Simple muksun and chowder pie

Fish 602 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Simple muksun and chowder pie
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Hard
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Grandmother Platosha was born in 1918, first she lived in the village of Numgi, then in the village of Nyda, she had eight children. Grandfather died almost immediately after the war, grandmother raised all the children herself and therefore cooked quickly and simply, but very tasty.

Ingredients

Directions

  1. Put the dough in the morning: mix yeast with flour, salt and sugar, pour in 1 cup of warm water and knead until smooth. Leave it at room temperature all day, during this time wrinkle it 2 times - and there will be a pie for dinner.
  2. Clean muksun from scales, gut. Remove the gills from the head. Remove 2 fillets from the bones (intercostal bones can be removed or not removed, as you wish). Season fish with salt and pepper, chop coarsely. Peel the onion and cut into thin half rings.
  3. Put the bones and head of muksun in a saucepan, pour 2 liters of cold water, bring to a boil, salt, remove the foam, cook for 30–40 minutes. over low heat. Strain the broth. Peel and finely chop the onion for the chowder, fry with melted butter until soft, 10 minutes, put in the broth, bring to a boil. Rinse the millet thoroughly in several waters so that crystal clear water flows down. Add millet to broth with onions, cook until tender, about 20 minutes. Season with salt and pepper.
  4. Divide the dough by 2/3 and 1/3. Stretch most of it with your hands on a greased baking sheet or large baking dish so that the edges hang down. On the dough, spread the bay leaf over the entire surface at a distance of 1 cm from each other. You may think that this is too much, but do not be afraid, it is very tasty.
  5. Put 2/3 of the onion on the dough in an even layer, pepper generously, sprinkle with dry dill. Place the fish skin side down on this pillow. Cover with the remaining onion and season with salt.
  6. Roll out the remaining dough with a rolling pin, place on the filling, pinch the edges. Brush the cake with melted butter and bake in an oven preheated to 160 ° C for 60–75 minutes. Cut the finished pie into portions, serve in wide plates, you need to eat it in a collapsible form: first, the top with the soup, then the bottom with the fish, removing the bay leaf.

Simple muksun and chowder pie



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Hard

Grandmother Platosha was born in 1918, first she lived in the village of Numgi, then in the village of Nyda, she had eight children. Grandfather died almost immediately after the war, grandmother raised all the children herself and therefore cooked quickly and simply, but very tasty.

Ingredients

Directions

  1. Put the dough in the morning: mix yeast with flour, salt and sugar, pour in 1 cup of warm water and knead until smooth. Leave it at room temperature all day, during this time wrinkle it 2 times - and there will be a pie for dinner.
  2. Clean muksun from scales, gut. Remove the gills from the head. Remove 2 fillets from the bones (intercostal bones can be removed or not removed, as you wish). Season fish with salt and pepper, chop coarsely. Peel the onion and cut into thin half rings.
  3. Put the bones and head of muksun in a saucepan, pour 2 liters of cold water, bring to a boil, salt, remove the foam, cook for 30–40 minutes. over low heat. Strain the broth. Peel and finely chop the onion for the chowder, fry with melted butter until soft, 10 minutes, put in the broth, bring to a boil. Rinse the millet thoroughly in several waters so that crystal clear water flows down. Add millet to broth with onions, cook until tender, about 20 minutes. Season with salt and pepper.
  4. Divide the dough by 2/3 and 1/3. Stretch most of it with your hands on a greased baking sheet or large baking dish so that the edges hang down. On the dough, spread the bay leaf over the entire surface at a distance of 1 cm from each other. You may think that this is too much, but do not be afraid, it is very tasty.
  5. Put 2/3 of the onion on the dough in an even layer, pepper generously, sprinkle with dry dill. Place the fish skin side down on this pillow. Cover with the remaining onion and season with salt.
  6. Roll out the remaining dough with a rolling pin, place on the filling, pinch the edges. Brush the cake with melted butter and bake in an oven preheated to 160 ° C for 60–75 minutes. Cut the finished pie into portions, serve in wide plates, you need to eat it in a collapsible form: first, the top with the soup, then the bottom with the fish, removing the bay leaf.

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