https://dishmagazine.com

Home
Baking
Fish pie

Ingredients

Adjust Servings:

	700 g unleavened puff pastry
	1 onion
	100 g rice
	300 g salmon
	3 egg
	1 tablespoon olive oil
	a few fresh sprigs parsley
	70 g butter
	300 g leek
	1/2 lime
	salt
	black pepper

Nutritional information

141 g

Protein

380 g

Fat

379 g

Carbs

5621

Calories

Fish pie

Name: Fish pie
Total time: 1 h
Yield: 2
Cuisine: European
Ingredients: unleavened puff pastry: 700 g; onion: 1; rice: 100 g; salmon: 300 g; egg: 3; olive oil: 1 tablespoon; parsley: a few fresh sprigs; butter: 70 g; leek: 300 g; lime: 1/2; salt; black pepper

Features:

Cuisine:

European

1 hour
Serves 2
Easy

Ingredients

700 g unleavened puff pastry
1 onion
100 g rice
300 g salmon
3 egg
1 tablespoon olive oil
a few fresh sprigs parsley
70 g butter
300 g leek
1/2 lime
salt
black pepper

Directions

Steps

Done

5 min

Preparing

1. In a frying pan with the addition of a small amount of olive oil, soften the leeks.
2. Cut the fish fillet into pieces, put in a bowl.
3. Add chopped parsley and lime juice. Season with salt and pepper. Pour a little olive oil. Mix everything well. We remain to insist.

Done

55 min

Cooking

1. Sprinkle the table with a little flour. We roll out a layer of dough.
2. Lubricate the form with oil, sprinkle with flour. Transfer the dough into the form.
3. Next, lay out and evenly distribute the filling in layers. First we put boiled rice. Next, leeks, chopped boiled eggs. Gradually distribute small pieces of butter. We lay out the fish as the final layer.
4. Cover the top with a second layer of dough. Pinch the edges well.
5. Brush the surface with beaten egg. We make punctures with a fork.
6. Place the mold in an oven heated to 356 °F (180 °C) for 25-30 minutes.
7. The cake is ready. Lubricate with butter.

Chef Hanna

Fish soup

Baked eggplant with garlic and basil

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Fish pie

Ingredients

Directions

Steps

Preparing

Cooking

Chef Hanna

Related Recipes: