Baikal Fisherman's Pie
Baikal Fisherman's Pie is a traditional dish from Buryat Cuisine, a cuisine that originates from the Buryat people of Siberia. This hearty pie is a comforting and flavorful meal that combines fish, potatoes, and onions, perfect for warming up during the cold Siberian winters.
Ingredients
- 500g white fish fillets, such as pike or perch
- 1kg potatoes, peeled and diced
- 2 onions, finely chopped
- 100g butter
- 150ml milk
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, then drain and mash with butter and milk. Season with salt and pepper.
- Preheat the oven to 180°C (350°F).
- Place the fish fillets in a pot, cover with water, and bring to a boil. Simmer for 10 minutes, then drain and flake the fish.
- Sauté the onions in a pan until soft and translucent.
- Spread half of the mashed potatoes in the bottom of a greased baking dish.
- Layer the flaked fish on top of the potatoes, then spread the sautéed onions over the fish.
- Top with the remaining mashed potatoes, smoothing the surface with a spatula.
- Bake for 30-35 minutes, or until the top is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Baking dish Pot Pan
Tools
Oven Stovetop
Serving suggestions
Serve the Baikal Fisherman's Pie with a side of pickled vegetables and a dollop of sour cream for an authentic Buryat dining experience.
Tips & tricks
For a twist, you can add a layer of cheese on top of the fish before adding the final layer of mashed potatoes for a cheesy crust.
Cost
$15