Home » Diseases » How to make capelin pie according to a step-by-step recipe with photos. Pie with capelin Pie with capelin simple recipe

How to make capelin pie according to a step-by-step recipe with photos. Pie with capelin Pie with capelin simple recipe

For this recipe you will need fresh frozen capelin. This capelin and onion pie serves 6 delicious and extremely filling servings.

Capelin pie is a very satisfying and nutritious dish, but everyone knows that fish is tasty and healthy only when it is fresh.

Learn to distinguish capelin and choose fresh one, and then preparing a delicious pie with capelin and onions will not be difficult for you.

is a small fish that reaches a maximum length of 25 centimeters and a weight of 60 grams. It lives in the waters of the Atlantic, Pacific and Arctic oceans at a maximum depth of 300 meters.

Due to its shallow habitat, it is very easy to catch, and its low cost depends on this.

Capelin belongs to the Salmon family.

She has white dietary meat, which can be eaten by people on a diet in unlimited quantities, and in almost any form.

This fish is a must in the diet of people who are faced with a problem with the cardiovascular system, since vitamin B and omega 3, that is, fish oil, support and strengthen the functioning of the heart.

On store shelves, this industrial fish can be found in smoked and fresh-frozen forms.

Pie ingredients

So, what will we buy from the store to prepare our dish?

For the test:

1 tsp yeast;
3 tsp sugar;
600 grams of flour;
200 ml water;
4 tbsp sunflower oil;
1 tsp salt.

For the filling:

600 grams of capelin;
2 onions;
salt, pepper (to taste).

Cooking method

Mix: yeast, sugar, flour, water, sunflower oil and salt. The dough should be elastic and soft. After kneading, put it to rise in a warm place.
Clean the capelin from the entrails and head. Clean the meat well from unnecessary parts.
Cut the onion into rings or half rings, depending on what you like.
Preheat the oven to 180C, since at higher temperatures the dough may burn and not bake inside.
Grease a baking sheet with butter and place the first layer of dough on it. Then put fish (already salted and peppered) and onion on top of the dough, cover with a second layer of dough. Brush the pie with egg yolk and make a hole in the middle of the pie. It is needed for the fish to cook well. Be sure to check that the edges are sealed well, otherwise the cake will simply fall apart.
Place in the middle of the oven to bake for about an hour.

You will get a delicious pie with capelin (you saw the recipe with the photo above), which is suitable for both a family dinner and a holiday table. A detailed description will reveal the cooking process down to the smallest detail.

Capelin pie is a tasty, appetizing and satisfying dish, the preparation of which will not require serious financial or time expenditure from you. Such baking was especially relevant in the post-Soviet space during crises.

And even now some housewives prefer to cook such simple dishes "in a hurry". It can be made from puff pastry or yeast dough, as well as in the “aspic” version.

The filling can also be varied with any components at your own discretion. For example, “dilute” it with potatoes, rice or vegetables.

As a result, you will definitely end up with a tasty and satisfying dish that is guaranteed to please all family members.

The pie recipe is extremely simple, and you can prepare it quite quickly. The whole technology will take you no more than an hour. The main thing is to cut the fish if it is not like that in the first place.

Be sure to prepare high-quality ingredients, and remember that one spoiled product can change the taste of the finished pie beyond recognition for the worse.

If you are preparing a pie with capelin and rice, you need to take round polished grains, the same ones that boil well for porridge. You should not use wild rice or any other type of crop for cooking, which will remain dense and dry after cooking.

So, what interesting recipes for capelin pie are there?

Pie with yeast dough

Yeast dough is considered one of the best for making this kind of pies. With it, the finished baked goods are softer, more aromatic and tender, which is very important for any fish pie. Among other things, yeast dough is one of the most satisfying, and therefore if you serve such a pie for breakfast for the whole family, you can be sure that your household will be full for a long time after leaving home.

You can use any yeast dough recipe that you have personally tested, or even buy ready-made “raw materials” in the store. If you are not yet familiar with the technology for preparing such a dough, we will be happy to tell you how to make it correctly. By following our instructions, you will get quite a lot of dough - about a quarter more than you will need for the pie itself. You can freeze the leftovers and use them later to make delicious butter pies with any fillings.

So, to prepare yeast dough, follow these step-by-step instructions:

Pour one and a half glasses of milk and one and a half glasses of water into a bowl. Liquids should be warm enough, but not too hot. You can use only milk or only water in the combined quantity (that is, three glasses);
Pour a heaping tablespoon of dry baker's yeast into the resulting solution;
Beat two large chicken eggs into the mixture;
Add two teaspoons of salt (without a slide) and two tablespoons of white refined sugar (do not think that the dough will be sweet - sugar appears here only as a flavor enhancer, so the finished raw material can be used for absolutely any baking);
Start gradually adding flour, preferably selected, premium flour. This dough only uses wheat flour and no substitutes will work. You may need up to one kilogram of flour. Pour it in slowly, constantly stirring the mixture so that the mass is sufficiently dense. It shouldn’t stick to your hands too much, but it shouldn’t be particularly cool either. Try to find a middle ground;
Now you need to cover the container with the dough with a towel and place it in a warm place;
When it first rises, settle it and remove the cloth;
Place the dough in a warm place again and let it rise a second time. When this happens, remove the mixture from the pan or bowl and begin to knead it vigorously. If necessary, you can add flour.

This dough will harmonize perfectly with the fish filling. And if you add rice or other “sticky” ingredients to it, it will turn out even tastier!

Let's start preparing the pie itself:

Carefully cut the capelin - rinse, remove the heads and tails, eliminate the entrails (pay attention to the black films present in the bellies of the fish - they also need to be removed so that they do not give the finished dish its characteristic bitterness). The caviar can be left (even preferably). One kilogram of fresh frozen fish will be enough;
Chop 4-5 medium-sized onions with a sharp large knife and sauté in vegetable oil. Make sure that the onion does not burn - it will be ready when it becomes translucent (it is not necessary to fry it until golden);
Take a baking dish or baking sheet, preferably with high sides. Roll out the dough, focusing on its shape and size. Cover a baking sheet with parchment paper and grease its surface with vegetable oil (you can use melted butter, this will give the pie a golden brown crust). Place the dough on a baking sheet;
Place capelin in a dense layer on the surface of the bottom layer. Let the oven preheat;
Salt the layer with fish, pepper it and place a “coat” of sautéed onions on it;
Pepper and salt the layer again, if desired, place a few bay leaves on it;
From the rest of the dough, roll out the top layer to cover the filling on top. Be sure to seal the edges of the pie and poke holes in it using a fork. If desired, decorate the top layer of baking with dough hearts or flowers;
Beat another egg and brush the surface of the pie with it to make it nice and shiny;
Place your pie in the oven and bake at low temperature for at least an hour. During this time, the fish bones will be well baked and will not be felt in the finished dish. 10 minutes before it’s ready, you can turn up the heat a little.

This recipe is quite simple, and the dish prepared according to it turns out nourishing and flavorful.

Jellied pie

Preparing a jellied pie with capelin is even simpler and more practical. Such dishes are called "guest on the doorstep", since they can be dealt with quickly when uninvited visitors arrive.

You will need:

Fresh frozen capelin (pre-defrost) – 500 grams;
Onion - one large head;
Potatoes - three medium tubers;
Flour - two glasses;
Milk - one glass;
Mayonnaise – 250 grams;
Chicken eggs - three pieces;
Soda - on the tip of the knife;
Salt, sugar and pepper.

Instructions for preparing capelin and potato pie in the oven:

Cut the capelin according to the usual principle, removing the heads, tails and entrails;
Cut the onion into half rings and the potatoes into very thin slices;
Salt and pepper all “filling” components to taste (you can season the mixture with special seasonings for potatoes or seafood);
On a greased baking sheet, place first the potatoes, then the fish, and then the onions;
Just before putting the pie in the oven, prepare the dough. To do this, mix milk, flour, mayonnaise and eggs, add half a tablespoon of salt and sugar, mix all ingredients thoroughly;
Pour the resulting dough evenly over the filling laid out on the baking sheet, shake the dish a little so that it covers all the fish and potatoes;
Place in the oven (preheated) for about 40 minutes. Keep an eye on the pie yourself - when it is browned well enough, you can take it out and serve it.

This recipe will definitely help you out at the right moment, when you simply don’t have time for the labor-intensive preparation of analogues.

If you want to practice a delicious recipe for capelin pie, then first you should familiarize yourself with the technology of its preparation.

Lazy pie with capelin

This recipe is a little similar to the previous one, but the taste of the dough and the method of serving will be slightly different.

You will need:

Capelin – 0.8 kg.,
Potatoes – 4-5 pcs.,
Large onion,
Eggs – 4 pcs.,
Flour – 4 tbsp. spoons,
Baking powder – 1 teaspoon,
Sour cream – 2 tbsp. spoons.
Dill - standard bunch, salt and spices.

Cut out the capelin fillet. The fillet is very tender and does not crunch on the teeth. Grease a baking dish with oil, add onion, cut into half rings, potato slices (you can grate them), then capelin. Fill everything with dough. We prepare the dough from beaten eggs, salt, sour cream, dill, baking powder and flour.

The pie will be prepared in 25 minutes in an oven preheated to 170 degrees. Since the filling is at the very bottom, choose a beautiful baking dish, because this is where you will serve the pie on the table.

By the way, the recipe can be called bachelor, since the fish can only be cleaned without removing the bones. Then the pie will turn out more colorful: the capelin bodies will be clearly visible from above. You can treat your friends to this dish, or just organize a quick dinner for yourself, because the finished pie doesn’t even need to be taken out of the mold.

Capelin in fresh rye dough

If you are short on time or simply don’t want to bother with the dough, it is recommended to knead it in a simpler way from water (1 cup), rye flour (2 cups) and a small amount of salt. Roll out the resulting mass on a baking sheet into a large layer. We lay all the layers on it, as in the previous case, and pinch it on top.

Place the pie in the oven, preheated to 210 C. Check readiness by shaking: the fish will “move” in the finished pie.

For the older generation, capelin pie serves as a reminder of the difficult 90s, when food shortages and lack of money led to the emergence of very interesting and tasty recipes and what was at hand. Capelin was widely available and cheap, and simple cooking methods became a real treasure for feeding not only the family during a regular dinner, but also guests at a holiday. Today you can try it, which will rightfully deserve a worthy place in the list of your signature dishes.

But there are many other interesting recipes with this fish. I made a pie with capelin as an experiment and the result, I must say, impressed me very much. The taste of capelin in the pie turned out to be very similar to the taste of sprats, only in sprats, let’s be honest, there is little left useful for our body, unlike the fresh fish that we put there. The only drawback of this pie is that you need to clean the capelin, but everything else is not at all difficult.

Capelin pie recipe with photos.

Ingredients:

Fresh or frozen capelin 700 grams

Onions 2-3 heads

Butter, spread or margarine 200 grams

Sour cream 3 tablespoons

Flour 2.5-3 cups

Salt, spices for fish if desired, 1 yolk.

Cooking method

First of all, of course, you need to thoroughly wash the capelin and clean it, remove the head, tail and ridge, rinse, let the liquid drain, and add a little salt.

Cut the onion into half rings and fry a little in vegetable oil.

Pour flour into a bowl and add slightly softened margarine or butter to it, chop it with a knife so that it combines well with the flour.

Now add sour cream, a little salt and knead the dough, the dough should not be too stiff. Cover it with a napkin and put it in the refrigerator for 20 minutes.

Grease a baking sheet with margarine and sprinkle with a little flour. Divide the dough into two parts, one of which is slightly larger.

Roll out a larger piece of dough, place it on a baking sheet and place the capelin on it.

Place the onion on top of the capelin and add some spices for the fish.

We also roll out the second layer of dough and cover our pie on top, pinch the edges, and make punctures on top with a fork so that excess moisture comes out and our pie does not swell.

Lubricate the top with yolk and put it in the oven at 180 degrees for approximately 30-40 minutes, monitor the readiness, you can try piercing it with a toothpick or a match to make sure that the dough is ready. Remove the hot pie from the oven and cover with a cotton napkin for about fifteen minutes, and now you can cut and serve. This pie is delicious both hot and cold. Bon appetit! By the way, if you have capelin, but don’t want to bother with the pie, just prepare it -

SIGNATURE FISH PIE.

SIGNATURE FISH PIE

Recipe from Dayan V: The recipe for this pie is in my favorites. Moreover, I tried to do it with different fish, but with capelin it still turns out tastiest)))
I absolutely love capelin!!! And now I buy it quite often.

And now the actual pie itself...

For the filling we need:
Fresh frozen capelin - 1 kg (plump and large)
Onion - 3-4 heads
Butter - just a little bit
Salt, ground pepper, bay leaf...

My favorite dough is Quick Yeast. I wrote how to do it in this post..

Preparation:
1. The most tedious thing is to clean the capelin.)) We need carcass fillets. I usually do this in advance.
In the morning I defrost the fish, clean it, and make a pie for dinner. It's not particularly difficult to clean. Like sprat or anchovy. The ridges are easy to reach.
This is what we end up with:

2. Onion mode with very small rings. I cut it on a grater.

3. Pour boiling water over the chopped onion, wait a little and drain. It becomes softer and the bitterness goes away.
4. Salt and pepper the capelin to taste and mix.
5. Grease the mold with sides with oil. Roll out the dough and place in the mold.
6. Lay the onion on the dough in layers, put a few pieces of butter on the onion, place the fish, the remaining onion on the capelin, a little more butter.

7. I put one bay leaf on top of the filling... I find it more flavorful. But this is optional.
8. Cover with the second circle of dough. We carefully pinch the edges and hide them under the walls.

9. Decorate...))) Grease with egg and place in the oven. I bake at 180 about 30 minutes. I can’t say more precisely, I do it in different forms and therefore it bakes differently.

10. Ta-dam!!! Take it out, cover it with a towel, let it stand for 5-10 minutes...

At this time we drive away the neighbors who have come running to the smell from the front door!!)))) And he - mmmm what!!!
11. We call the family, cut it, eat it and remember the kind Aunt Natasha with a kind word))) Aunt Natasha is me!!!