Aromatic fish pie made from chopped fish fillet with dill
Ingredients
Dough
- 2 eggs
- Salt, to taste
- 250 g sour cream
- ¹⁄₂ bunch of dill
- 150 g flour
- 1 tsp baking powder
Filling
- 230-250 g fish fillet, chopped
- 1 onion
- Black pepper, to taste
- 1 tsp vegetable oil
- 100g grated cheese
Utensils
- kitchen scale
- teaspoon
- strainer
- bowl
- whisk
- cutting board
- knife
- baking dish
Instructions
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.
