In this recipe, fish and dough complement each other perfectly. While the fish becomes tender and soft, the dough soaked in lime juice and fish takes on an interesting pleasant aroma and a crispy crust. You can take both fish fillets and whole, but not too bony fish. From the amount of data in the ingredient list, there should be two servings. Sesame is necessary, because it is thanks to sesame that the dough acquires an unusual taste.
It is necessary
- • 0.5 kg (about 2 pieces) of fish (sea bass, pike perch, trout and dorado are suitable);
- • 0.5 kg of puff (fresh or yeast) dough;
- • 150 g onions (about 3 onions);
- • lime (you can take lemon instead);
- • salt;
- • pepper and sesame seeds to taste.
Instructions
Step 1
Cut the onion into half rings.
Step 2
Beat eggs.
Step 3
Peel and gut the fish.
Step 4
The puff pastry must be divided into two parts. Each piece must be rolled out. Put onions and fish on them.
Step 5
Season with salt, pepper, drizzle lightly with lime (lemon) juice.
Step 6
It is necessary to put the onion again, this time on the fish.
Step 7
After that, wrap the fish in the dough, carefully pinching the edges.
Step 8
Put the fish on a greased baking sheet (you can use baking paper), grease thoroughly with an egg and sprinkle with sesame seeds.
Step 9
Place the baking sheet in an oven preheated to 180 ° C and bake for 45-50 minutes.
