Pie with sauerkraut and fish

This is another option for an express-pie. I have other recipes of fast pies on kefir. I prepared the dough on sour cream for the first time and it was less fat (less mayonnaise) but on kefir it tastes tenderer. It is up to you to decide what to choose.
The filling is Old Russian – sauerkraut perfectly balanced with fish. You may choose any fish but essentially white. I had cod.

Cooking time — 1,5 hours
Complication — simply

In recipe book

Main ingridient: vegetables
Category: baking
Kitchen: russian

Cause: for every day
Preparation: bake, simmer

Ingredients:

Sauerkraut – 500 g;
Cod fillet – 500 g;
Ground white pepper, salt;
Oil – 3 tbsp;
Butter – 20 g.

Dough:

Eggs – 3 pc;
Sour cream – 200 ml;
Mayonnaise – 2 tbsp;
Baking powder – 1 tea spoon;
Flour – 8 tbsp.

Step 1

Put sauerkraut on the board and cut into a few segments to make the fibres shorter.

Step 2

Put sauerkraut into the frying pan heated with oil (2 tbsp) to stew. Stew/fry for almost an hour on small heat, so it gets brown. Pour 2-3 table spoons of hot water from the tea pot from time to time to avoid sauerkraut overburn (pouring oil will make it too fat).

Step 3

Wash out the fish fillet and dry with paper towel.

Step 4

Cut into cubes 1.5x1.5 cm.

Step 5

Melt a piece of butter on the other pan and put the fish there. Fry for 3 minutes only and sprinkle with pepper. Sometimes I don’t add salt because the cabbage is sour enough. Or add salt just a little.