How to cook fish in puff pastry
You will need
- 700 g fish fillet (trout
- salmon or salmon);
- 70 g of softened butter;
- 350 g of the finished puff pastry;
- 1 lemon;
- 1 egg;
- 1 tomato;
- dill or parsley;
- 5 medium sized mushrooms;
- 1 tbsp. a spoonful of dried basil;
- pepper and salt to taste.
Before you start cooking fish in puff pastry, turn on the oven. It must be heated to 200 degrees.
Wash the fish fillets thoroughly in running water and dry them, wrapped in a cotton towel. Good rub the fish with salt and pepper. Squeeze the juice of half a lemon on it and let the fish soak.
Grate the lemon zest on a fine grater, mix it with butter, basil and chopped dill or parsley. In the resulting mass, add 1 tablespoon of lemon juice.
Mushrooms cut into slices and fry them in vegetable oil to light ruddy. Thin slices of tomatoes.
The size of the layer of puff pastry should be such that the fish fit on it entirely. Put the fillet on the dough and spread it with a mixture of butter, lemon zest and greens. Put fried mushrooms on top and tomatoes on them.
Wrap the fish stuffing or cover it on top with a layer of dough of the same size as the bottom layer. Grease the edges with a beaten egg. This is necessary so that they better stick together. Seal the edges with pinching fingers around the perimeter of the cake. As a result, you should have a tight envelope. Check that there are no holes in it.
Grease the top of the cake with the remaining beaten egg.
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