- Puff pastry 400 g
- Fish fillet (or minced fish) 200 g
- Boiled potato (small) 1 pc.
- 1 carrot
- Onion 0.5 pcs.
- Sunflower oil 4-5 tbsp. l
- Yolk 1 pc.
- Black pepper (or red), ground to taste
- Salt to taste
- Main ingredients: Salmon, Flounder, Crucian carp, Salmon, Pollock, Herring, Salmon, Mackerel, Sterlet, Cod, Tuna, Trout, Hake, Potato, Carrot, Puff pastry, Whitefish
- Serving 6 servings
- World Cuisine
Knife, baking parchment, lid, rolling pin, spoon, plate.
Step 1: Cook the fish.Prepare the ingredients for the fish cake. Cook potatoes in advance. Boil the fish fillet in a pan. You can bake fish or steam it.
Step 2: prepare the filling.
Pour vegetable oil into a preheated skillet, add finely chopped onions and grated carrots. We pass the vegetables over medium heat for 6-7 minutes.
We’ve covered the fish with a fork. Add grated boiled potatoes, salt, add black or red ground pepper to taste. Stir the fish with carrots, onions and potatoes.
Step 3: roll out the dough.
Roll out the puff pastry into a layer 6-7 mm thick. Divide into 2 unequal parts.
Step 4: cut the workpiece from the dough.
From most of the cut fish. From the scraps we make thin sides.
Step 5: make a cake.We spread the cooked potato-fish filling on the dough. Grease the beads with yolk. We form the top layer of the pie. From the smaller part of the dough we make the "head" and "fins" of the fish.
Roll out the dough a little thicker, 4-5 mm. With a plastic bottle cap, we cut out circles-flakes.
Step 6: make fish scales from the dough.
Attach the circles of dough.
Step 7: bake the cake.
Grease the dough with an egg. Fins are covered with foil so as not to burn. In the process of baking (in the middle), remove the foil.
Sent to a preheated oven. We bake a fish pie from puff pastry for 20-25 minutes. at a temperature of 180-190 degrees.
Step 8: serve the cake.
Layer cake with fish and potatoes served in a warm form.
Enjoy your meal!