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Fish Pie
mold size - 24-10-5 cm
100 ml ( 3.3fl.oz ) milk
10 g ( 0.35 oz ) fresh yeast or 3 g ( 0.1 oz ) dry
5 g ( 0.17 oz ) sugar
150 g ( 5.1 oz ) eggs
30 g ( 1.1 oz ) butter (melted)
200 g ( 7 oz ) flour
A pinch of salt
80 g ( 2.8 oz ) hard cheese
300 g ( 10.5 oz ) trout (can be replaced with another red or white fish without bones)
50-80 g ( 1.7oz - 2.8oz ) spinach
Heat milk to 35-36 ° C ( 95-96F )
Add yeast and sugar to the milk, stir to dissolve the yeast. Cover with plastic wrap and store in a warm place for 15-20 minutes.
Add melted butter, eggs to milk and yeast, mix.
Add flour and salt, stir again until smooth.
Grate the cheese on a fine grater, add to the dough, stir.
Wash the spinach, dry it, cut it and also put it in the dough. Stir.
Cut the fish into cubes and also add to the dough, stir.
Grease a baking dish with butter and sprinkle with a thin layer of flour. Transfer the dough into a mold, flatten.
Send to an oven preheated to 180 ° C - 350F ( Gas 4 ) for 35-40 minutes.
Take the finished cake out of the mold and wait until it cools down. A cold cake tastes better!