Crisp – Fish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 grams flour
- 1 teaspoon salt
- 250 g quark, (low-fat quark)
- 250 g butter
For the filling:
- 2 bunch spring onion (s)
- 2 tablespoons oil
- 500 g salmon fillet (s), frozen or fresh
- 150 g crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour with the salt, add the quark and the flaked butter and work everything by hand or with the dough hook to form a smooth dough.
- Wrap in cling film and refrigerate for at least 2 hours. (You can also prepare the dough 1-2 days in advance!)
- For the filling, cut the spring onions into rings.
- Heat the oil in a pan. Dice the salmon fillet.
- Sauté the spring onions and salmon fillet in the oil, stirring occasionally.
- As soon as the salmon is done, stir in the creme fraiche. Season with salt and pepper.
- Roll out the dough about 3 mm thick on a well-floured work surface. Use a knife to cut out fish of any size, two of which should look roughly the same. The remaining dough can then be used to shape fins, eyes, etc.
- In the meantime, preheat the oven to 180 ° C fan oven.
- Place one of the fish that look the same on a baking tray lined with baking paper. Now distribute the salmon filling over the batter fish, ideally placing it in the middle.
- Then place the remaining battered fish on top and press down the edges well.
- Finish the fish with the rest of the batter.
- Then bake in the preheated oven for about 20-25 minutes until golden.
- Of course, salad goes very well with this, especially asparagus salad!
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