This is not hard recipe to do, but pretty nice one. My mom used to cook it all the time when we were kids: it can be served right away while it is still warm, or later warmed up or cold.
You can use any fish for this recipe (excluding the one with tons of bones), but red and fatty kind will work the best here. I used salmon.
Recipe for portion of unsweetened yeast dough I used can be found here.
Bay leaves here are optional, I like to use them, but they need to be removed before eating, so if you don’t want to do that, just skip them altogether.
- 1lb-1.5lb salmon fillets or another fish to your taste
- 2 onions
- Portion of unsweetened yeast dough
- Few bay leaves (optional)
- Tablespoon of butter
- Ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Warm up skillet with a bit of oil, peel and slice onions into quarter circles, add them to the skillet, and fry until soft and fully cooked, stir from time to time. Once ready set it aside to cool down:
- Remove skin from fish (and if it has bones, remove them too) and slice fish in pieces:
- Warm up oven to 360F. Knead dough with few strokes, then divide it into 2 equal pieces:
- Roll both of dough pieces into the same size sheets:
- Arrange one of dough sheet on piece of parchment paper on baking sheet:
- Arrange half of fried onions over it, leave sides free:
- Put all fish on top (this step will do nothing different than the next one, but I really had to have it because photo looks great):
- Even the fish layer up:
- Salt and season fish with ground black pepper and add bay leaves (if you choose to do so, you will need to remove them before eating the pie):
- Cover with remaining onions in a layer:
- And cover second sheet of dough:
- Seal edges, pierce top sheet of dough in few places with fork or toothpick and put pie to the oven for about 50 mins:
- Once ready, take sheet out of oven, and smear pie with butter, cover pie few kitchen towels and set it aside for about 20 mins:
- Then pie is ready:
- Slice it up and serve: