Description
The author's words: the Cake is baked directly in the pan, can be a great treat for guests, and a hearty dinner. Under a crisp puff pastry with cheese and herbs de Provence hides a sweet creamy filling of fish (chicken), mushrooms and leeks. As the baking dish can be used not only small frying pan, but the ramekins, and portions molds for baking. (In the original pie is baked with chicken. I made it with fish. I think it tastes better.)
Ingredients
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Salmon
150 g
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Leeks
1 piece
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Mushrooms
4 piece
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Figure
0.5 cup
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Butter
60 g
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Olive oil
2 Tbsp
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Flour
1.5 Tbsp
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Cream
150 g
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Nutmeg
-
Parmesan
3 Tbsp
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Broth
50 g
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Salt
-
Black pepper
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Puff pastry
120 g
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Yolk egg
1 piece
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Basil
-
Greens
Cooking
Wash rice under running water.
Boil in salted water until tender.
Wash mushrooms, dry, clean. Chop the mushrooms and leeks.
Fry the mushrooms and leeks in olive oil with added butter, the ratio is 1:1. Season with salt and pepper.
Melt the butter. Add the flour, stir to avoid lumps.
Add cream and broth, stirring constantly, cook until sauce begins to thicken. Salt, pepper, add nutmeg.
From salmon to remove small bones, the spine and the skin. Cut into small cubes.
The Assembly of cake: On the bottom of the pan pour the sauce to cover the bottom.
Cover sauce with a layer of rice.
On top of the rice place a layer of mushrooms with leeks.
The next layer of salmon.
The next layer of rice.
Pour the remaining sauce filling. Sprinkle dry herbs de Provence.
Puff pastry, cut a circle larger than the diameter of the pan. Cover the pan, squeeze well the dough. Grate the Parmesan cheese.
Make a few incisions on the dough. Beat the yolk, spread it over the dough, sprinkle with grated Parmesan cheese. Bake in the oven at 180* 35-40 minutes.
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