Baked Fish Pie in Yeast Dough

Incredibly tasty and stunningly beautiful — a real masterpiece! Fish in yeast dough is baked on a vegetable bed in the form of a closed pie. Its special shape will not make you guess about the main ingredient of the filling. Any fish fillet makes delicious baked goods!
cook time: 2h 30 min
Elijah Stroud
Baked Fish Pie in Yeast Dough

Nutrition Facts (per serving)

230
Calories
10g
Fat
19g
Carbs
9g
Protein

Ingredients (12 portions)

For dough:

Eggs 1 pc
Sugar 1.5 tbsp
Salt 0.5 tsp
Dry yeast 1 tsp
Milk 125 ml
Vegetable oil 35 g
Wheat flour 275 g

For filling:

Fish fillet 460 g
Carrot 1 pc
Onion 1 pc
bell pepper 1 pc
Vegetable oil 2 tbsp
Salt to taste
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to make red fish pie in yeast dough in the oven? Measure out the required ingredients for the dough. Dry yeast can be replaced with fresh yeast. How to do this correctly, read the article at the link at the end of the recipe. Warm the milk slightly. Take odorless vegetable oil.

Step 2

Step 2
To activate the yeast, combine the yeast in a small bowl, 1 tsp. sugar and about 50-60 ml of warm milk. Leave the mixture for 10-12 minutes until a fluffy “cap” appears.

Step 3

Step 3
In a large bowl, beat the egg with the remaining sugar and salt until smooth.

Step 4

Step 4
Pour in the remaining warm milk and stir.

Step 5

Step 5
Add yeast mixture, stir lightly.

Step 6

Step 6
Pour vegetable oil into the resulting mass and stir.

Step 7

Step 7
Sift about three-quarters of the flour into a bowl. The flour must be sifted so that it is enriched with oxygen. Thanks to this, the dough will rise easily and the baked goods will turn out fluffy. Do not pour out all the flour at once; you may need less. Excess flour will make the dough heavy. Stir the dough with a spoon. Read the article about the properties of flour at the link at the end of the recipe.

Step 8

Step 8
Add the remaining flour in small portions. Focus on the consistency of the dough. If during kneading the dough noticeably sticks to your hands, add a little more flour.

Step 9

Step 9
Knead a soft, almost non-stick dough. Cover the dough with a light towel and leave in a warm place to rise.

Step 10

Step 10
Prepare the filling. You can take fillets of any red or white fish. It will be tastier from fattier, non-dry ones, for example, trout, chum salmon, salmon, coho salmon. But this is optional. I have pre-cleaned trout fillet from skin and bones. How to properly fillet fish, read at the end of the recipe.

Step 11

Step 11
Wash the pre-peeled onion and cut into thin half rings or feathers. Peel the carrots, wash them, grate them on a coarse grater.

Step 12

Step 12
Bell pepper, wash, remove stems and seeds. Cut the pepper into strips.

Step 13

Step 13
In a frying pan with vegetable oil, fry the onion until half cooked.

Step 14

Step 14
Add carrots to onions. Stir-fry vegetables over medium heat until medium soft. Add bell pepper to the pan and stir. Simmer the vegetables for another 2-3 minutes and remove from heat. Cool the filling.

Step 15

Step 15
The dough has more than doubled in volume and is ready for cutting. My dough came out in 1 hour 10 minutes.

Step 16

Step 16
Gently knead the dough and place it on a table dusted with flour. Roll out the dough into an oval layer.

Step 17

Step 17
Place fried vegetables lengthwise in the middle of the dough.

Step 18

Step 18
Salt the fish fillet on both sides and sprinkle with spices if desired. Place the fillet on the vegetable layer. I slightly adjusted the size of the fillet to the size of the dough.

Step 19

Step 19
Shape the pie into the shape of a fish. Cut the side parts of the dough layer into oblique strips, without capturing the top and bottom parts.

Step 20

Step 20
Fold the top parts of the dough towards each other, forming the head of the fish.

Step 21

Step 21
Wrap the side strips alternately overlapping the filling. The strips should cover the filling.

Step 22

Step 22
Form a tail from the bottom of the dough in any convenient way.

Step 23

Step 23
Cover the formed cake with a light towel and leave to proof for 15-20 minutes. Turn the oven to 180 degrees so that it has time to heat up. Before baking, brush the pie with yolk mixed with milk. You can make an eye for a fish, for example, from an olive ring.

Step 24

Step 24
Bake the fish in yeast dough in an oven preheated to 180 C for about 30-35 minutes until golden brown. Adjust the cooking time and mode based on the operating characteristics of your oven. Read a useful article on this topic at the link at the end of the recipe. If the top of the pie is browned early, cover it with foil and bake the pie until done.

Step 25

Step 25
Cool the fish in the yeast dough a little and serve, cutting into pieces. Bon appetit!

Additional rubrics

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