Description
Made one of my favorite fish cakes and rushed to the website to post the recipe. But first we decided to test existing recipes, not to be repeated. Yeah! All sorts of fish cakes on the site a lot, and even have a cake, braided in the same way. But with the stuffing, as I have, I have not found so placed. The cake is cooked, quickly of the available products and get a lot and delicious!!!
Ingredients
-
The dough is flaky yeast
-
Fish fillets
-
Chicken egg
4 piece
-
Chicken egg
1 piece
-
Dill
1 coup
-
Onion
2 piece
-
Vegetable oil
1 Tbsp
-
Salt
-
Black pepper
Cooking
Take the necessary ingredients: the dough and frozen fish, eggs already cooked, onions and fresh dill. In fact, the preparation takes more time than just baking. So, go ahead.
Put the fish in boiling salted water with a Bay leaf and a few peas black pepper. Boil until tender. We only need the filet, the broth will be possible then for something else to use.
Simultaneously, fry in vegetable oil diced onion.
Until the fish is cooked and the onion is fried, out of the package the dough and give it thaw and come to myself :)
Get broth from the cooked chicken and divide it into fairly large pieces. Allow to cool.
Until the fish and onions are cooling, cut hard-boiled eggs diced.
And grind the dill. As you can see, it should be a lot. All components of the filling are ready, begin the test.
Thawed dough is given the shape of an oval (cropping is still useful to us) and place on a baking tray covered with baking paper. The dough should be put diagonally, the fish would be great. The edges of the dough make slightly obliquely cuts strips, not reaching the middle, so you can braid it into a pigtail.
It's time for toppings. The first layer spread the cooled pieces of fish. Top fish fried onion. Lightly sprinkle with salt and pepper.
The next layer is spread on a onion chopped eggs, sprinkle lightly with salt and top with eggs lay out the dill. Now starting from the tail Zapletal on the fish from the side of the strip pigtail. At this stage it is better to take raw egg, which you will grease the tart and brush gently to fluff the edge of each strip, which is placed overlapping the next. Therefore, the egg will immediately bonding strips, not allowing them to spread.
From the remnants of the dough that was previously cropped, begin tinkering parts - the head, tail, fins. Use all remaining dough, giving vent to imagination. Using kitchen scissors, make the incisions - the spines on the lateral line of fish, the fins and the edge of the head. As eyes use half of the olives, which put a pea black pepper.
Lubricates the entire fish egg. Well, the fish is ready to be sent in the preheated oven. Is baked at a temperature of 180-200 degrees very quickly, about 15 minutes, because the Danish pastry is baked fast and filling, we are all ready.
All, you can start eating.
And so the cake looks in the cut. I cut closer to the tail, in the middle of the stuffing even more :) Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.