Balish with fish

Compound:

dough

Filling:

fish any fleshy
onion
spices
butter

Cooking:

Balish with fish is prepared from meaty fish (catfish, pike, stellate sturgeon, pike perch, sturgeon, beluga, etc.). Wash the fish, cut into large pieces, cut the pieces in the spine and remove the spine and bones.
Rub the fish pieces with salt. Prepare the dough in the same way as for ochpochmak .

Peel and cut the potatoes into cubes, finely chop the onion, mix everything with the fish, add spices.

Divide the dough into two unequal parts, roll out most of it and put it in a pan, put the filling on the dough, gather the edges of the dough up and pinch as in the photo, put pieces of butter on top of the filling.

Roll out the second part of the dough and cover the filling, pinch and put in the oven for 1-1.5 hours until done.

Ready belish to get, cut the lid and pour melted butter or broth. Serve hot.