Pancake Cake with Fish
by Editorial Staff
A pancake cake recipe with fish filling will delight lovers of savory dishes. It is very simple to prepare, but the pancake cake turns out to be tender and tasty.
Ingredients
- White fish (smoked) – 340 g
- Milk – 600 ml
- Leeks – 60 g
- Chicken eggs – 5 pcs.
- Wheat flour – 175 g
- Butter – 80 g
- Parsley (fresh) – 2 g
- Salt – 0.5 teaspoon
- Sugar – 0.5 teaspoon
- Vegetable oil – for frying
- Ground black pepper – to taste
How to make fish pancake cake:
Directions
- For pancake dough, heat 300 ml of milk in a separate bowl, add a pinch of salt and sugar, break one egg, sift 150 g of wheat flour. Whisk thoroughly.
- Lightly grease the pancake pan with vegetable oil, heat. Pour the dough in half a ladle, fry until golden brown on both sides.
- Cut off the skin from smoked white fish, remove the bones, disassemble the fish fillet into small pieces.
- Pour the remaining milk into a shallow saucepan, add the parsley, lay the fish. Put the pan over medium heat, cover, and bring to a boil once. Cook for about 5 minutes, then soak in milk for 15 minutes.
- We take out the fish, knead it with a fork. Save the milk for the sauce, discard the parsley.
- For the sauce, melt 60 g of butter, add a tablespoon of wheat flour, fry everything until golden brown. Then pour in milk from the fish, cook until thick.
- Boil the remaining eggs, finely chop. We cut the leek.
- Combine fish, eggs, onion and season with white sauce. The filling is ready.
- We put a pancake in a fireproof form, put the filling on top of it and distribute it evenly. Repeat the pancakes and filling in layers until the food runs out. Oil the top pancake with the remaining butter, after melting it.
- We put the pancake cake in an oven preheated to 180 degrees, for about 20 minutes.
- We transfer the fish pancake cake to a wide plate, decorate with finely chopped parsley if desired.
- Serve warm or slightly cooled pancake cake with fish filling.
Enjoy your meal!
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