Cherinyan, or Traditional Komi-Zyryan Fish Pie

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 2 hours

🥕 Ingredients

🍽️ Servings

Description

You can substitute the pike perch with cod.

Ingredients

Coarsely Ground Rye Flour - 2 lbs
Wheat Flour - 2 lbs
Sugar - 1.8 oz
Dry yeast - 0.7 oz
Water - 23 fl oz
Margarine - 3.5 oz
Perch - 6 lbs
Butter - 7.1 oz
Salt - to taste

Step by Step guide

Step 1

In warm water, add the yeast, previously dissolved in a small amount of water. Then, add the flour, salt, and sugar, and mix until smooth. Next, incorporate the melted margarine, knead the dough, and let it rise in a warm place for a few hours. The rising time depends on the type of yeast used (if using regular dry yeast, it will take about 4–5 hours, while instant yeast will take around 2 hours). During this time, punch down the dough a few times.

Step 2

Divide the prepared dough into several pieces, then roll each piece into a sheet about 1 cm thick. Place the fish in the center of the dough (I used a whole fish, but for convenience, you can use fillets), season with salt, and drizzle with melted margarine. Fold the edges of the dough around the fish and either pinch them together or simply fold them upwards to expose the fish.

Step 3

Transfer the fish patties to a baking sheet and bake for 40–50 minutes in an oven preheated to 150°C (300°F). Brush the finished pies with melted butter and serve warm.