Fish Pie (Calecucco)
200 g rye flour
200 g wheat flour
1 glass of water
1.5 tbsp butter
800 g fish fillet
200 g fat
1-2 pieces of onion
40 ml cream
1 yolk
Pepper, salt
Gradually pour a glass of water into the flour, add oil, salt, knead the dough, roll out, fold it in half and put in the cold for half an hour. Dice bacon and fry together with coarsely chopped onions. Then mince the onion and fish fillet fried with lard through a meat grinder. Stuffing mix with cream, salt and pepper.
Roll out the dough with a not very thin rectangular layer, put the forcemeat on one half, cover it with the other half, pinch the edges and grease them with yolk. Bake the cake on low heat for 3 hours. From time to time the cake should be greased with lard.
Before serving, cut the finished pie into pieces and pour with melted butter.
200 g rye flour
200 g wheat flour
1 glass of water
1.5 tbsp butter
800 g fish fillet
200 g fat
1-2 pieces of onion
40 ml cream
1 yolk
Pepper, salt
Gradually pour a glass of water into the flour, add oil, salt, knead the dough, roll out, fold it in half and put in the cold for half an hour. Dice bacon and fry together with coarsely chopped onions. Then mince the onion and fish fillet fried with lard through a meat grinder. Stuffing mix with cream, salt and pepper.
Roll out the dough with a not very thin rectangular layer, put the forcemeat on one half, cover it with the other half, pinch the edges and grease them with yolk. Bake the cake on low heat for 3 hours. From time to time the cake should be greased with lard.
Before serving, cut the finished pie into pieces and pour with melted butter.
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