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(для смазывания)."}]}]}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Для начинки"},{"type":"text","text":":"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"рис круглозёрный — ¾ стакана;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"рыбное филе (любая рыба на ваш вкус) — 350 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лук репчатый — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сливочное масло — 30 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"свежая зелень — небольшой пучок (по желанию);"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль, перец — по вкусу."}]}]}]}]}]}]}]}],"path":{"items":[{"text":"cook-s.ru"}]},"url":"https://cook-s.ru/rybnyi-pirog-iz-drozhevogo-testa.html","headline":"Пирог с рыбой и рисом из дрожжевого теста - Пошаговый рецепт с фото | Выпечка","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://cook-s.ru/rybnyi-pirog-iz-drozhevogo-testa.html","subtitle":{"path":{"items":[{"text":"cook-s.ru"}],"favicon":{"index":9,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":1,"query":"Какая \u0007[начинка\u0007] из \u0007[рыбы\u0007] \u0007[для\u0007] \u0007[пирога\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Для пирогов подойдёт любая рыба, как красная, так и белая. Лучше выбирать рыбу некостистую и жирную, тогда тесто пропитается ароматным рыбным соком, и пирог получится более сочным. "}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Часто в начинку добавляют:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лук;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сваренные вкрутую яйца;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"рис;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"жареные грибы;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"картошку. "}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Чтобы начинка не высохла, пироги с рыбой лучше печь закрытыми. Чтобы дольше сохранить тепло и аромат пирога, после приготовления его заворачивают в полотенце и оставляют в тёплом месте."}]}]}]}],"path":{"items":[{"text":"www.gastronom.ru"}]},"url":"https://www.gastronom.ru/group/pirogi-s-ryboj-1468","headline":"Пироги с рыбой - рецепты с фото и видео на Гастроном.ру","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.gastronom.ru/group/pirogi-s-ryboj-1468","subtitle":{"path":{"items":[{"text":"www.gastronom.ru"}],"favicon":{"index":11,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":2,"query":"Какая \u0007[рыба\u0007] подходит \u0007[для\u0007] \u0007[пирога\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"Прироги можно печь открытыми и закрытыми, практически из любого теста: дрожжевого, слоеного или песочного. И \u0007[рыба\u0007] \u0007[для\u0007] \u0007[пирогов\u0007] подойдет любая. Любите морскую, тогда: семга, пикша, тунец, дорада, сардины... Но хороша будет и речная: щука, окунь, налим, лещ... Средиземноморский \u0007[пирог\u0007] с треской и луком-пореем. Этот \u0007[пирог\u0007] с треской хорош и сам по себе, но оригинальный соус делает его совершенно законченным и самодостаточным блюдом."},"source":{"url":"https://www.gastronom.ru/text/desjat-luchshih-pirogov-s-ryboj-1006839","subtitle":{"path":{"items":[{"text":"gastronom.ru"}],"favicon":{"index":11,"pageNumber":0,"size":"m"}}}},"url":"https://www.gastronom.ru/text/desjat-luchshih-pirogov-s-ryboj-1006839"}},{"pos":3,"query":"Как приготовить \u0007[рыбную\u0007] \u0007[начинку\u0007] \u0007[для\u0007] \u0007[пирога\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В источнике приведён один из рецептов "},{"text_weight":"bold","type":"text","text":"рыбной начинки для пирожков"},{"type":"text","text":"."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты"},{"type":"text","text":":"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"рыбное филе — 700 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сливочное масло — 2–3 ст. ложки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"репчатый лук — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"варёные яйца — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"зелень — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чёрный молотый перец — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль — по вкусу."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Способ приготовления"},{"type":"text","text":":"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Филе рыбы помыть, обсушить и мелко нарезать."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложить на сковороду и обжарить с добавлением соли и 2 столовых ложек сливочного масла до румяности."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Лук почистить, помыть и мелко нарезать."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Обжарить на отдельной сковороде до прозрачно-золотистого цвета на оставшемся масле и смешать с рыбой."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавить мелко нарезанные варёные яйца и измельчённую зелень."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Перемешать."}]}]}]}]}]}],"path":{"items":[{"text":"otvet.mail.ru"}]},"url":"https://otvet.mail.ru/question/90647280","headline":"Ответы Mail.ru: Как приготовить начинку из рыбы для пирожков? из ЛИЧНОГО опыта, пожалуйста","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://otvet.mail.ru/question/90647280","subtitle":{"path":{"items":[{"text":"otvet.mail.ru"}],"favicon":{"index":13,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":4,"query":"С чем делают \u0007[пирог\u0007] \u0007[с\u0007] \u0007[рыбой\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"Для наполнения \u0007[пирогов\u0007] подойдет живая, мороженная, консервированная \u0007[рыба\u0007] в сыром, отварном или жареном виде. В рецептах \u0007[сочных\u0007] \u0007[пирогов\u0007] советуют использовать жирные виды: палтус, хек, форель. Горбуша и семга пресные, нужно \u0007[добавить\u0007] масла. Можно промариновать начинку несколько часов с луком, перцем и сметаной (майонезом). Также \u0007[для\u0007] \u0007[сочности\u0007] \u0007[добавляют\u0007] масло, укроп, зелень."},"source":{"url":"https://GdeKluet.ru/fish-pie-recipe/","subtitle":{"path":{"items":[{"text":"GdeKluet.ru"}],"favicon":{"index":15,"pageNumber":0,"size":"m"}}}},"url":"https://GdeKluet.ru/fish-pie-recipe/"}}],"title":"Hızlı yanıtlar","controlSize":"xm","searchUrlTemplate":"/search/?lr=87&noreask=1&rq=1&serp-reload-from=related_discovery&text=__METADOC_QUERY__&src=rec_on_metadoc","preload":true,"addCard":false,"hasFooter":true,"a11yTitle":"","footer":{"report":{"featureInfo":{"type":"Метадокумент"},"feature":"Метадокумент","checkBoxLabels":[],"selectParams":{"fieldName":"Выбранный вопрос метадокумента","items":["Как приготовить пирог с рыбой и рисом?","Какая начинка из рыбы для пирога?","Какая рыба подходит для пирога?","Как приготовить рыбную начинку для пирога?","С чем делают пирог с 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