A wide variety of dishes can be prepared from fresh or frozen fish, including pies, rolls, pizza. Fleshy, fatty, boneless fish such as tuna or salmon are suitable for the filling. Even fatty capelin can be used as a filler, since it has a rather soft skeleton, and during heat treatment, the bones soften even more. The only condition is to remove the head and entrails.
Roll with salmon and herbs
You will need:
- ready-made puff pastry - 450 grams;
- salmon fillet - 700 grams;
- lime - 2 fruits;
- ginger root - 1 piece;
- dill - 1 bunch;
- leeks - 1 stalk;
- olive oil - 2 tbsp. spoons;
- ground white pepper;
- raw egg -1 piece;
- salt.
Rinse the salmon fillet, dry and remove the skin. Then cut the fish into thin, almost translucent slices. Pour boiling water over the lime fruits, remove the zest and squeeze the juice. Sprinkle the slices with ground white pepper and lime juice.
Peel and chop the ginger root. Rinse the dill, dry and chop finely. Wash the leeks and cut the white part into rings of medium thickness.
Heat oil in a skillet, add leeks and fry until blush. At the end, add ginger shavings, chopped dill to the onion, mix all the ingredients, then add the lime zest, salt, pepper and mix again.
Roll out a layer of dough and lay it with an overlap, put the fish slices and greens filling on top, carefully roll the dough into a roll. Preheat the oven to 190 ° C, put the roll on a baking sheet with oiled paper, coat the top of the pie with an egg and bake in the oven for 45 minutes. Soak a little cake under a linen towel before serving. This will make the dough softer and the roll will not crumble too much when cutting.
Fish and mushroom pie
A great combination of mushrooms and tuna in this next fish pie recipe. To prepare it you will need:
- tuna - 300 grams;
- champignons - 500 grams;
- heavy cream - 300 ml;
- ready-made puff pastry - 500 grams;
- yolks - 2 pieces;
- bow - 2 heads;
- vegetable oil;
- basil.
Wipe the mushrooms and chop finely. Peel the onions, rinse and chop into small cubes. Fry both components in vegetable oil, then pour the cream into the pan with these products and simmer the mushrooms for seven minutes until the mass thickens.
Rinse the tuna fillet, pat dry with napkins and cut into small cubes. Roll out the dough and divide into rectangles about 10 X 15 cm. Place the mushroom filling in the middle of each dough rectangle, and the fish on top. Cover with dough, brush the edges with yolk and press. Make small cuts on top with a knife.
Brush the cakes with whipped yolks and place in the hot oven. Bake for 30-40 minutes at 200c, decorate the finished pies with basil leaves.
