Description of the preparation:
The cake is tender, satisfying and very tasty! It can be served both in warm and in a cooled form. Tender meat of red fish, soft cheese and cream filling will not leave anyone indifferent. To the filling, you can optionally add mushrooms or any seasonal vegetables, it all depends on your imagination and preferences.
Prepare all the ingredients.
Combine the flour and diced butter in a deep bowl.
Grind everything with your hands to the state of crumbs.
Add the beaten egg and salt.
Knead a soft dough that does not stick to your hands. If the dough does not want to gather in a lump, then add 1 tbsp. sour cream, if on the contrary sticky, then 1-2 tbsp. flour. Wrap the finished dough in cling film and put in the refrigerator for 30 minutes.
To pour, beat eggs with salt and ground pepper, add cream and mix.
For the filling, dice the cheese and fish. Combine and mix.
Lubricate the baking dish with oil, lay out the dough and evenly distribute it over the entire surface, forming high sides with your hands. Prick the bottom with a fork.
Put parchment on top, and any load (beans, peas, etc.) on the parchment. Submit the form in an oven preheated to 180 degrees for 10-15 minutes.
Then take out, remove the load, parchment and sprinkle the bottom with grated cheese (leave half for the top).
Spread the filling evenly. Sprinkle the filling with salt and black pepper.
Pour the fill and sprinkle the top with the remaining cheese.
If desired, the top can be decorated. I decided to add slices of tomato, chopped onion rings and fresh herbs. Bake the cake at 180 degrees for about 25 minutes (until the top is completely seized).
Laurent pie with fish is ready. Greens gave up all its aroma, so it can be safely replaced with fresh.
Enjoy your meal!
Categories: Diet recipes