Beautiful fish pie

Beautiful fish pie


• 500 g flour + 50 g podsypku
For the dough:
• 100 ml of milk (preheated to 30 g. C)
• 10 g of fresh (living) yeast
• 1 egg
• 2 tbsp Sahara
• 1 tsp salt
• 70 g softened butter
• 370 g flour
For filling:
• 600 g fresh fillet of trout
• 120 g mozzarella cheese
• 1 small red pepper
• 1 medium tomato
• parsley, salt and pepper — to taste

Dissolve the yeast in milk, add sugar, salt, butter, eggs, flour and knead the dough.
Cover and place in refrigerator for at least 3 hours.
Coming up the dough (volume increased by 2 times) to get the dough from the refrigerator and let it stand for about an hour at room temperature.
An hour later, roll out the dough into a circle of 0.6 cm thick. Stepping back from the edge 3.5 cm circle lay strips of trout, cut into 2.5 cm thick, cover the dough from the edges and well close up the seam.
It turns out that’s a roll.
Cut the roll into pieces of 4 cm in width and turn on each piece of fish up to 90 degrees.
The rest of the fish cut into pieces and place in the middle of the cake.
Top fish lay sliced ​​slices tomato and pepper, salt and pepper and cover with all the pieces of mozzarella.
Leave in a warm place for 30 minutes.
Bake in preheated 180 gr. With the oven for 30 minutes until golden brown.
20 minutes after the start of baking dough grease yolk.


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