Fish cake "ginger"

Description

Bright and beautiful, delicious and hearty, fairly easy to prepare an outdoor fish pie. Crisp, carrot crisp pastry and juicy, tender filling. Why Is "Ginger"? And you look at him! I think a suitable name.

Ingredients

Carrots

150 g
Butter

40 g
Flour

250 g
Leavening agent

0.5 tsp
Salt

0.25 tsp
Onion

150 g
Carrots

100 g
Fish fillets

250 g
Cream

100 ml
Chicken egg

1 piece
Figure

50 g
Rosemary

1 pinch
Savory

1 pinch
Salt

0.2 tsp
Pepper white
Vegetable oil

3 Tbsp

Cooking

Filling. Large onion cut into half rings. Medium size carrots grate on a grater for Korean salads (or cut into fine strips). Sauté the vegetables in vegetable oil ( 2 tbsp) until soft. Cool.

At this time, boil the rice until tender. Fish fillet cut into pieces of medium size. You can use any fillet of salmon: chum salmon, pink salmon... But with white sea fish pie is very good. (from mackerel to cook is not recommended, because this fish has a distinctive and rather dominant smell)

Dough. A large carrot, boil (or bake) until tender. I do it in advance. RUB on a small grater.

To the carrots add the soft butter and salt.

Parts podsypaya sifted with the baking powder and flour, knead the dough. The dough will be soft, manageable, plastic.

Detachable form for baking (diameter 20 cm) grease with vegetable oil. (1 tbsp) Dough evenly in shape, form ledges.

Egg whisk with cream, add savory, and rosemary (or your favorite seasoning), salt and season with pepper.

Roasted onions and carrots mixed with rice and fish. Add the cream and egg mixture, mix well.

Spread the filling in the form.

Bake pie in preheated to 180° oven 40-45 minutes. (focus on your oven) the top of the cake is lightly browned and the filling should be dense. The finished cake to cool 5-10 minutes in pan.

Then remove the cake from the mold and cool on a wire rack. Pie is nice and warm, but we like more when it is completely cool.

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