Recipe: Arrested Fish Yeast Cake... or... Fish Behind Bars step by step with pictures | Handy.Recipes

Arrested Fish Yeast Cake... or... Fish Behind Bars

Cooked yeast pie fish or... fish behind bars

Nutritional Value

I'm in a good mood today. I just felt like . But seriously, I've never met such a delicious pie. I have to admit honestly, the four of us ate it in 2 hours and then each went back into the kitchen, trying to find at least one more piece. The pie is juicy, the dough is tender and fluffy, and it's a pleasure to make. Even though this is a yeast dough pie, it's ridiculously easy to make - you don't have to knead it at all, it rises beautifully, and it's not sticky to your hands. This is a fairy tale, not a dough!!!

Author of the recipe

Ingredients for yeast pie "arrested fish... or... fish behind bars":

  • Greens (some)
  • White pepper (for stuffing, to taste)
  • Champignons (fresh, I have large ones) - 3 pcs
  • Onions - 1 pc
  • Tongue - 300 g
  • Chicken egg - 2 units
  • Salt - 0.5 teaspoon
  • Sugar - 2 tablespoon
  • Milk - 0.5 glass
  • Wheat flour / Flour - 2 glass
  • Butter (or margarine) - 50 g
  • yeast (fresh) - 40 g
  • vegetable oil (for frying)

How to cook yeast pie "seized fish... or... fish behind bars" step by step with photos

I had the yeast frozen (I bought it about 3 weeks ago, didn't use all of it and put it in the freezer). So I "check them". Although this is worth doing with all yeast, especially since it's quick and easy. Warm up the milk, add a little sugar (I put one tablespoon and then added another), dissolve the yeast in the mixture, and add a little flour (so that the mixture was like kefir or very thin sour cream). Leave it in a warm place for 10 minutes...

... or until you can see that the mixture has "cap", that has risen. I had it in 5 minutes. You probably can't see it very well in the picture.

Now add the rest of the sugar, the salt and the egg (one, the other is needed to grease the cake).

Mixing . I didn't use a mixer, I used a whisk. But if you use a mixer, use the dough hook on the lowest speed.

Now we add the flour. In small batches, we add it little by little.

Melt butter or margarine. Cool.

Add to the dough with the last portion of flour.

This is the kind of dough that doesn't stick to the walls of pans or to your hands. We leave it, covered with a towel, in a warm place for 1.5 hours.

Now we make the stuffing. Boil the sole in salted water.

Boil the mushrooms as well. I cut them in half, as they are large.

Onion is cut in julienne strips and fried in scented oil.

Let the fish cool and finely chop it. You can just mash it. One of the things I like about the sea tongue is that it does not have any bones.

Add fried onions and chopped greens (I have it frozen, that's why it is so dark; otherwise it's just dill and parsley). Salt, pepper - to taste.

The dough has risen. We grease our hands with oil (we also grease our forms) and tear off most of the dough. Put it into the form and spread it with fingers. Form a rim

Spread stuffing. The sea tongue is a juicy and fatty fish, and if it is cooled in the broth it will be even juicier. So, we do not pour out the liquid from the stuffing, but it will be a little bit. And if not, we add a little (a couple of spoons) of fish broth.

Place the mushrooms sliced into strips. Of course, it is better to have more of them, but I had just as many left at the time of cooking.

Now put our hands in the butter again and make rolls of the rest of the dough to make a grid. Yes, a trivial grid, which I even forgot to take a picture. *DONT_KNOW Whisk the rest of the egg with a fork in a bowl.

Grease the cake with it, and pour the rest of it on top, trying to distribute it evenly between the flagellae.

The oven is already preheated to 220 degrees, put the pie in, bake for half an hour... и...

... Enjoy!!!

Nutritional Value:

Whole Dish:
2331.1 Calories
100 g
76.2 g
316.3 g
222 Calories
9.5 g
7.3 g
30.1 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Onions, Juicy, Eggs, Tender, Milk, Champignons, Fish, Bread, Yeast, Peppers, Cakes, Dough, Sea Tongue

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