Description
A luxury pie made of Filo pastry with a juicy filling of coho salmon, cheese and asparagus with a creamy filling
Ingredients
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Phyllo dough
500 g
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Fish fillets
500 g
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Cheese
150 g
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Cream
150 ml
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Asparagus
100 g
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Greens
0.5 coup
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Spices
-
Chicken egg
2 piece
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Lemon
0.5 piece
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Butter
100 g
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Sesame
2 Tbsp
Cooking
Fish fillets (I coho salmon) cut into slices, season with salt and pepper, sprinkle with lemon juice.
Add the chopped herbs, stir and marinate 30 minutes.
For filling mix cream, eggs, salt.
Hard cheese to grate. I used a very high quality and delicious "cheese" Belebeevsky MK.
6 sheets of phyllo dough to grease with a brush with melted butter, lay in a rectangular shape overlap so that the edges hanging down.
Put pieces of fish (1/2 of the total number), sprinkle with half of cheese.
4-5 sheets of phyllo dough to moisten and creamy filling, crumpling like a sheet of paper, cover the layer of fish.
Put the asparagus, season with salt and pepper, sprinkle with lemon juice. Asparagus you can substitute green peas, green beans, pickles or nothing at all to add.
A sheet of phyllo and butter and place on asparagus. On top again put a layer of fish.
Sprinkle with remaining cheese.
And again a layer of crumpled sheets of Filo pastry with creamy filling. If the fill is left, pour it on top.
Hanging edges to cover the stuffing, brush the sheets with butter and sprinkle with sesame seeds. Bake 30-35 minutes at T 200C.
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