Cuisine: Russian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Finely chop one large head of onions and 100 g fresh or frozen mushrooms (white mushrooms), or more pre-soaked dried mushrooms. Melt in a pan 2 tbsp. tablespoons butter, fry the onions, then add the mushrooms and fry until the disappearance of water and salt. Fish fillet (400 g) (salmon, trout, halibut or capelin) sliced 1.5 cm, sprinkle with salt and black pepper, pour the juice of half a
lemon. Fillets fry quickly on both sides in a well heated pan with oil, but not until it is ready, and so that their surface is slightly clutching.Packaging of the finished puff unleavened dough (450-470 g - 5 puffs) to defrost, roll out to a thickness of 2-3 mm, cut in the shape of a rectangle measuring about 15x20 cm. Edges with egg white grease. On one half of each rectangle, put the filling of onions with mushrooms, then the fish fillets. Close stuffing the opposite side of the test, press your fingers. On top of each patty with a sharp knife to make a small incision crossed.Grease top yolk, beaten with water. Bake in a well-heated (200 ° C) oven until golden brown.
INGREDIENTS
Onion - one head
frozen or fresh mushrooms - 100g
butter - 2 tbsp
fish fillet - 400g
salt
black pepper
lemon
packaging of the finished puff unleavened dough
eggs
