Chopped dough with the addition of oregano, tender fish and velvet milk sauce - these are the ingredients for the amazing taste of this pie!
It is necessary
- Dough:
- - 100 g of cold butter;
- - 2 yolks;
- - 200 g flour;
- - 1 tsp dried oregano;
- - a pinch of salt and pepper.
- Filling:
- - 200 g of red fish;
- - a bunch of fresh dill;
- - salt and pepper to taste.
- Bechamel sauce:
- - 300 g of milk of normal fat content;
- - 30 g of Parmesan cheese;
- - 40 g of butter;
- - 40 g flour;
- - salt and pepper to taste.
Instructions
Step 1
Start by making the dough: chop the flour and cold butter into crumbs with a knife or food processor. Add salt, pepper, dried oregano, yolks and knead the dough. Roll it into a mold and chill in the refrigerator for half an hour.
Step 2
Season the red fish (it is better to take fatter) with salt and pepper. Fry in a lightly buttered skillet until golden brown. Cool and disassemble with a fork (bones, if any, remove).
Step 3
Finely chop the dill greens and mix with the fish. Spoon this mixture onto a chilled base.
Step 4
Melt the butter in a saucepan. As soon as the butter fizzes, add flour to it and whisk quickly. Don't make the fire too strong to keep the flour from burning!
Step 5
Add milk to it in several steps, stirring constantly with a whisk. Next, simmer for about 5 minutes, until the mixture thickens and becomes smooth. Add the grated Parmesan, pepper and salt (be careful and remember that you have salted the fish already!), Stir the sauce and remove from heat.
Step 6
Pour the sauce over the pie and send to the oven preheated to 190 degrees for 30-35 minutes. The finished cake will completely grab the top!
Step 7
Cool the finished pie before serving.
