Description
I tried this dish at one of our Samara institutions. It was so delicious that we decided to repeat it at home. BUT! No such recipe on the Internet I found!! Was similar, but not, not up to that level... And then I decided to experiment! The ingredients and the recipe is completely intuitive, I was guided by their memories and brief description of menu items))) the Result is no less delicious with the first attempt!! Therefore, heartily share and highly recommend to cook it for any occasion!! This dish is good and satisfying in its own right, and with a side dish, perhaps best spaghetti! Cooking times are 20-30 minutes - direct the preparation of meals, 30 minutes in the oven. Pictures a little, but I think they will be enough, do not judge strictly =)
Ingredients
-
Salmon
300 g
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The dough is flaky yeast
100 g
-
Shrimp
6 piece
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Green olives
6 piece
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Tomato
1 piece
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Cream
400 ml
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Lemon juice
1 Tbsp
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Salt
-
Black pepper
-
Nutmeg
-
Cheese
60 g
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Vegetable oil
-
Sesame
-
Yolk egg
1 piece
Cooking
Cleanse our salmon from the skin and bones and divide into two strips. I had the salmon steak - he just turned two. Fry each side in a skillet (over high heat) literally 30 seconds. Turn off the heat - sprinkle with the juice of both halves. Spread it on the fish alternately with half olives and half of shrimp. In General, the menu had specified black olives, but I have had olives, which I prefer. The difference I noticed. Can try with olives. And on top of the olives and shrimp still spread thin platelets cheese. Photo hurry, made to calculations of the cheese, sorry.. =)
Next, cut the pastry into two strips the width of the finger, the length is a little more of the length of the slice of salmon and roll out thinner. Wrap our salmon spiral is already on the form can be made with little clearance. Here, of course, have popyhtet, but happened to me - I'm sure will turn out for you, most importantly, slightly moisten the fingers with vegetable oil =) Then grease the dough with egg yolk to our fish beautifully flushed and fingers on top of making a bit of sesame seeds and a little grated cheese and put into a pre heated oven at temperature of 200 degrees.
And while the fish baked and zarumyanyatsya, prepare the sauce for our fish. Cut tomato into small cubes, throws for a couple of minutes in the pan to slightly soften it and get some juice and pour in the whipped cream. While stirring, add salt and spices. And don't forget to keep an eye one eye for fish. Literally 5 minutes later our mixture thickens to the consistency of the sauce and gives it a nice delicate color. Turn off the heat and leave the pan under the lid.
We return to our fish until it's done quite a bit. She's already flushed, but then it costs a little extra to the dough inside was raw (I check readiness with a toothpick). Once the fish is ready - put it on plates and pour to our sauce! Ready!! I have to say - this dish is best to eat immediately after preparation, because after cooling and subsequent heating, it will be drier and not as tender, BUT if you leave on the trail. day - just keep the sauce on the side (otherwise the dish is simply "racialise"), add it to the fish already how will you warm up. Although my husband said that is also delicious the next day!!))) I hope this dish will appeal to you and your family as well as liked it our family!! =)
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