Ingredients:
rainbow trout (steak or fillet) – 300 g
cod fillet – 300 g
chicken eggs – 3 pcs.
mushrooms – 400 g
Unleavened puff pastry – 1 package
fresh dill – bunch
cream 30% – 50 g
olive oil – 1 tbsp. spoon
lemon seasoning for fish – to taste
salt – to taste
freshly ground pepper – to taste
wheat pancakes 200 g – 1 package
for pancakes:
wheat flour – 1/3 cup
milk – 1/2 cup
chicken egg – 1 pc.
Preparation:
Step 1. Pre-defrost the dough and chips.
Step 2. Prepare pancake dough from milk, flour and eggs and fry a large pancake. If using ready-made pancakes, skip this step.
Step 3. Put the cod in a blender, add the shallots, cream, break the eggs, salt, pepper and beat everything to a homogeneous mass.
Step 4: Cut the champignons into thin slices and fry them in olive oil or bake them in the oven, spread out on a baking sheet.
Step 5. Prepare the trout by removing the skin and bones, and cut it into neat, large pieces. Add salt and pepper.
Step 6. Roll out a rectangle of dough on baking parchment, place mushrooms in the middle, cover with a pancake (or several, cutting them to size), then place cod, trout on top, sprinkle with chopped dill.
Step 7. Fold the edges of the dough over the filling and form a rectangular bun, carefully pinching the edges. Bake at 180 °C for about 40 minutes.
Delicious!