Aromatic fish pie made from chopped fish fillet with dill
Portions: 8 persons | Preparation: 50 minutes
In this recipe, the pie is not simply prepared with fish filling. Instead, the fish fillet is first finely chopped and mixed with onions, salt and pepper. Small balls are formed from this mixture, which are lightly pressed into the viscous dough. The unusual thing about this recipe is that fresh dill is added to the dough, which gives the pie a special freshness.
Please review recipe:
Ø 5 out of 5 stars ( 12 votes )
- 2 eggs
- Salt, to taste
- 250 g sour cream
- ¹⁄₂ bunch of dill
- 150 g flour
- 1 tsp baking powder
- 230-250 g fish fillet, chopped
- 1 onion
- Black pepper, to taste
- 1 tsp vegetable oil
- 100g grated cheese
- kitchen scale
- cutting board
- baking dish
Prepare the dough
- In a bowl, whisk the eggs well with ½ teaspoon of salt.
- Rinse the dill, shake dry and chop finely.
- Set aside some dill for the filling.
- Place the sour cream and dill in the bowl with the eggs and mix well.
- Sieve the flour, mix with the baking powder.
- Add to the egg and sour cream mixture.
- Mix everything together to form an even, viscous dough.
Prepare the filling
- Peel the onion and chop finely.
- Mix the chopped fish fillet with the onions, remaining dill, salt and pepper.
- Mix well to obtain an even filling.
- Form the fish filling into balls approx. 3-4 cm in diameter.
- Preheat the oven to 180°C.
- Grease a baking tin with a little oil.
- Put the batter in the tin.
- Spread the fishballs on top and press in lightly.
- Bake the pie with the fishball filling for approx. 35-40 minutes until crispy.
- In approx. 10 -Sprinkle with grated cheese 15 minutes before the end of baking.
- The pie from d Remove from the oven.
- Let cool well and cut into pieces.
- Decorate with fresh dill and serve.
This pie is best served chilled. The longer the pie sits, the more intense the aromas of fresh dill unfold.