'm sharing my experience.

If you go to Yandex Pictures, you will see a silhouette of a camera in the top line.

You should go there.

And then - Select a file or drag and drop it. You can insert the address of the picture... And in the best case, it will transfer you to what you need - it will offer many options with names. Don’t really believe it, if you need accuracy, go to some resource and clarify.

What difficulties...

On a Smartphone the photo looked something like this.

In this form, you may not be able to decide; you need to crop the photo.

How? You can use Scissors - this is a standard program found on computers. There is also something I used - Microsoft Office Picture Manager. This is a graphic editor, very simple and convenient.

I trimmed it, slightly turned it here and there, and it turned out what’s in the title.

And the real view of the picture is

Beauty, isn't it? Summer, silence, idyll...

Well, I shared, if you can call it that, wisdom.

Although, what kind of wisdom is this?

But it can be difficult for our brother if you are looking for it yourself.

Now many teachers are faced with this: they switched to online lessons, connected new applications, programs, which, as I understand, are also not so complicated, because... designed by the developers for a certain level of proficiency in computer and Internet resources among Russian teachers... And the level of proficiency is not even average... The average statistical teacher in Russia, for various reasons, masters new things poorly.

The reasons are different - from the lack of material opportunities and the primitive lack of signal locally (TV and the Internet have circulated a video of what difficulties pupils and students in Bashkiria overcome, traveling 20 km “to get a signal”) to the usual disinterest and lack of desire to develop and keep up with time.

The difficulties in mastering computers for older generation teachers are understandable; they are often the wealth of the school, preserving old methods, bringing to children the relationships of the Soviet school.

But it is very difficult for them - even the electronic journal that has become firmly established in everyday life is unusual and difficult for them. Now one teacher from the school where her daughter works, whom she sleeps and sees teaching Russian language and literature in her class, is mastering this new resource for everyone, because whether you want it or not, you have to teach lessons... Sometimes she calls with questions, but this It’s a completely different matter than when her daughter explained it to her from the very beginning (everyone is at home, she’s at the computer, and the daughter is at the stove). Now she can!

But this is an elderly man.

Very young people are already in the know. But the middle link... Did he need all this?

Unfortunately, many of the teachers are stagnant and uninterested.

And they teach children...

Fish pie with pollock and fried potatoes

This jellied pie holds its shape perfectly, does not fall apart, and is easily cut into portions. A delicious fish pie prepared according to this recipe can be taken to work for a snack or a picnic.

Cooking time: 1 hour
Number of servings: 6

From pink salmon

Filling from the presented product to obtain a delicious fish pie is one of the most accessible and budget-friendly options for preparing baked goods.

Preparation next.

What ingredients will you need?

To create the filler you will need:

sunflower/butter oil - 25–30 ml;
bulbs - 2–3 pcs.;
pink salmon fillet - 500 g;
pickled cucumbers - 150 g;
salt, spices - optional.

Step-by-step cooking process

Sequence of preparation steps:

First you need to separate the fish meat from the skin and bones, then cut the resulting fillet into portions. If liquid has formed in the bowl, it must be drained.
Now you have to finely chop the peeled onion, then sauté it in oil until translucent, so that parts of the vegetable remain as juicy as possible in the filling.
Cucumbers should be cut into cubes and kept in a colander to get rid of excess moisture.

All that remains is to combine all the prepared ingredients in the bowl, then mix the composition well.

How to fill a pie

To get delicious baked goods you need to roll out the layer.

Next, place the prepared filling on it, retreating from the edge of the sheet by approximately 2–3 cm. The placed products should be leveled, and then covered with the second part of the dough. It is recommended to pierce the top with a fork in several places.

Method for preparing fish pie with pollock and fried potatoes

Defrost the fish and cut the fillets coarsely. Grease the steamer grate with vegetable oil and steam for 15 minutes.

Cut the pollock and steam it

Cut the potatoes into large strips. Pour 2-3 tablespoons of refined oil into a well-heated frying pan with a thick bottom and add chopped potatoes.

Potatoes cut into large strips

Fry the potatoes for 15 minutes, add the onion cut into thin rings. Salt cooked or semi-cooked potatoes to taste. It is important that the potatoes are browned, if they are a little raw, it doesn’t matter, they will finish in the oven.

Fry potatoes, add onion and salt to taste

Salt the prepared pollock fillet and sprinkle with ground sweet paprika.

Salt the cooked pollock fillet and sprinkle with paprika.

Let's make the dough. Mix fresh chicken eggs with a whisk with sour cream, a pinch of salt and a tablespoon of olive oil. Then add wheat flour and baking powder. Knead the dough, if it turns out to be thick, add a little kefir or cold water.

Leave the finished dough for a few minutes, meanwhile heat the oven to 180 degrees.

Making the dough

Grease a non-stick pan with butter and sprinkle with wheat flour. A springform pan is not suitable for this recipe.

Pour half of the dough into the mold.

Place fried potatoes and onions on the dough.

Grease the mold with butter and sprinkle with wheat flour

Pour half of the dough into the mold

Place fried potatoes and onions on the dough

Spread the fish filling evenly over the potatoes. By the way, canned fish is also suitable for the recipe, preferably natural, without oil.

Pour the remaining dough over the fish and spread it over the entire surface with a fork so that the filling is completely “hidden” under the dough.

Sprinkle the top of the dough with cumin and sesame seeds and place on the middle shelf of a fully heated oven (180 degrees Celsius).

Distribute the fish filling evenly

Pour the remaining batter over the fish and spread it over the entire surface.

Sprinkle the dough with cumin and sesame seeds and place on the middle shelf of the heated oven.

Cook fish pie with pollock and fried potatoes for 40 minutes, immediately remove from the oven, cool in the pan, then put on a board and cut into portions.

Baking time depends on the size of the mold and the features of the plate. This recipe has a rectangular shape of 26x19 centimeters. The finished pie should be well browned and firm to the touch.

Pie with salmon bellies and rice

Salmon bellies, juicy and excessively fatty when eaten on their own, perform excellently in pie fillings. Particularly successful would be the combination of the component with dryish rice, which will absorb the savory juices and become even tastier and richer. Instead of onions, you can add green feathers.

Ingredients:

eggs – 2 pcs.;
flour – 600 g;
kefir – 250 ml;
sugar – 20 g;
butter – 50 g;
yeast – 20 g;
salmon belly – 700 g;
rice – 200 g;
onion – 250 g;
salt, pepper, spices.

Preparation

Mix warm kefir, yeast, sugar, butter and flour with salt into a dough and leave for 2 hours.
Roll out 2/3 of the dough on a baking sheet, distribute boiled rice, onions and salmon belly on top.
Place strips of dough on top.
Bake a pie with salmon and rice for 45 minutes at 180 degrees.