Rybnik pie with salmon (lean)

Category: Bakery products
Rybnik pie with salmon (lean)

Ingredients

Dough:
Wheat flour 350 g
Rye flour 50 g
Water (probably brine) 220 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 30 g
(2 tbsp. L.)
Dry yeast
(15 -20 g fresh)
1.5 tsp.
Filling:
A piece of fillet of large fatty fish
(I have a salmon tail)
about 700 g
Mushrooms (I have fresh champignons) 200 g
Bulbs 2 medium

Cooking method

  • Knead the dough, let it come up ("pizza" mode). You can make the dough the day before and leave it in the fridge - it will work there too.
  • At this time, prepare the filling: fry the mushrooms with onions in a pan, separate the fish fillets from the seeds.
  • Roll out the dough (it is very soft, I knead it with my hands greased with vegetable oil) a large oval, no more than 1 cm thick.
  • Along the center of the oval, lay out whole pieces of fillet, salt, on top of the fish - fried mushrooms with onions.
  • On the sides of the filling we cut the rolled dough into strips and begin to cover the filling with these strips, as if braiding a "spikelet".
  • Form a tail and a head (you can make eyes from an olive), grease the cake with tea and put it in the oven on the middle shelf.

Time for preparing:

minutes for 25-30

Cooking program:

at 190 * C

Note

There are actually a lot of fishmongers' recipes. I'm not sure if this one is real .. but it's incredibly tasty !!!!!

Cubic
Right here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10555.0 - a very beautiful fishmonger of Chuchelka, but not lean anymore, there is also a master class on braiding.
Scarecrow
Or maybe here, too, fish of that - boil in spices and wine? Or forbids fasting? But you can't drink wine, only boil in it ... But boiled fish has such a delicate taste ...
Cubic
Quote: Scarecrow

Or maybe here, too, fish of that - boil in spices and wine? Or forbids fasting? But you can't drink wine, only boil in it ... But boiled fish has such a delicate taste ...
just do not boil, but pickle. It seems to me that the fish is "cooked" in a cocoon of dough .. I will certainly try it with wine and spices - especially since the wine does not prohibit fasting (in those days when we eat fish)
Quote: Alexandra


Have you tried making such a dough on flour?
I also love the combination of red fish and spinach. It is delicious without any cream there with onions in a frying pan - and on the fish ...

I inserted a classic recipe for the dough here .. but in this cake it was like this:

200 - whole grain
150 white
and 50 rye flour.

100% whole - they started to turn up my nose .. so I have whole grain baked goods only for myself.

And with spinach a great idea !! Spinach adds a creamy flavor ..
I got something crooked pie and the oven in one corner began not to bake, so I did not vainly add a link to Chuchelkin's masterpiece here ... she learns to weave braids better there

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