Pie "Spit with trout"

Pie "Spit with trout"

Category: Bakery products

Ingredients
Dough:
Wheat flour	330 g
Milk	125 ml
Salt
Sugar	1.5 tbsp. l.
Melted butter	50 g
Dry yeast	1.5 tsp.
Egg	1 PC.
Filling:
Fresh salmon fish (salmon, trout, coho salmon, etc.)	600-700 g
Dry white wine	1.5 tbsp.
Zest of half a lemon
Cream cheese (like Philadelphia)	about 200 g
Dill	bundle
Salt pepper
Potato starch	1 tbsp. l.

Cooking method

• We put all the ingredients for the dough in the HP and put them on the "Dough" mode.
  
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• Trout (remember that I had a trout) is boiled in white wine and zest for 15 minutes from the beginning of the boil. Then, letting it cool in this "brine" until warm, remove, remove the skin / bones, knead with a fork. Add cream cheese, salt and pepper to taste, a spoonful of starch, chopped dill to the fish. Stir.
  
• We roll out the dough into a rectangular layer and cut the edges opposite into strips about 2 cm wide.Do not bring the cuts to the middle, the filling will lie there. We spread the filling with a "sausage" in the center of the layer and begin to wrap the braid, overlapping the cut strips of dough alternately on each side. Lubricate with an egg half-and-half with water, and let it stand in the oven for 30 minutes at 180 degrees. All. I got the idea that you can put a few boiled quail eggs there for beauty (you will be super on the cut), but I did not have them.
  
• Tek-s, special fo Hairpin master class in bandaging trout in a braid. Please note right away that I have a large one, because there are 900g of trout and a double portion of dough (I had guests), yours will be smaller, do not be alarmed. So, please:
  
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• In addition, I boiled quail eggs and added them to the filling. The trout withstood very well in wine, in which it was cooked with the addition of Kamis for fish and sweet peas.
  
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• Here is a completely swaddled "doll", and this is it after 30 minutes. proofing.
  
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• And this is the result of work:
  
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Note

You have to drag and drop recipes from the blog. One joy - I didn't have time to stick them there ...

Out of greed, I bought two not frozen trout, 3.7 kg each, yesterday. The promotion was in the market. 2 for the price of one. One was weighed, the second was reported to her. I'm going home, thinking: "What to do with it ?!"
It's a pity to freeze (why not take ice cream then ?!). In general, I decided to shove one off to my mother (and who asks her? Do what you want, salt half of the second, and for another half of my trout, a recipe has been prepared for a long time, but there was never a chance to try it.
I laid it out on the cutting table with bloodlust at home. Beautiful .... Big, silvery .... I ran my nose along the carcass and drew in air. Fresh ... My husband already laughed and called me a cop ... Be-be-be ... But I smell the freshness and taste of products.
I pulled out my signature hefty fish fillet knife (long and rather narrow). A good tool is 50% success, as my husband says. Oh, I remember how I almost cried, swore and freaked out, sawing the unfortunate salmon on fillets for the first time.
My husband walked around me, calmed me down, offered his services. But I firmly wanted it myself. In general, I did it like God did a tortoise then, but I mastered it. Now, of course, it is faster and more accurate ten times.
In the original, this is a braid with salmon, which, in principle, is the same. The original recipe is on the Gastronome website. It was posted by someone with the nickname BFesina.

So that's it. It was with béchamel sauce, which I was damn lazy to make, so I replaced it. And she added zest, since she is with fish - just mur-r-r-r. I will lay out the recipe with my own minor alterations.

I brought a bottle of Lambrusco (I love this young Italian sparkling wine very much), but since we are dealing with fish, Lambrusco bianco was used. Well, I had supper. No figure can stand this, my dears. But very tasty ...

And what did you lubricate the top with? Again, everyone understands? NOT ALL !!!

[Hairpin]

Hairpin

Don't be raw !! In the first post I wrote everything in detail. Boil the whole fillet (well, or cut it into two parts, if it doesn't fit into the pan) in wine with spices, peas, lemon zest, salt. Allow it to cool down in all this (I stood for a day, nourished). Then remove the skin, mash with a fork, add starch (1 tablespoon), cheese and chopped dill. And swaddle it all in dough. Lubricate with water and an egg in half (ice, it seems, is called).

I'm going to try on the order ...

Recently I have been making a pizza type, but instead of salami, fresh trout! so sincerely

So on a sheet of dough, pieces of trout are fresh, cheese, probably, but what else?
But it can be like this filling - Philadelphia cheese, dill. Bli-i-in. Need to try. Idea!!

By the way, this is pizza. Only fish. It can be different - with seafood and fish as well ..

What a beautiful pie Here I have a salted trout, have eaten everything, can it be entered into such a pie, boil malekh in wine and add spices. tell me pliz While I'm waiting for advice, I went to make pate sausage

What a beautiful pie Here I have a salted trout, have eaten everything, can it be entered into such a pie, boil malekh in wine and add spices. tell me pliz While I'm waiting for advice, I went to make pate sausage

I baked smoked salmon with success. A slightly salted, I think, it is quite possible to boil.

So on a sheet of dough, pieces of trout are fresh, cheese, probably, but what else?
But you can use the type of filling - Philadelphia cheese, dill. Bli-i-in. Need to try. Idea!!
By the way, this is pizza. Only fish. It can be different - with seafood and fish as well ..

Aha !!! pieces of fish, then a lot of browned onions, then tomatoes (and sometimes without them), and then grated cheese. And when I get it, its greens, greens !!! Husband likes it more than meat !!!

[Scarecrow]

Scarecrow... you didn't write when to clean the fish ... I boiled it in scales ... So I sit and think ... it was necessary to clean it before boiling ... or after boiling ...

No, everything is OK, the flight is normal. Boiled with skin (with scales). Then, after cooking, they are removed. Salmon are never peeled from scales at all. It is only washed well. Then they simply don’t eat the silver skin, it’s not crumbling.

Well, here I am such a wicker:



After boiling and soaking, the skin came off like a stocking. No troubles at all. Only I didn't understand how you can put so many fish in so much wine? I almost lost the whole bottle. But the amphibian strangled, and my salmon was only half covered with wine. I turned it over ...

As they say, thanks to the author for the recipe and moral support !!!

Very good for the first time. The dough is beautifully baked. A little skill is just needed and will be great. Who would have seen what I braided the first time.

I don't see any greenery in the fish, probably it wasn't. I also cook in a small amount of wine, skin side up in a large wide-bottomed saucepan under the lid (the main thing is that the meat is in the wine). It is a pity to "throw away" a lot of wine.

Well, what about the taste? Not really? It's a pity, I like it so much ...

Why not really ?! She's almost eaten !!! And the greens are dried there. Lot. My sister really liked the dough.

[Scarecrow]

but I came Scarecrow "prick"

Even this morning I was going to dress my salmon in your "braid", but my husband refused the dough and strictly ordered to simply bake in cream. But before that I studied the whole topic, printed it out, in short, a purely pedantic approach.

What I didn't understand - how did you cut these stripes so evenly? Do you have a special cutting and marking rug or did you strike a rug?

No, just a curly roller knife (he got into the frame there in one of the photos), by eye. I rolled it into an almost even rectangle, then cut it exactly into the shape that I need (the scraps are lying around, also visible), then I "chopped" the strips. Simply by hand, no rulers or rugs. Yes, it seems and not so perfectly straight.

Here is my first pen test

Thanks for the recipe, I really liked the dough! At first, my husband was skeptical about the idea of ​​a fish pie, he only loves sweets, and when he tried it, he appreciated it! I convey my gratitude from him.

[Ann @]

Hairpin looks like a future butterfly

And my husband looked, passing by, and very affectionately threw: "What a little lyalechka!" He has associations with babies and diapers for some reason ...

Ann @

What a wonderful braid! Our husband is a response alaverdy!

Oh, what a pie, you can be stunned But how can you roll out the dough so evenly so that it is the same thickness everywhere? Because I have neither the edges nor the dough itself exactly. And what can replace Philadelphia cheese?

But how can you roll out the dough so evenly so that it is the same thickness everywhere? Because I have neither the edges nor the dough itself exactly.

I saw rolling pins, in order to be evenly rolled out, they put rubber bands or wooden wheels of a certain thickness on the edges of the rolling pin .. and so they rolled out the required thickness of the dough.

I just roll it out with a wooden rolling pin. Without any tricks and wisdom. Sleight of hand and nothing else.

My braid is not terribly beautiful, but it was very tasty, so I decided to show it, so to speak "found my braid on a stone"

There she is



Thank you very much for the recipe, very, very tasty.

But she perfectly kept all the filling and this is the main thing. Beauty will then follow. With practice!

Thanks for the braiding idea and the dough. Used for meat pie. Chuuuuuuuuudno!
Scarecrow

As a way of serving / decorating a dish - very much ... I agree ...

Scarecrow
I want to clarify whether this dough can be pre-prepared and frozen? To spend less time on cooking later ... Looks very nice on the festive table

You can definitely boil the fish the day before ...

Scarecrow
I want to clarify whether this dough can be pre-prepared and frozen? To spend less time on cooking later ... Looks very nice on the festive table

You can definitely boil the fish the day before ...

Any yeast dough can be frozen and then used.

I want, for your judgment, to post a photo of my creation.


and say a BIG THANKS again!
Happy holidays!

I want, for your judgment, to post a photo of my creation.


and say a BIG THANKS again!
Happy holidays!

Ofigensko !! Both color and shape. Taste - I hope.

Honestly, I was surprised myself. But your "lesson in photos"
And, of course, delicious. Very tender! And the dough doesn't seem to get stale at all ... Or we didn't give it to him ..

Help! I didn't find how much salt to add to the dough)

Help! I didn't find how much salt to add to the dough)

Add 0.5 tsp.

Thank you very much for the recipe - I also added chopped sun-dried tomatoes and thyme leaves to the filling!

Very tasty "pigtail" ...

Just like mine. The filling looks exactly the same! I just thought that I could try to make small a la kulebyaks.