Cake Recipe with Fish from My Grandma

Any gourmand gets true taste of home baking. Strictly speaking, in this case, you can call a real gourmet anyone who has ever tried grandmothers or mother's wonderful pies - they are cooked with great love, and not just with the diligence to follow the recipe in everything. Moreover, our house craftsmen and recipes did not read anything special, as they lived in a village where colorful culinary publications are not sold, but they never heard about the Internet ...

But for the rest of my life I remembered those wonderful days when my grandmother, the beloved Motya's woman, first put in a warm place near the stove a miraculously smelling cherry, wrapped a korchag with a blanket, and the next day, after properly drinking a huge Russian stove, With pieces of dough laid out in a special way. A few hours later, the woman Motya called me, affectionately saying: "Little Adelka, hurry hurriedly shanezhki eat, yes cheesecake, and other post-regrets." Oh, and wonderful Ural meadows of my happy childhood! How did I like to stay in a small village when my parents brought me here for a few months out of stiff Germany!

But especially I remember the wonderful grandmother's pies with fish. In the Urals, there are many lakes that abounded at that time with fish, I do not know how now, but then in our lake there were caught cunning robbers of pike, and mirror carp, and careful roach, perch, ruff and other small things. And in the brooks one could observe the small spitfish, which my grandfather called spits ...

The recipe for a pie with fish, which the grandmother baked, I remember perfectly. However, I do not remember how Motya's woman closed the dough in a sour, I remember only that she cooked hops in the summer and somehow made homemade yeast, which gave her "post-litter" a unique taste and aroma, and bread did not stale for a week. Now they do not do this ...

Oh well. Here is the very recipe for a fish pie, which I have adopted and have been using for many years to make luxurious fish pies. Preparation of a pie with fish begins with a dough. Any hostess knows how to make a dough, but that's the whole point, that now the dough is put in a pan or other utensils made of modern materials. So I give young housewives free advice. Find somewhere in a remote village a clay pot of sufficient size or a small korchag - you do not need to bake many loaves, shanegs or pies at once. Bring home and shut the dough for pies or other home concoction only in this bowl. This dough will be alive. Pots from the souvenir shop can hardly come up - they are not real.

If there is no time for the test, you can buy ready-made yeast in the store, this is also suitable - we buy in the store dumplings with meat content of 25% or ice cream made without milk. Of course you do not have a Russian stove, but cooking a pie with a fish can also be arranged with an ordinary oven, it is only necessary that the heat in it be uniform.

So, the promised recipe for a pie with fish. We take a baking tray of sufficient size, we will grease it sufficiently abundantly with unrefined sunflower oil, on the table we will roll out a rectangular layer of dough about 1.5 centimeters thick and lay it on a baking tray, filling all corners. On top, lay out a layer of potatoes cut into strips. While everything is exactly the same as for a conventional potato pie. But here's how to cook a pie with fish.

The most interesting. Here options are possible - it all depends on the type of fish that we take for the pie. We will now bake a halibut pie. We spread on top of a layer of potato the cut plastics (about centimeter in thickness) fillets of halibut, alternating them with thin plastics of a good butter. If you could not get real oil, you can use the fact that under the name of butter you can buy 30 rubles a pack in the store, but it will not be so good. On top, you can pour a layer of chopped green onions from your own dacha and add the seasoning for the fish. Close the pie from the top with a "lid" of dough, tear the edges and put the baking tray with the cake in a well-heated oven.

Important! The temperature in the oven should not be above 120 degrees and remain unchanged for the entire cooking time of the cake. The heat should be uniform.

Now it remains only to be patient - the pie will languish for several hours. Do not open the oven. Readiness is absolutely unmistakably determined by the amazing and powerful fragrance that will fill the whole house. After that, with the help of a winglet (!), Smear the cake with the melted butter and heat it for another twenty minutes in a cooling oven.

This is the grandmother's recipe for a pie with fish. Of course, there are a lot of recipes, and many know how to cook a pie with fish, perhaps my grandmother's recipe is not original, but still ...