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Aspic pie with canned fish on kefir

Pour-batter pie with canned fish on kefir

The motto of this pie is simple, quick, tasty, and inexpensive. Pies made with a quick pour-over batter are very easy to put together, and they taste every bit as good as fussy, time-consuming baking. And when the filling uses canned fish, the whole process gets even faster.

Maria

Recipe author

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Composition / ingredients

Servings:

Kefir (3.2% fat)

350

Flour

200

Eggs

Baking soda

0.5

Salt (pinch)

Canned fish

250

Hard cheese

Eggs

Dill (4 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 26 % 9 g

Carbohydrates 41 % 14 g

188 kcal

GI: 13 / 0 / 87

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients for the batter. The kefir and egg should be at room temperature, so take them out of the refrigerator ahead of time (about 1 hour). Use all-purpose flour.
Step 2:

Combine the egg with the salt and whisk until smooth. The white should blend into the yolk.
Step 3:

Pour in the room-temperature kefir (3.2% fat) and stir the mixture until smooth.
Step 4:

Stir in the flour, sifted together with the baking soda. You should get a semi-thick, pourable batter. If the batter comes out too thick, add a little more kefir or milk—but add it gradually, 1–2 tablespoons at a time. Then stir, check the consistency, and add more if needed. If you pour in too much at once, the batter gets very runny and you'll have to thicken it back up with flour.
Step 5:

Gather all the ingredients for the filling. You can use any canned fish you like: saury, sardines, mackerel, or pink salmon. You'll need a 250 g (about 9 oz) can.
Step 6:

Mash the canned fish, along with its liquid, with a fork. If there are any large bones or a backbone in the fish, remove them.
Step 7:

Grate the cheese on the coarse side of a grater. Use a cheese that melts easily and that you like the taste of.
Step 8:

Hard-boil the eggs ahead of time, cool them, peel them, and chop them finely.
Step 9:

Rinse the dill in cold water, shake it dry, and chop it finely. Besides dill, you can use any other fresh herb you like: parsley or cilantro.
Step 10:

In a bowl, combine the canned fish, hard-boiled eggs, grated cheese, and herbs.
Step 11:

Mix everything together thoroughly.
Step 12:

Grease the baking dish (mine is 9.5 x 7 in / 24 x 18 cm) with vegetable oil. Pour half of the batter into the dish and smooth it out. A properly made batter spreads out on its own.
Step 13:

Spread the filling evenly over the batter, stopping just short of the edges.
Step 14:

Carefully pour the remaining batter over the filling. Put the pie in an oven preheated to 350°F (180°C) for about 30 minutes. The exact time depends on your oven and the size of the baking dish—if the dish is small, the batter layer will be thicker and will take longer to bake; if the dish is wide, the layer will be thinner and bake faster. So keep an eye on your pie.
Step 15:

The top of the pie should turn golden brown. Enjoy your meal!

Be prepared to need a little more or a little less flour than the recipe states. Go by how the batter should turn out (dense, soft, runny, and so on). For lots of useful information on why flour—even of the same grade—can behave so differently, read this article.
Keep in mind that every oven is different. The temperature and baking time may differ from what's given in the recipe. To make any baked dish a success, use the helpful information in the article about ovens here.