We make a pie with crucian carp, although any fish, both red and white, will do. It is better to take fish with less bone and more fat - the dough will be saturated with aromatic fish juice, and the pie will turn out to be more juicy.
We make a pie with crucian carp, although any fish, both red and white, will do. It is better to take fish with less bone and more fat - the dough will be saturated with aromatic fish juice, and the pie will turn out to be more juicy.
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