Description
The dish was invented by accident when in the freezer revealed a lone salmon steak and the remains of the mussels. I wanted the stuffing to pies charm, and I made mussels, beef, and fish added to it the chopped pieces. The taste of the meat resembles the taste of cod liver and fish slices, sprinkled with lemon juice makes the filling more tender. Fans of seafood should be like.
Ingredients
-
Salmon
1 piece
-
Mussels
300 g
-
Onion
1 piece
-
The dough is flaky unleavened
1 pack
-
Parsley
0.5 coup
-
Lemon
0.5 piece
-
Seasoning
1 handful
-
Salt
1 handful
-
Sunflower oil
4 Tbsp
-
Allspice
5 piece
-
Yolk egg
1 piece
-
Milk
1 Tbsp
Cooking
Cut onion finely and fry it in butter until translucent, then add the mussels (do not thaw), and stir-fry for 10 minutes until tender. In the late season with salt, Provencal herbs (they are very suitable to mussels), add the chopped parsley. Pour on a plate to cool.
Salmon put into cold water, add salt and pepper, and cook until tender, 10-15 minutes after boiling.
While the salmon is cooking, puree them with a blender mussels with onions. Not very small, the mixture should be like ground walnuts. Pour the resulting mass with the juice of a lemon slice.
Ready salmon put to cool, then pour it with lemon juice.
Salmon cut into pieces measuring approximately 1*1 cm and mix with the minced mussels.
Now for the test. I had puff pastry that was already divided into 9 squares, if this is not possible a layer of dough to divide on their own.
Each square of dough a little roll out to a thickness of 2-3 mm and put in the center a tablespoon (heaped) of filling. Square edge joined to make a triangle, and semipaved them, so as not revealed when baking.
Lubricated with a mixture of yolk and milk, and send in a preheated 180 degree oven for 20-25 minutes. Here they are out.
This sectional view.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.