Surprisingly juicy, appetizing and tasty dish - fish in the dough, will be a great idea for any table. Crispy tender crust and incredibly aromatic fish inside - will conquer any, even the most capricious guest.
Fish in puff pastry
Ingredients:
- fresh trout - 545 g;
- puff yeast dough - 515 g;
- onion - 145 g;
- egg - 55 g;
- sesame seeds - to taste;
- lemon - 1 piece;
- spices .
Preparation
Onions are cleaned and shredded by semirings. We break the egg into a pianoforte, whisk with whisk. Puff dough defrost, divide in half and roll out into 2 squares. We spread onions, then peeled and gutted fish and seasoned with spices. Sprinkle with lemon juice, cover with a second layer and fix the edges tightly. We cover the pan with oil, spread the fish in the dough and cover with the egg. Sprinkle them with sesame seeds and send them to a preheated oven. Bake the dish for 50 minutes, and then serve it to the table.
The recipe for fried fish in the dough
Ingredients:
- fillets of white fish - 1 kg;
- vegetable oil - 105 ml;
- fresh parsley - to taste;
- spice.
For the test:
- flour - 55 g;
- eggs - 95 g;
- water - 105 ml;
- lemon;
- beer - 2 tbsp. spoons;
- vegetable oil - 35 ml;
- spice.
Preparation
Fish fillets are rinsed, soaked with a towel and cut into strips. Then spread the pieces into a bowl, pour oil, sprinkle with lemon juice, season with spices and sprinkle with chopped parsley. Thoroughly mix everything and marinate the fish for 35 minutes, putting it in a cold place.
For the dough, grind flour with egg yolks, pour in vegetable oil, add salt and gradually introduce beer and water. Leave the mass to swell for 35 minutes, wrapped in a towel. After 15 minutes, remove the towel, add proteins pre-whipped in a firm foam, and gently mix everything with a whisk. Now proceed directly to cooking fried fish in the dough. Strips of fillet dip into a batter and fry in deep-fried for 5-7 minutes. Then shift the fish to a strainer to get rid of excess fat. Next, we decorate the dish with fresh herbs and serve it to the table.
Fish baked in dough
Ingredients:
- fish - 2 pieces;
- egg - for lubrication;
- lemon - 55 g;
- breadcrumbs - 105 g;
- spice;
- vegetable oil - 55 ml.
For the test:
- egg - 1 piece;
- dry yeast - 1 teaspoon;
- flour - 305 g;
- cream - 105 ml;
- salt - a pinch;
- sugar - 1 teaspoon.
Preparation
So, first you need to prepare a dough for fish. In a deep bowl, pour out the sugar, yeast and throw a little flour. Cream warmed to a warm state and poured to dry ingredients. Stir the contents with a spoon and leave for 15 minutes. Butter melt and cool. Separately, we sift the remaining flour, break the egg into it, throw a pinch of salt and shift the mass into a suitable spoon. We knead the elastic dough and leave it for 25 minutes, covered with a dry towel.
In the meantime, we clean fish from the entrails, rinse and gut. We season the carcass with spices from all
Raise the dough we divide into 2 parts and roll each into a thin layer. In the center of each billet we pour a few breadcrumbs, and cut the edges and cut out the fish. Carefully wrap the dough overlapping, thus forming a "mesh". We cover the pan with vegetable oil, spread the fish in the dough, cover with the beaten egg and leave for 25 minutes. Bake in preheated to 185 degrees oven for about half an hour. We serve a ready dish with mashed potatoes or boiled rice.