It is wrong to consider red fish much healthier than white, motivating the high content of omega-3 fatty acids useful for humans. Inexpensive marine white fish is very rich in phosphorus, iodine, vitamin D, as well as easily digestible protein, which saves us from extra pounds. And dishes made from fish such as hake, navaga, cod, limoneme are simply delicious!
It is necessary
- - 2 eggs
- - 1 tsp Sahara
- - a glass of milk
- - 1, 5 bags of dry yeast
- - 0.5 kg flour
- - 600 g cod fillet
- - 3 heads of onions
- - butter
- - 1 liter of water
- - 250 g fish bones (for broth)
- - 1 carrot
- - 1 clove of garlic
- - peppercorns, sea salt, bay leaf
- - greens
Instructions
Step 1
Boil the fish broth, for which, pour 1 liter of water into a saucepan and put fish bones, carrots, onions, garlic, seasonings in it and cook for about an hour. Strain the boiled broth and garnish with finely chopped herbs.
Step 2
To prepare the dough in a deep ceramic bowl, combine flour, eggs, yeast, milk, butter and sugar and stir until smooth. Shape the resulting dough into a ball, return it to the bowl, cover loosely and set aside for a while in a warm place.
Step 3
Next, prepare the filling. Fry the cod fillet with onion in vegetable oil, salt, cut into small pieces. Add chopped herbs to the finished filling.
Step 4
Preheat the oven to 180 degrees. Divide the dough in half and roll each into a rectangular shape.
Step 5
Cover the bottom of the mold with the first rectangle, then lay out the finished filling and cover the cake with the second layer. Grease the top layer of dough with oil and place in the oven for 20 minutes.
