Cake with fish - the best recipes from yeast, puff or pour dough

A surprisingly fragrant cake with fish is a welcome guest on any table. Even the fans of fish products are not favorably disposed towards such baking, because with a successful combination of the components of the filling and the appropriate spicy accompaniment, the result exceeds all expectations and pleases with excellent taste.

Jellied pie with fish

If you need to do something tasty for dinner and save time, this variation of baking always comes to the rescue. It is possible in a matter of minutes to decorate a jellied pie with fish in mayonnaise or kefir, and while it will be baked in the oven, do other unfinished business. As a filling, you can take both raw fish fillets and canned fish.

Cake with fish on yogurt

Ideally harmonious and in structure, and in flavor, and taste will be a jellied pie with fish and potatoes. Take for such baking canned pink salmon or saury, and peel potatoes, cut into mugs and fry until ready together with onions in a pan. If desired, the potato can not be used at all or replaced with another product.

Ingredients:

• kefir medium fat content - 500 ml;
• flour sifted - 300 g;
• selected eggs - 2 pieces;
• granulated sugar - 10 g;
• vegetable oil - 35 ml;
• repaid vinegar soda - 10 g;
• potatoes - 700 g;
• onion bulbs - 100 g;
• canned fish - 300 g;
• salt, fresh herbs, pepper.

Preparation

1. In a bowl, mix kefir with vinegar that has been extinguished, soda, beaten with salted egg, sugar and vegetable oil.
2. Sprinkle the sifted flour and achieve uniformity of the mixture, texture as medium density of sour cream.
3. In an oily form, pour half of a portion of the prepared mass, and distribute the fried potatoes and onions on top.
4. Then spread the mashed canned food, pepper, greens and pour the remainder of the dough.
5. After forty minutes of baking the product at 185 degrees it will brown and be ready.

Cake with fish from yeast dough - recipe

For those who enjoy the troubles with yeast dough, it will be useful to learn how to cook a pie with fish in the oven on such a basis. Although the time for such design of the products goes more, they are simply incredibly airy, lush, soft and tender. The main thing is to choose the formula of flour basis and to observe all recommended proportions.

Cake with fish and rice

In addition to the baking test, the filling is also important. You can make a pie with canned fish. But since the flour base in this case will be prepared thoroughly without haste, the filling should preferably be prepared from a fresh product. Roasted fish fillet in this case is ideally complemented with rice, green and onion, and also season with an impressive portion of butter for juiciness.

Ingredients:

• whole milk - 1000 ml;
• sifted flour - 1000 g;
• Eggs selected - 2 pcs .;
• egg yolk - 1 piece;
• granulated sugar - 35 g;
• sour cream of medium fat content - 100 g;
• fresh yeast - 35 g;
• fish fillet - 650 g;
• onion bulbs - 300 g;
• green onion - 2 stems;
• rice cereal - 200 g;
• butter - 100 g;
• vegetable oil - 50 g;
• seasoning, salt, greens, sesame.

Preparation

1. To dissolve yeast in warm milk, add a salted whipped egg mixture with sugar and sour cream, pour in the flour and mix.
2. Leave weight for the double approach.
3. Fish fillet podsalivayut, pepper, fry for fat and knead until small slices are obtained.
4. Boil rice in salted water until cooked, washed and allowed to drain.
5. The bulbs are cut and mixed with chopped green onions and greens.
6. Approached dough is divided into two parts, one of them is distributed in oily form or on a baking sheet.
7. Next, the layers are laid boiled rice, fish fillets, pieces of butter, chopped onion with herbs, flavoring all seasonings.
8. Cover the product with a second layer of dough, patch the edges, make several punctures or cuts on top, cover with yolk and sprinkle with sesame.

Pie with fish from puff pastry

A truly royal combination of the gentle puff pastry and fish pulp will not leave anyone indifferent. In addition, if you use a ready-made layered base, the whole process is reduced to filling it with stuffing and baking the product in the oven. You can bake a cake with red fish , white, any river or even canned. The main thing is to use a ready-made fillet, or to choose a product with a low bone content.

Open pie with fish

The recipe for pie with fish is simple and delicious. With its implementation, even the beginning hostess will cope, but if she respects the proportions of ingredients and simple recommendations for the design of the product. The layered base in this case must be divided into two unequal parts to roll out a little and cut into smaller long strips.

Ingredients:

• puff yeast dough - 400 g;
• boiled fish pulp - 300 g;
• onion bulbs - 150 g;
• butter - 50 g;
• vegetable oil - 50 ml;
• egg yolk - 1 piece;
• spices, salt, fresh herbs.

Preparation

1. Bulbs cut into half rings and pass on cream or vegetable fat to rudeness.
2. Mix the fry with fish pulp, add salt, pepper, flavor with herbs and spices and mix.
3. Distribute a larger layer of dough in an oily form.
4. Spread the filling and cover it with stripes of dough, laying them in the form of a lattice.
5. Lubricate the surface of the product with a yolk and bake at 180 degrees until red.

Cake with fish in the multivark

After learning about how to bake pies with fish in the oven, it remains to learn how to decorate them in a multivark. With the help of the latter, you can make a quick pie with fish on yogurt, or use as a basis products puff pastry, yeast and even lean. Next, you will learn how to make a fish pie, the recipe of which does not contain animal fats and ingredients, and is suitable for menus on a post on authorized days.

Lenten pie with fish

Trying for the first time an incredibly delicious pie with cabbage and fish, which can be baked in a multivark, no one will guess about its lean structure, so it manages to be rich, fragrant, soft and tender. It would seem that the incongruous ingredients that make up the filling in this dish perfectly complement each other and create an amazing gastronomic combination.

Ingredients:

• flour sifted - 400 g;
• purified water - 150 ml
• vegetable oil in dough - 50 g;
• granulated sugar - 15 g;
• Yeast pressed - 15-20 g;
• white cabbage - 600 g;
• carrots, bulbs - 100 g;
• canned food or boiled fish - 300 g;
• green onions, greens;
• pepper, seasoning, salt;
• vegetable oil for roasting cabbage - 50 ml;
• tomato sauce - 50 g;
• strong tea - 10 ml.

Preparation

1. Preheated to 39 degrees, water is mixed with pressed yeast, salt, sugar and vegetable oil.
2. Sprinkle the sifted flour, make a knead and give the mass twice to rise.
3. In a frying pan or in a multicastry on the "Quenching" regime, cabbage is allowed in vegetable oil with onions, carrots and tomatoes, salt and pepper mass.
4. Half of the dough is distributed in an oiled multicast-grub, top with cabbage, green onions, greens and fish and cover with the second half of the dough.
5. Lubricate the product with strong tea and cook on the program "Baking" for one hour.