Capelin pie calorie content. Fish pie with capelin in the oven. Capelin in the oven. How to bake pies with capelin video

Capelin dishes are especially popular in our country. The thing is that a small sea fish is quite inexpensive, and treats with it are not only incredibly tasty, but also nutritious and healthy. Today we will prepare a pie with capelin, and right now you can learn how to deliciously cook capelin with potatoes, onions and rice grains, in a frying pan and in the oven.

Yeast pie with capelin and potatoes in the oven

A pie with capelin in the oven is quite simple to make, and there is no shame in preparing such a dish, both for a regular dinner and for meeting guests.

To prepare you will need:

— Fresh or pre-frozen large capelin – 500 g.
— Potatoes – 500 gr.
— Ready-made yeast dough (you can make it yourself before preparing the dish or buy it in a store) – 1 kg.
- Two medium-sized onions.
— Unscented vegetable oil – 100 ml.
— It tastes like salt and seasonings for fish.
- Drain. butter – 40 gr.

How to make capelin pie from yeast dough, we tell you step by step:

While the dough is rising, if you are preparing it yourself, peel the potatoes and chop them into small pieces or just cubes. Alternatively, you can cut the vegetables into thin slices.
We clean the fish from all the insides, tear off the heads, cut off the tails.
Peel the onions and cut them into quarter rings.
Mix the fish with onions and prepared spices, add salt, and leave to soak for a few minutes.
Grease a baking sheet with oil.
Divide your dough in half, roll out into rectangular layers or circles, as you like.
We lay one part of the dough on the bottom, then lay out the potatoes in an even layer, on top of it with pieces of butter and then a layer of capelin with onions.
Cover the contents of the pie with a second layer of dough, connect the edges, cover a little on top vegetable oil To make the pie nicely brown during baking, use a knife or fork to make several holes on top to allow air to pass in, and place the baking sheet in the oven at 180 degrees to bake until done.
After an hour, we take out our dish, let it stand for a while, covering kitchen towel and then cut and serve. This treat can be served either in portions or as a beautiful pie, which can then be cut right in front of the guests.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Pie with capelin and onion

If you don’t know what to cook from fresh frozen capelin, then this recipe will be a real find for you. This pie is made very quickly and simply, it turns out incredibly tasty and beautiful, and is liked by adults and children.

You will need:

— Puff pastry (it’s better to take yeast) dough – 1 package 500 g.
— Fresh frozen capelin – kilogram.
— Onions– 5 pcs.
— Green onions– a bunch (can be excluded from the recipe).
— Vegetable oil – 3 tablespoons.
- One egg.
— Bay leaves – 3-4 pcs.

Cooking method:

Remove and defrost the fish in advance, as well as the dough if it was frozen.
Clean each capelin, removing the tail, head, and intestines. If the fish contains caviar, you can leave it.
Cut the onions into half rings, pour 2 tablespoons of oil into a frying pan, fry the onion for 10 minutes, then mix this onion with the green onion, which must be cut in advance, and the fish. Salt, pepper, mix.
Place foil or parchment on a baking sheet, grease it a little, lay out a layer of dough, then tightly lay the fish and onion filling, distribute bay leaves on top, cover with another layer of dough. In this case, you can lay out the pie as you like, for example, in a pigtail, in the shape of a fish or a flower, etc.
Whisk the egg in a cup, brush the top of the pie with it, and place in an oven preheated to 60 degrees.
Bake the treat at two hundred degrees for 45-50 minutes. In this case, it is best to initially set the temperature to about 160 degrees, and after half an hour increase it to 200-210.
Cut the finished pie and serve hot or cooled; you can decorate the dish with a little herbs on top.

Jellied pie with capelin

For the test you need to take:

— Two glasses of premium flour.
— A glass of warm, but not hot milk.
— Packaging (200-220 ml) of mayonnaise.
- Three eggs.
- A teaspoon of sugar and half a spoon of salt.
— Soda, slaked with vinegar, a third of a spoon.

For the filling you should prepare:

- 700-800 grams of capelin.
- 2 onions.
- 2-3 potatoes (optional).
- Mixture of peppers - a teaspoon.
- Salt - 2 pinches.

How to prepare such a treat.

We clean and rinse the fish; in front of you should be capelin fillet without bones and entrails.
Peel the potatoes and cut them into thin slices, like chips.
Chop the onion into halves or quarters.
Mix all the ingredients for the dough, it should be moderately thick and moderately liquid, as for making pancakes.
Mix capelin with salt, onions and peppers.
Pour a little dough into the mold and place the potatoes on it.
Place a layer of fish and onion on the potatoes, pour the remaining dough over everything.
Bake the pie at 190 degrees for 45 minutes. As soon as the treat is browned, the capelin pie is ready in the oven and can be served to the guests gathered at the table!

Layered pie with capelin

For the recipe we take:

— Regular classic puff pastry(you can buy ready-made in the store, but you will need to defrost it first) – 450-500 gr.
— A kilo of capelin.
- A couple of onions.
— Two or three boiled eggs.
— A bunch of dill and parsley.
— 30 g piece of butter.
— Cheese 150 gr.
- Salt and pepper to taste.

Algorithm of actions.

Defrost the puff pastry, place it on a baking sheet or in a mold, making beautiful sides.
Clean the fish, make a fillet, which then needs to be chopped a little with a knife.
Chop the onion, mix with the fish fillet, add salt and pepper, fry a little in a frying pan for literally 7-10 minutes.
Boil the eggs, cool, peel, grate on a coarse grater, mix with cheese grated in the same way.
Chop the greens.
Place a mixture of capelin and onions on the dough, then a layer of herbs, small pieces of butter and cheese and egg.
Place the dish in the oven to bake at 170 degrees for 50 minutes. After the treat is ready, take it out, cover it with a thin towel or newspaper and leave it for ten minutes. Cut the slightly cooled culinary masterpiece like a cake and serve the pieces in portions to all your friends and relatives.

Useful advice! This capelin pie can also be prepared in a frying pan. To do this, place the ingredients in the same layers in a deep frying pan, cover everything with a lid and simmer on low heat for 40-45 minutes.

Pie with capelin and rice

List of ingredients for the dough:

- Sifted flour, white - 4 cups.
— Ryazhenka – 0.5 l.
- Slaked soda - teaspoon.
— Sunflower oil– 3 spoons.
- One egg.
- Salt to your own taste.

List of filling ingredients:

— Fresh frozen capelin – 500 gr. or a little more.
— Long grain rice – a glass.
— White salad onion – one large head.
— A mixture of spices for cooking fish.

Let's start preparing the pie.

Ryazhenka should be taken out of the cold an hour before cooking and placed in the room.
Sift flour into any deep bowl.
Add all the products on the list that are intended for kneading the dough, using a food processor or knead by hand homogeneous mass and set aside for half an hour.
Rinse the cereal, boil in salted water until fully cooked, but do not overcook it, the rice should not stick together, it should be nice and crumbly.
Clean the defrosted fish from bones and intestines, remove all fins, tails and heads, mix with spices and let it sit in the seasonings for a while.
Dice the onion, fry it a little in sunflower oil for literally seven minutes, until the vegetable turns a caramel color.
Take half the dough, roll it out to a centimeter thick, place it in a mold, and spread all your rice on it.
Place a layer of fish on top of the porridge and cover it with an onion pillow.
Roll out the second part of the dough, cover the pie with it, fasten the edges, make a hole or a couple of cuts in the center with a knife.
Place in the oven and bake until done for about an hour and twenty at 160 degrees. If desired, you can brush the top of the dish with yolk before sending it to prepare, so the top of the treat will be beautifully baked and acquire a bright golden brown crust.

The pie with capelin and rice is ready, cut it and put it on beautiful plates! Bon appetit!

If you are a fan of such fish as capelin, then you should like a simple yeast pie with it... A variety of doughs are suitable for the pie: yeast, kefir or puff pastry. If you are preparing a pie with capelin on a day of fasting on which fish is allowed, then I wrote a version of the dough. And if on ordinary days, then the dough can be yeasty, i.e. with milk or sour cream, butter and eggs. Use for testing along with wheat flour v/s more useful species flour: whole grain, bran, rice, oatmeal, etc.

You can add capelin and onions to the filling raw, but then it is advisable to fillet the fish. A richer taste is obtained if the capelin is pre-heat-treated. If there is not much filling, then fry it in a frying pan, and if there is not enough filling large number, then bake in the oven on a baking sheet.

I recently came across information on mistrust of synthetic calcium preparations in vitamins and dietary supplements. And fish bones are natural source calcium for the body, so I removed only the capelin’s head, tail and fins, and left the backbone with bones...

Prepare the ingredients according to the list:

Combine the ingredients for the dough and knead them by hand or using household appliances.
There are 400 grams of high-grade wheat flour and 100 grams of whole grain flour, so the dough is not white.

Using dry active yeast, the dough will be ready within an hour; protect it from drying out while it rises.
Knead once during the ascent.

Chop the onion and fry in vegetable oil, add a little salt.

Prepare the capelin. Remove its head, tail, fins and entrails.
Add it to the onions in the pan and fry them together for a few minutes.

Turn the fish over once to the other side, but be careful because it may crumble into pieces.

Roll out the finished dough on a floured table and, for example, using a rolling pin, transfer it to a greased baking sheet. You can use less dough than I did this time...

Place a layer of capelin and onion filling on half of the dough.

Cover the filling with the other half of the dough and pinch or tuck the edges. Make several punctures to allow steam to escape. If desired, brush the surface of the pie with yolk before baking or after baking.

Bake the capelin pie in a preheated oven at 200 degrees for about half an hour (the time depends on the properties of your oven). Cover the finished pie with a towel for a few minutes.

Prepared according to our recipe, it is prepared quickly and simply, but at the same time the dish turns out incredibly tasty. Capelin wrapped in the most delicate yeast dough instant cooking, you, your children, and all your friends will like it. Capelin is a fatty fish, but its preparation, like fish pies, completely gives the feeling of the absence of this fat.

Pies with fish seem to us like capelin chopped with onions. And in our recipe, the whole fish is wrapped in a “blanket” of the most delicate dough and becomes similar to the well-known “sausage in dough”. Capelin is a fish of the “smelt” breed, only fattier. It contains a huge amount of selenium, which improves mood, and this is very important, especially in winter time when we cannot enjoy to the fullest sun rays. In addition, by including dishes from this fish in our diet, we replenish iodine deficiency in the body, helping our thyroid gland protect us from all sorts of diseases. And in lowering the level of bad cholesterol and reducing sclerotic plaques on the walls of our blood vessels, capelin has no equal at all.

Capelin in the oven. How to bake pies with capelin video

Capelin in the oven is an almost universal miracle dish! Here you will find it tasty, healthy, and fast. And we will tell you in detail how to cook this fish in our article. These are some kind of fish pies. And in the future we will tell you how to cook capelin in the oven in a smoked-dried form without special effort and costs.

How to bake pies with capelin photo ingredients

Fresh or frozen capelin - 500 - 700 grams.
Granulated sugar - 1 tbsp. spoon.
Warm boiled water - 1 glass.
Fine salt - 0.5 teaspoon.
Vegetable oil for dough - 3 tbsp. spoons.
Dry yeast - 1 tbsp. heaped spoon.
Raw chicken egg - 1 pc.
Flour - approximately 1 kg.
Young dill greens - 50 - 100 gr.
Lemon juice - half a tablespoon.

How to bake pies with capelin photo cooking technology

To make the capelin in the oven aromatic and tasty, we choose only fresh (fresh frozen) fish, pleasant appearance and without foreign odors. The smell of capelin is reminiscent of the smell of fresh cucumbers.
Cooking capelin is a very simple process, since it is the only fish that can be eaten without gutting.
Therefore, pour the defrosted fish into a colander and rinse it well under running water. cold water. We try to do this carefully, because capelin is a very delicate fish and its skin can be easily damaged.
If you wish, you can remove the entrails, the black film from the abdomen and cut off the heads. But we didn’t do this. Just washed it well.
Then salt the fish, sprinkle with lemon juice and leave to marinate while we prepare the dough.

Let's start preparing the dough for our dough for “fish pies”.
Break the egg into a deep bowl and whisk until stiff. You can use a mixer.
Next, add sugar and salt to the egg alternately and beat with a whisk until a homogeneous mixture is obtained.
Then carefully add 1 heaped tablespoon of dry yeast and also gently mix with a whisk until smooth.
Add enough flour with a tablespoon to make a pancake-like dough.
Cover the bowl with the dough with a plate, a towel and place in a warm place for the dough to rise for about 30 minutes.

When our dough is ready, pour finely chopped dill into it to give the dough a spring aroma.
Add flour and knead the dough. Add enough flour so that the dough comes away from your hands, just don’t overdo it, don’t add too much flour. The dough should remain soft and airy.

It is better to knead the dough on the table.
When will you succeed? balloon", as in our photo, put it back into the bowl sprinkled with flour.
Cover again with a plate, a towel, you can also place a bowl of dough in a large plastic bag and tie it tightly, and put the dough in a warm place, preferably near the radiator, for about another 30 - 40 minutes.
The dough rises quickly, especially if the yeast is fresh.

We periodically check that our dough does not run away from us, so it will come to you very quickly, in about 30 minutes.
When the dough for our fish pies is suitable, we begin to make balls from it.
To do this, grease your hands with vegetable oil or flour, and take the dough from the bowl in portions.

Roll a piece of dough into a flagellum and cut it into portions.
Then roll each piece of dough into a ball.
Place the dough balls on a floured surface cutting board or table.

Take a wide rolling pin and roll each ball into a flat cake.
The thickness of the cake should be approximately 0.5 - 1 cm.

Using a knife, cut the cake into triangles.
If you want to get beautiful carved cut edges, then use a curly knife to cut the dough.

Don’t forget to dust your hands with flour or grease them with vegetable oil so that the dough doesn’t stick to your hands.
We take one piece of capelin and place it at the base of the dough triangle and roll it into the dough.
We get “capelin in dough”.
Place the finished washcloths on a baking sheet greased with vegetable oil.

Break the raw egg into a bowl and lightly beat with a fork until smooth.
Each capelin pie placed on a baking sheet is brushed with egg wash using a silicone brush.
This procedure is done so that our fish pies turn out rosy.

Place the baking sheet with capelin in the dough in the oven for 20-25 minutes at a temperature of 220 degrees Celsius.
Periodically check the appearance of a golden brown crust. If the pies brown a little earlier than the specified time, you can remove them from the oven. But not earlier than in 15 minutes.
Attention! If you want to bake pies simply in microwave oven, without an oven, then try setting the power to 300-350 W and time 25 - 35 minutes.

The long-awaited moment has arrived - the aroma of baked dough spreads throughout the apartment!
And on a beautiful dish lies, with its ruddy sides glistening, our capelin in a coat of the most delicate dough.
When trying capelin pies, do not forget about the seeds.
PIZZA WITH
SEAFOOD

Capelin is not a very popular fish. Yes, many people buy it, cook with it, but at the same time, for some reason there is an attitude towards it as a low-grade fish. In this article, I want to prove that capelin is an excellent base for a pie.

Despite low price, capelin is in no way inferior in health benefits. It is rich in unsaturated (omega 3) fatty acids, valuable protein, which includes a varied amount of amino acids. Capelin, like any sea fish, contains a huge range of vitamins and minerals.

Descend into detailed analysis and I won’t analyze useful substances, because that’s not what the article is about. I just want to say that capelin is in no way inferior in health and nutritional value to other fish. But at the same time, capelin is much cheaper. And it is very easy to prepare, since separating the bones is not difficult. And then there are standard culinary manipulations.

Who is this pie recipe for? For those people who want to prepare a delicious and satisfying fish pie, spending very little time and cash. Fast, cheap, tasty – isn’t that cool?

By the way, please pay attention to . I'm sure you'll love them!

Below is the recipe for capelin pie with step by step preparation with photos, all the nuances. And below you will find a set useful tips, which will help you get an even tastier pie.

Pie with capelin (recipe with photos)

This is a pie not just with capelin, but with capelin and potatoes. Everything is cooked in the oven.

Ingredients:

For the dough:

Milk – 200 ml.
Wheat flour – 320 g.
Chicken eggs – 3 pcs.
Mayonnaise (or sour cream) – 250 g.
Sugar – 1 teaspoon
Salt – 1 teaspoon
A pinch of soda

Filling:

Fresh capelin – 500-600 g.
Potatoes – 3 pcs.
Onions – 1-2 pcs.

Preparation

First, let's prepare the dough. To do this, you just need to mix all the ingredients you need for it.

Beat eggs in mayonnaise, add salt, sugar, soda. Add milk. Add flour. Mix well. It should be a liquid dough.
The capelin needs to be washed. Separate heads, spines and other unnecessary things. You can rinse again with water.
Boil the potatoes and cut into thin slices.
Peel the onion and cut either into rings or just into small pieces.
Grease the baking dish with oil. Pour in and stretch half the dough over the area.
Now you need to carefully place the potatoes. Place capelin on top. Place a layer of onion on top of the capelin.
Fill the pie with the remaining dough so that there are no holes.
Preheat the oven to 180 degrees. Bake for about 40 minutes until golden brown.

This pie with capelin is sort of layered, and kind of poured. In general, the thing is very tasty.

I did not include any spices, herbs or seasonings in the recipe. I highly recommend that you use ground black pepper and dill for the filling. Add more seasonings and the pie will simply smell fragrant.
There was a pie with capelin and potatoes, but if you want, you can replace the potatoes with boiled rice. Then you will have a delicious pie with capelin and rice. One ingredient has been changed, the cooking technology is the same, but in the end we get completely different baked goods. What tastes better is up to you to decide.
I advise you to boil the potatoes in advance, then the speed of creating the pie will increase.
Capelin can be used either fresh or frozen. Of course, it should be defrosted first. Some people prepare pies with pickled (salted) capelin. I honestly haven’t tried it, but they say it turns out very unusual.
Capelin can be replaced with any other fish.

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SIGNATURE FISH PIE.

SIGNATURE FISH PIE

Recipe from Dayan V: The recipe for this pie is in my favorites. Moreover, I tried to do it with different fish, but with capelin it still turns out tastiest)))
I absolutely love capelin!!! And now I buy it quite often.

And now the actual pie itself...

For the filling we need:
Fresh frozen capelin - 1 kg (plump and large)
Onion - 3-4 heads
Butter - just a little
Salt, ground pepper, bay leaf...

My favorite dough is Quick Yeast. I wrote how to do it in this post..

Preparation:
1. The most tedious thing is to clean the capelin.)) We need carcass fillets. I usually do this in advance.
In the morning I defrost the fish, clean it, and make a pie for dinner. It's not particularly difficult to clean. Like sprat or anchovy. The ridges are easy to reach.
This is what we end up with:

2. Onion mode with very small rings. I cut it on a grater.

3. Pour boiling water over the chopped onion, wait a little and drain. It becomes softer and the bitterness goes away.
4. Salt and pepper the capelin to taste and mix.
5. Grease the mold with sides with oil. Roll out the dough and place in the mold.
6. Lay onion on the dough in layers, put a few pieces on the onion butter, put the fish, the remaining onion on the capelin, a little oil again.

7. I put one leaf on top of the filling. bay leaf... It’s more fragrant to me. But this is optional.
8. Cover with the second circle of dough. We carefully pinch the edges and hide them under the walls.

9. Decorate...))) Grease with egg and place in the oven. I bake at 180 about 30 minutes. I can’t say more precisely, I do it in different forms and therefore it bakes differently.

10. Ta-dam!!! Take it out, cover it with a towel, let it stand for 5-10 minutes...

At this time we drive away from front door neighbors came running to the smell!!)))) And he - mmmm what!!!
11. We call the family, cut it, eat it and remember the kind Aunt Natasha with a kind word))) Aunt Natasha is me!!!

Believe me - it's VERY tasty!!! The juice flows out onto the plate...the kids then lick it up with their tongues!
Bon appetit!

PIE WITH CAPELAND