Actress Svetlana Permyakova Shares Quick Fish Pie Recipe
Svetlana Permyakova still remembers how to make the quick fish pie from her student days.
Every week we share original recipes with our readers — sometimes from the gastronomic festival of the Komi-Permyak Okrug, sometimes from the culinary olympiad. This time, we decided to publish a recipe from a star — film actress and our fellow countrywoman Svetlana Permyakova. The dish is interesting because it cooks quickly and is uncomplicated.
Svetlana talked about the pie during one of her interviews with our journalist. She prepared it with her friends in her student years in the dormitory.
«This is a quick pie, and such dishes are also called »when a guest is at the door,«» the actress clarified.
For the pie, you«ll need a cup of flour, one egg, a cup of sour cream (can be replaced with kefir), a pinch of salt and sugar, half a teaspoon of baking soda. For the filling — a can of fish preserves (preferably saury), an onion, ground pepper, bay leaf, spices to taste. The filling can be varied — add potatoes and herbs, or tomatoes, ham, cheese, and really anything you can think of.
Preheat the oven to 190 degrees Celsius (374°F). Mix the ingredients for the dough; it should be semi-liquid. You can add more flour — by eye — and make it denser, but not too much — to the consistency of thick village sour cream.
Mixing the egg, sour cream, flour, salt, sugar, and baking soda in a bowl.
Spread the dough on a small frying pan greased with sunflower oil, and on top — crushed pieces of fish preserves and thinly sliced onion rings. You can sprinkle with ground pepper (a little, to taste) and place a small piece of bay leaf in the center. A regular bay leaf would be too big for the pie and overpower the taste, so a small piece is enough.
Smooth out the filling and place the second half of the dough on top. You can lightly sprinkle with spices or dried herbs.
Covering the filling with dough and sprinkling with herbs or spices as desired.
Place the pie in the oven for 30–40 minutes at 190 degrees Celsius (374°F). If the oven has a top broiler for grilling, you can turn it on 5–7 minutes before the end of cooking to give the crust a golden color.
The quick fish pie is aromatic and features a golden crust.
If you need a pie for a larger pan, you can proportionally increase the amount of ingredients.
Recently, we told how to make cream of pumpkin soup with pearl barley and mushroom-filled dumplings. The recipe was shared by St. Petersburg chef Ilya Lazerson.
