Best 2 Russian Fish Pie Recipes

Embark on a culinary journey to the heart of Russian cuisine with our delectable Russian fish pie recipes. These pies, known as "pirozhki" or "rybniki," are a symphony of flavors and textures, featuring flaky, golden crusts enveloping tender fish fillings. Ranging from classic to contemporary variations, our collection caters to every palate. Dive into the traditional splendor of "Kulebyaka," a majestic pie boasting layers of fish, rice, mushrooms, and eggs. Experience the simplicity yet elegance of "Open Fish Pie," where flaky pastry embraces a succulent fish filling, topped with a golden crust. For a taste of the sea in every bite, try our "Salmon and Spinach Pie," where flaky pastry meets tender salmon and vibrant spinach. Vegetarians and seafood enthusiasts alike will delight in the "Vegetable and Fish Pie," a harmonious blend of vegetables and fish, encased in a flaky crust. Indulge in culinary bliss as you explore our diverse selection of Russian fish pie recipes, each offering a unique symphony of flavors and textures.

Here are our top 2 tried and tested recipes!

RUSSIAN SALMON PIE

Russian Salmon Pie image

The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche - all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table. Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.

Provided by Ligaya Mishan

Categories dinner, lunch, pies and tarts, main course

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 red onion, diced
1/2 pound mushrooms, cleaned and sliced
1/2 head green cabbage, cored and shredded
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 tablespoon extra-virgin olive oil
1 1-pound skinless salmon fillet (preferably Alaskan)
2 sheets homemade or store-bought puff pastry
2 cups cooked short grain brown rice
2 eggs, one hard-boiled, the other beaten
1/2 cup shredded sharp Cheddar
1/2 cup fine bread crumbs
2 tablespoons minced fresh parsley
1/4 cup heavy cream

Steps:

Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams

RUSSIAN FISH PIE

Russian Fish Pie image

Make and share this Russian Fish Pie recipe from Food.com.

Provided by Chef Regina V. Smith

Categories White Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked rice
2 cups flaked cooked haddock or 2 cups other firm white fish
2 hard-boiled eggs, chopped
1 large sweet onion, sliced
1/2 cup unsalted butter, plus 1 tbsp
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon salt
1 1/2 cups fresh white breadcrumbs

Steps:

Spread 1 cup of the rice over the bottom of a buttered 2 1/2 quart ovenproof casserole. Top the rice with 1 cup of the flaked fish. Top fish with one of the chopped eggs.
In a skillet, cook the onions in 2 tablespoons butter over a moderate heat until they are soft.
Arranged 1/2 of the cooked onion in a layer in the casserole. Season with salt and pepper.
Add in the remaining layers; rice, haddock, chopped egg, onion and season again with salt and pepper.
In a sauce pan melt the 4 tablespoons of butter over moderately low heat. Add the flour and cook the roux, whisking, for about 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, in a stream, and simmer the mixture, stirring, for 3 minutes. Stir in the nutmeg and the 1/2 teaspoons salt.
Pour the sauce over the fish mixture, making holes with a knife to let it seep down into all of the layers.
In a small bowl, combine the breadcrumbs and the remaining 3 tablespoons butter, melted and mix together.
Sprinkle the bread crumbs over the fish mixture.
Bake the pie in a preheated 350 F oven for 40 to 45 minutes, or until the crumbs are golden and the pie is bubbling.

Nutrition Facts : Calories 349.2, Fat 20.7, SaturatedFat 12.3, Cholesterol 122.7, Sodium 333.9, Carbohydrate 32.9, Fiber 0.9, Sugar 1.8, Protein 7.9

Tips and Conclusion

Tips:

Use fresh, high-quality fish. This will make a big difference in the flavor of your pie.
Don't overcook the fish. It should be cooked through, but still moist and flaky.
Use a variety of vegetables in your pie. This will add flavor and texture.
Don't be afraid to experiment with different spices and herbs.
Serve the pie hot with a side of sour cream or tartar sauce.

Conclusion:

Russian fish pie is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover fish. With its flaky fish, creamy sauce, and crispy crust, this pie is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give Russian fish pie a try.