Description
The combination of products in the filling of this cake is unusual. But, as practice showed, very worth it! Add in the stuffing of the rice bubble mix Mistral gave the cake, first, full, second, the utility, and third, zest.
Ingredients
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Fish
1 piece
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Fennel
1 piece
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Figure
100 g
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Cream
120 ml
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Chicken egg
2 piece
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Parmesan
50 g
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Butter
200 g
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Salt
-
Black pepper
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Flour
300 g
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Yolk egg
2 piece
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Yogurt
2 Tbsp
Cooking
Sift flour with salt, add the diced cold butter, chopped to a state of fine crumbs.
Add the egg yolks, yoghurt, knead the dough. If the batter is stiff, add a little ice water. Wrap the dough in cling film and refrigerate for half an hour.
Boil the rice, season with salt.
Fennel cut into thin slices and fry both sides in oil.
The fish is cleaned, cut into fillets and cut into strips. Fish season with salt and pepper, sprinkle with oil.
Roll the dough into the reservoir and put in a greased form. Refrigerate for another 15 minutes.
Put the cooled rice in the dough.
Mix cream, eggs, add grated Parmesan.
Pour the egg-cheese mixture in Fig. bake in the oven for 15 minutes.
Spread on top, slightly pressing into the stuffing, fennel and fish.
Bake for another 20-25 minutes.
And this is the pic that I used in the recipe.
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