Description
Well, sooooo delicious! And what flavor stood until the cake was baked in the oven!!! You crazy...
Ingredients
-
260 g
-
150 g
-
4 piece
-
1 Tbsp
-
300 g
-
50 g
-
50 g
-
200 ml
-
-
-
Cooking
Wash the fish and cut into fillets without skin.
Fillet cut into small pieces or slices, a little salt and pepper.
Sift flour, add salt and butter cut into small pieces.
RUB hands in a uniform crumb. Add lightly beaten egg and mix well.
If the dough still crumbles, add sour cream and knead.
The dough roll into a ball, wrap in foil and take to a cold place for 1 hour.
Shape with a diameter of 26-28 cm to grease with fat, to knead, form the dough, having a high side, lay a baking paper and pour in dried peas. Place in oven heated to 180*C, for 10-15 minutes.
Hard cheese grate on a fine grater.
Beat eggs with salt and pepper, pour the cream and mix well.
Form with pompejanum test remove from oven, remove beans and paper. On the bottom evenly sprinkle cheese.
Top with the crumble Roquefort.
Place in oven and bake 30-40 minutes.
The finished cake to take out and let stand for 10 minutes. Then removed from the mold, put on the grill and sprinkle with herbs.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.