In this pie, mackerel goes well with mushrooms. The filling is in perfect harmony with the free-flowing, tender dough. This snack cake is served with transparent fish jelly cubes.
It is necessary
- For the test:
- - 350 g flour;
- - 150 ml of water;
- - 140 g butter.
- For filling:
- - 700 g of fresh mackerel;
- - 200 g of champignons;
- - 1 onion;
- - 1 egg yolk;
- - 5 tbsp. tablespoons of bread crumbs;
- - 3 tbsp. spoons of sour cream.
- For fish jelly:
- - 400 ml of fish broth;
- - 12 g of gelatin.
Instructions
Step 1
Knead the plastic dough from softened butter, flour, salt, gradually adding warm water. Put the finished dough in the refrigerator for 10 minutes.
Step 2
Peel fresh mackerel, remove all seeds. Do not discard the head and tail from the fish. Cut the fillets into small cubes, add the onions, and fry together for 3-4 minutes. Then add the mushrooms, salt, fry until tender. Put the fried fish with mushrooms in a bowl, mix with breadcrumbs, add sour cream. Salt and pepper to taste, mix everything.
Step 3
Grease a baking dish with oil. Roll the dough into a thin tortilla to fit the mold so that the edges of the dough hang down from the mold. Place the filling on top, cover with the edge of the dough.
Step 4
Dilute the egg yolk with milk, beat lightly, grease the surface of the dough with it, prick with a fork. Bake for half an hour at 200 degrees in the oven. After that, cool the finished pie with mackerel and mushrooms, remove from the mold.
Step 5
Cook fish broth from the head and tail. Soak gelatin for 10 minutes, mix with hot broth. Cool, pour into a wide mold, cool completely. Cut the finished fish jelly into cubes and serve with the finished pie.
