Pie with three kinds of fish

Grandmother was a very hospitable hostess, she fed everyone she loved for slaughter. She was born in the village of Drezgalovo, Lipetsk region, married her grandfather as a very young girl, practically not being familiar with him, their parents agreed to marry their children. And she lived with him to a ripe old age in harmony. After the war, they ended up in Kaliningrad, gave birth to two sons. She worked in the personnel department at the design institute, did not make a career, but she was a great hostess, she was neat, she didn’t sit for a second, “was spinning around the house,” she didn’t get up at dawn. I pampered my granddaughters, I was comfortable and calm with her. The best way to please dad is to bake grandma's recipe for fish pie.

Ingredients

• 1 kg yeast dough
• 400 g pike perch fillet
• 400 g cod fillet
• 400 g fillet of catfish or halibut
• 500 g onions
• 2/3 cup medium grain rice
• ghee or vegetable oil
• salt, freshly ground black pepper
• egg yolk

Directions

1. Preheat oven to 180 ° C. Prepare a baking sheet or large baking pan. Boil water in a large saucepan, season with salt, add rice and cook until half cooked, 15 minutes. Place the rice in a sieve, then spread it thinly on a towel to absorb all the moisture.
2. Peel the onion, chop finely and fry in oil over medium heat until golden brown, about 15 minutes. Then fold over a sieve to allow the glass to excess oil. Combine onion and rice in a bowl.
3. Cut all three types of fish into oblong finger-thick slices. Place in a colander for 30 minutes to drain excess liquid.
4. Divide the dough by 2/3 and 1/3. Roll out most and place on a baking sheet with the edges hanging down. Cover the dough with a towel and let rise, 20 minutes. Add rice and onions, salt and pepper.
5. Put all the fish in a second layer, salt and pepper.
6. Cover with a second layer of dough, pinch the edges. Spread yolk over the cake, prick with a fork and bake in the center of the oven for about 40 minutes.