Baskets with trout and spinach will serve as an excellent appetizer for a festive table. Plus, they're very easy to prepare.
It is necessary
- For the test:
- - a glass of flour,
- - 120 g butter,
- - 6 tbsp. tablespoons of cold water
- - salt to taste.
- For filling:
- - 300 g spinach,
- - 150 g heavy cream,
- - 2 eggs,
- - 100 g of hard cheese,
- - 1 trout steak,
- - 1 tsp. ground nutmeg,
- - salt to taste.
Instructions
Step 1
Sprinkle flour on a board, add salt, and put a lump of butter from the refrigerator.
Step 2
Chop the butter with a knife, stir it with flour until a pea-sized crumb forms and pour into a cup. Add cold water and quickly knead the dough until all the crumbs are combined into a ball.
Step 3
Place an egg-sized piece of dough on the bottom of the molds. Spread over the surface of the mold until the basket comes out. Place the molds in the refrigerator.
Step 4
Separate the trout from the bones and skin and cut into thin slices. Mix eggs with cream.
Step 5
Add spinach, nutmeg and finely grated cheese.
Step 6
Take the molds out of the refrigerator. Roll the trout strip into a roll.
Step 7
At the bottom of each dough basket, put 1-2 tbsp. pouring spoons. Top with the trout roll. Align and press lightly so that the fill rises to the top of the basket. Add some more fill if needed.
Step 8
Bake in an oven preheated to 175 degrees for about 50 minutes. Serve trout and spinach baskets as a snack.
