Best 3 Russian Fish Pie Recipes

Russian fish pie, a delectable dish that has captured the hearts of food enthusiasts, is a true embodiment of culinary artistry. With its origins deeply rooted in the traditions of Russian cuisine, this savory creation has stood the test of time, tantalizing taste buds with its symphony of flavors and textures. Whether served as a hearty main course or as a delightful addition to a celebratory feast, Russian fish pie is a culinary treasure that deserves a place in every foodie's repertoire.

Here are our top 3 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

TRADITIONAL BRITISH FISH PIE

Traditional British Fish Pie image

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Provided by Al G

Categories World Cuisine Recipes European UK and Ireland English

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g

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:

Use high-quality ingredients: Fresh, high-quality fish and vegetables will make a big difference in the taste of your pie.
Don't overcook the fish: Fish is delicate and can easily be overcooked. Cook it until it is just opaque in the center.
Use a good quality puff pastry: The puff pastry is an important part of the pie, so make sure you use a good quality one.
Chill the pie before baking: This will help the pastry to rise and create a flaky crust.
Egg wash the pie before baking: This will give the pie a golden brown crust.
Serve the pie warm: Fish pie is best served warm, so eat it as soon as it comes out of the oven.

Conclusion:

Russian fish pie is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its flaky crust, tender fish, and creamy sauce, this pie is sure to be a hit with your family and friends.