RUSSIAN SALMON PIE
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
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
SALMON COULIBIAC
This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
- Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
- Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
- To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
- Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
- To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).
Nutrition Facts : Calories 917 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 7.63 milligram of sodium
RUSSIAN FISH PIE
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
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
TRADITIONAL BRITISH FISH PIE
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
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
More about "russian fish pie food"
RUSSIAN FISH PIE – COULIBIAC - SEAFOOD EXPERTS
From seafoodexperts.com.au
3.7/5 (7)Category PieCuisine RussianTotal Time 45 mins
COULIBIAC (RUSSIAN FISH PIE) - ROTI N RICE
From rotinrice.com
Estimated Reading Time 5 mins
HOW TO COOK AND EAT A RUSSIAN FISH PIE IN THE SHAPE OF A …
From rbth.com
Estimated Reading Time 3 mins
KULEBYAKA (RUSSIAN FISH PIE) - THE CULINARY CHASE
From theculinarychase.com
User Interaction Count 8Estimated Reading Time 3 mins
PIROG | TRADITIONAL SAVORY PIE FROM RUSSIA, EASTERN EUROPE
From tasteatlas.com
TRADITIONAL RUSSIAN FISH SOUP (UKHA) RECIPE - THE …
From thespruceeats.com
COULIBIAC – A CLASSIC RUSSIAN SALMON PIE IN PUFF PASTRY
From linsfood.com
KULEBYAKA – RUSSIAN PIE | MILKANDBUN
From milkandbun.com
SIBERIAN FISH PIE | MILKANDBUN
From milkandbun.com
5 MOST FAMOUS RUSSIAN PIES (OR "PIROGI") & BEST RECIPES
From travelallrussia.com
FLAKY FISH PIE | RECIPES | DELIA ONLINE
From deliaonline.com
10 BEST RUSSIAN PIE RECIPES | YUMMLY
From yummly.com
4 RUSSIAN PIKE DISHES & HOW TO COOK THEM - RUSSIA BEYOND
From rbth.com
RUSSIAN PIROK | EDIBLE ALASKA
From ediblealaska.ediblecommunities.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RUSSIAN FISH PIE RECIPE BY NEW.WIFE | IFOOD.TV
From ifood.tv
RUSSIAN DISH - FISH PIE WITH SALMON - YOUTUBE
THE INTREPID EATER - RECIPES - RUSSIAN FISH PIES WITH PIKE
From theintrepideater.com
RUSSIAN FISH PIE RECIPE BY EASY.MEALS | IFOOD.TV
From ifood.tv
PIE WITH FISH, ONIONS, EGGS, SOUR CREAM: WHY UNTIE PIES? RUSSIAN …
From food-and-recipes.com
CAKES/PIES ARCHIVES - RUSSIANFOODS BLOG
From blog.russianfoods.com
RUSSIAN SALMON PIE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
TRADITIONAL RUSSIAN FOODS - THOUGHTCO
From thoughtco.com
15 RUSSIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RUSSIAN PIROSHKI (MEAT HAND PIES) - SWEET & SAVORY
From sweetandsavorybyshinee.com
RUSSIAN RASSTEGAI AND UKHA WITH NORTHERN PIKE - THE INTREPID EATER
From theintrepideater.com
SIBERIAN FISH PIE | RUSSIANFOODS BLOG
From blog.russianfoods.com
SALMON KULEBYAKA PIE - COULIBIAC (Кулебяка) - PETER'S FOOD …
From petersfoodadventures.com
RUSSIAN FISH PIE | OVERDUE | FISH PIE, FOOD, KITCHEN RECIPES
From pinterest.com
BANGKOK FOOD - STURGEON CAVIAR RUSSIAN FISH PIE THAI SEAFOOD …
From pinterest.ca
7 MOST POPULAR RUSSIAN PIES - TASTEATLAS
From tasteatlas.com
RUSSIAN FISH DISHES - ADVANTOUR
From advantour.com
11 FISH PIE RECIPES FOR COMPLETE, COMFORTING SEAFOOD DINNERS
From allrecipes.com
RUSSIAN FISH PIE - PLAIN.RECIPES
From plain.recipes
RUSSIAN FISH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
6 MOST POPULAR RUSSIAN FISH DISHES THAT YOU CAN TRY AT HOME EASILY
From learnrussianlanguage.net
33 RUSSIAN FOOD RECIPES & FAMOUS RUSSIA CUISINE - OUR BIG ESCAPE
From ourbigescape.com
20+ RUSSIAN RECIPES YOU MUST TRY BEFORE YOU DIE - LACADEMIE
From lacademie.com
RUSSIAN SALMON FISH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love