Recipe:
Roll out fermented dough to a thickness of 1 cm and put on an oiled baking sheet. On top of it put a layer of boiled fluffy rice mixed with fried onion, then a layer of sliced grenadier fillet, pour over some melted butter and add salt. On top of the fish, put one more layer of rice, scatter with dill springs and close with a layer of dough 0.5-0.7 cm thick. Press the upper dough layer ends with the lower one. Glaze in whipped egg, let draw, then glaze in whipped egg again, and make several holes in the top of the pie. Bake until done, cool and slice.