Fish cake recipe.

Fish cake recipe.

Fish cake recipe.


4.5 cups flour
2 tbsp. l. Fresh or 3 hours. l. dry yeast
1 cup milk
Article 8. l. butter
3 egg yolks
1/2 h. L. salt
1 egg for lubrication

For filling:

600 g fillet of pike perch
400 g fillet of sturgeon
200g salmon fillet
1 cup buckwheat chaff with slide
1 egg
Article 5-6. l. butter
1 onion
1 bunch dill
Salt and black pepper

Fish cake recipe.


Butter oparnoe Prepare yeast dough.
Pike perch fillet cut into medium cubes, chop the dill. Onion peel and cut into small cubes, fry in 2 tablespoons. l. butter until golden brown, 10 minutes. Then add perch fillet, cook 5 min. Stir in dill and cook for another 3 minutes. Remove from heat, cool and finely chop together the stuffing.

Buckwheat chaff grind hands with beaten raw egg and rub through a colander. Pour buckwheat bakeware in 1.5 cups of boiling water with oil, salt, stir quickly, cover and place in a preheated 200 °

C oven until tender, 20-30 minutes. (all of the liquid should be absorbed). Then remove, cool and mix with minced meat prepared from walleye, season with pepper and salt.

Fillet of sturgeon and salmon cut most thin slices, lightly salt and pepper.
Divide dough into two unequal parts.

Most of the roll as long pie ("fish") or round cakes. Place the layers: half the fish stuffed with buckwheat walleye, sturgeon and salmon slices, again stuffed walleye, sturgeon and back slices of salmon.

Fish cake recipe.



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