We will need the following products:

The first little secret. Fish should be red, salted. Better fat. Salty fish definitely need to soak it in milk. Salted, 12 hours, rednisolone - day, and selenaselena even more. The milk from time to time change. Fresh fish can not take, will not be those that have the taste and texture.

The dough can be prepared anytime. But there must be two conditions are fulfilled: the dough should be yeast and butter. It is desirable that the flour was wheat flour. In fact it was always considered a holiday. I make the sponge batter, but with the help of a bread machine. Knead the dough from 1/2 Cup beer, 1 tbsp sugar, 1 tbsp. flour, yeast, directly in the tank. And put the dough in a warm place. For example, on the battery or in the oven on 35 degrees. In approaching the dough add 2 eggs, the remaining beer, salt, melted butter (80 gr) and the remaining flour.

At this time, make a decoction of your favorite spices. I took the corn cardamom, herbes de Provence, Bay leaf, black pepper. The composition of the spices can be modified at their discretion. Boil for a few minutes. Then the broth strain and take the rice Mistral indica. Why him? Yes, because we need to be delicious crisp rice. In a saucepan, pour the fragrant broth once it boils, put the washed rice and at the request of a couple of cloves of garlic for flavor. Which after cooking the rice removed. Instead of rice you can take any other crispy cereal. This is the second secret. But rice (or Saracen wheat) earlier in Russia was a symbol of wealth, because it was a food for the poor, and so I took the pic. If you take the same buckwheat, then add fried mushrooms or carrots. Filling nakrepko can vary slightly.

Put uvarivaetsja eggs. Finely cut and fried onions. The dough has approached. A large part put in a form (I have the good old cast iron skillet) and a smaller part is left for cake decorating. The dough, if it is prepared from specified amounts of ingredients, often remains. Then I bake more, and rolls, or clean the refrigerator. A couple of days it is kept there safely.

Take the boiled rice, mix it with fried onions. Mixture as if Vinay in the bottom of the dough and bumpers. This is the third secret. The layer of dough should not be very thick. But not too zealous, and it is likely that the integrity of the pie will be violated.

Optionally, sprinkle with chopped herbs (I dill). Then spread the eggs and the pieces of butter. You can take ghee. With it even tastier. In Kakrapar boiled eggs put necessarily. And cut them slices. This is the fourth secret.

Then again spread a thin layer of rice. Optionally, you can sprinkle with herbs (I have a bow). The fifth secret - not stuffing salt. At all. The rice is also boiled without salt. Do not forget to indentation stuffing in bumpers.

Put the fish overlap. How would it fasten to the cake. Now decorate our nakrutok. I made fish-cakes which are put inside a piece of fish with egg. Lubricate the dough egg yolk. The sixth secret: nakipag - open or at the very least semi-open pie. Not closed! It needs to breathe while baking.

Prepare a mixture of sour cream (I took 20%) with the yolk and spill it on the fish. This is the seventh secret. Put the pie in the preheated oven. I bake it until done at 170 degrees. Mode "ventilation".

The pie turns out heavy. This is due to the large amount of toppings. Its not necessary to regret. While Kakrapar not cut, it seems that it has more dough than filling. Grandma pies are called Karavostasi. But really a lot of toppings. On section it is seen that the dough on the bottom and around the edges very thin. Only cap-skirting lush. Cool this cake should be on the grid. This is the eighth and last secret.

And now we invite all our dear and beloved family at the table to enjoy amazing nakrepko. Bon appetit! Angel you for a meal!