The fish pie can be served for dinner and is easy to digest and quick to prepare.
It is necessary
- - baking dish;
- For the test:
- - wheat flour 300 g;
- - milk 0.5 cups;
- - chicken egg 1 pc.;
- - dry yeast 1 teaspoon;
- - olive oil 4 tbsp. spoons;
- - salt 0.5 teaspoon;
- For filling:
- - fresh salmon 500 g;
- - a mixture of frozen vegetables (eggplants, tomatoes, peppers, onions) 400 g;
- - processed cheese 150 g;
- - garlic 2 cloves;
- - parsley greens;
- - dill greens;
- - lemon juice 1 tbsp. the spoon.
Instructions
Step 1
Dissolve the yeast in warm milk. Add an egg and 2 tbsp. tablespoons of olive oil, salt to taste and mix well. Gradually add flour and knead the dough so that it does not stick to your hands. Form a ball, cover with cling film and leave in a warm place for 1 hour. The dough should double in size.
Step 2
Separate the fish from the bones and skin, cut into large pieces and pour over with lemon juice. Let it infuse for 30 minutes. Lightly fry the vegetables in a frying pan with olive oil, no salt and over low heat.
Step 3
Grate the cheese on a coarse grater with the garlic. Finely chop the parsley and dill and mix with the cheese.
Step 4
Roll out the dough into a thin layer, leaving a small ball for decoration. Put vegetables in an even layer in the middle of the layer and salt a little. Top with a layer of grated cheese, herbs and garlic mixture. Then add the salmon slices and season with salt and pepper. Replace the cheese mixture on the fish. Bend the edges of the dough so that you get a slipper. Transfer to a baking dish and garnish with strips of dough.
Step 5
Brush the cake with yolk and leave for 15-20 minutes. Bake for 30-40 minutes at 180 degrees until golden brown.
