An unusual open-closed yeast dough pie with red fish and bright bell pepper looks incredibly elegant. And the taste of juicy fish filling under the stretching melted cheese will give you a real gastronomic pleasure.
Summary
| Cook Time | 2 hour |
| Total Time | 2 hour |
| Course | Dessert |
Ingredients
Ingredients- Yeast dough – 500 g
- Fillet of salmon or chum salmon (thawed) – 500 g
- Bulgarian pepper – 1 pc.
- Pitted olives – 100 g
- Mozzarella cheese (for pizza) – 125 g
- Salt – 0.5 teaspoon.
- Ground black pepper – on the tip of a knife
- Vegetable oil (for lubricating the mold) – 30 ml
For the dough:
- Raw yeast – 15 g
- or dry yeast – 1 teaspoon. with a slide
- Milk (or kefir) – 150 ml
- Egg – 1 pc.
- Refined sunflower oil – 2 tablespoon.
- Salt – ½ teaspoon
- Sugar – 1 tablespoon
- Wheat flour – about 350 g
Print Recipe
Pin Recipe Instructions
- Prepare fish cake foods. You can buy yeast dough at the supermarket or make your own. To make a yeast dough, dissolve fresh yeast in warm milk, add salt, sugar, 2 tablespoon. flour, stir thoroughly. Leave the dough in a warm place for 15 minutes. Add egg and butter, stir. Gradually adding the sifted flour, knead the yeast dough.
- Prepare the salmon fillet by separating it from the bones and skin. Fillet must be cut in two ways, as in the photo: 1-1.5 cm thick plates and cubes.
- Roll out the yeast dough into a round layer. I did it right on the bottom of the split mold, oiled with vegetable oil.
- Place the pieces of salmon on the dough in a circle overlapping one by one, close to each other to make a ring. Salt the fish.
- Cover the fish pieces with the dough and pinch lightly, pressing the edges of the dough to the bottom.
- Make 2-2.5 cm wide cuts in the dough with a knife and turn the resulting pieces over, laying them on their side so that the fish is visible from above.
- Do this in a circle with each bite to form the rim of the pie.
- Install the split sides. Mix finely chopped fish with salt, chopped bell pepper, and chopped olives. Place the paprika and olives fish filling in the center of the pie.
- Cut the mozzarella into slices 0.5-0.7 cm thick and cover the middle of the pie. Garnish with chopped olives and pepper strips.
- Leave the yeast dough fish pie in the pan in a warm place for 30 minutes to rise.
- Place the cake pan in an oven preheated to 180-200 degrees for 30-35 minutes. Remove the finished fish pie from the oven, cover with a towel, and let cool for about 20 minutes.
- Then slice the fish pie and serve!
Enjoy your meal!
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