Any fish will work for this recipe (it is desirable that there are no small bones in it). I usually use mackerel, pollock, or any red fish.
Ingredients:
• Yeast-free puff pastry - 300 g
• Fish (I have salmon) - 350 g
• Onions - 2 pcs.
• Spices, salt
Salt the fish, add spices and leave for 15 minutes.
I fry the onions separately in a small amount of vegetable oil. I bake the fish in the electric grill for about two minutes - it's faster and healthier, because it is cooked without oil at all, but you can also use a frying pan, of course.
I take the fish apart and add the fried onions. The filling is ready. I roll out the dough and spread it on the bottom of a greased form. For the dough - stuffing. And cover with a second sheet of dough.
I make punctures on top with a fork. I use a tin foil pan as I will bake in the electric grill. Place the cake in a mold between the grill panels and bake for 16-18 minutes
You can bake in the oven. Any form then will do. I bake at 180 degrees for about 35 minutes. Can be used in filling and canned fish. But with fresh fish I like it better.
The pie turns out to be very tasty and satisfying! The outside is crispy puff pastry, and inside is a very juicy aromatic filling. And cold it is no less delicious!
How I make this cake: