Fish Pie
Automatically translated from Romanian. See the Romanian original
Crispy pies filled with mackerel, trout, and perch fillets, with sautéed onions and carrots, parsley, dill, and parmesan, baked in fluffy pastry.
Ingredients
Method
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Bring the fish to a boil in water with salt, bay leaves, and peppercorns for 3-4 minutes, then drain and flake it (not too finely), setting it aside.
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Separately, sauté the finely chopped onion and grated carrot in a little olive oil, a pinch of salt, and 3-4 tablespoons of water (optionally with basil and thyme).
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Turn off the heat and add the fish, finely chopped parsley and dill, plus the parmesan; mix by hand so as not to break the fish up too much.
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After the mixture has cooled down slightly, add 3 egg yolks mixed with salt and pepper, then combine everything thoroughly.
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Roll out the pastry sheet and fill half of the surface with the mixture.
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Cover with the other half of the sheet and cut the small pies.
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Brush the tops of the pies with an egg beaten with a little salt and sprinkle with white sesame seeds or other seeds to taste.
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Bake for 15 minutes at 180 degrees (top and bottom heat).
The story behind this recipe
I am in love with a certain place in the Danube Delta, a place where time stands still and lets your thoughts settle beautifully, where the only "noise" is the wind rustling the leaves or a rooster crowing. Not only is the atmosphere of the guesthouse magical, but the food you can serve in that place is a dream. I was lucky enough to end up here 4 years ago, and had the honor of tasting the dishes by Mrs. Livia S., which I absoooooolutely love. I asked her to tell me how she makes the fish pie, of which I usually eat 3 pieces (🙈), and I tried to reproduce the recipe following the instructions I received. I made 25 pies, but I will divide the ingredients by 3 to make it easier for you: 500g mackerel fillet, 500g trout fillet, 400-500g perch fillet, 2 large white onions, 2 medium carrots, 1 package of Linco fluffy pastry, seasonings, olive oil, 4 eggs, 1 tablespoon of parmesan, parsley and dill to taste. I brought the fish to a boil in water with salt, bay leaves, and peppercorns. After boiling for 3-4 minutes, drain the water, flake it (but not too finely), and set aside. Separately, sauté the finely chopped onion and grated carrot in a little olive oil, a pinch of salt, and 3-4 tablespoons of water. I seasoned it with basil and thyme, but that is strictly optional. Once the vegetables are sautéed, turn off the heat and add the fish, finely chopped parsley and dill, and the parmesan. Mix by hand so it doesn't crumble too much. When it has cooled down slightly, add 3 egg yolks mixed with salt and pepper. Homogenize everything and set aside. Take the pastry sheet and roll it out as shown in the picture below, then fill half of the dough surface. Cover, cut, and proceed as in the picture. Brush the top of the pies with an egg beaten with a little salt and sprinkle with white sesame seeds, or other seeds to taste. I left them in the oven for 15 minutes at 180 degrees (top and bottom heat). Enjoy your meal 🤗!
