Cooking description:
The pie turns out to be tender, satisfying and very tasty! It can be served both warm and cold. Delicate red fish meat, soft cheese and creamy filling will not leave anyone indifferent. You can optionally add mushrooms or any seasonal vegetables to the filling, it all depends on your imagination and preferences.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Flour
Dish: Baking / Quiche
Cuisine geography: French / European
Ingredients:
- Butter - 150 Grams
- Flour - 260 Grams
- Egg - 3 Pieces (one of them in the dough)
- Cream - 150 Milliliters
- Fish - 400-500 Grams (I have pink salmon)
- Adyghe cheese - 200 Gram
- Cheese - 150 Grams (any that melts)
- Salt - To taste
- Ground black pepper - To taste
Servings: 8-10
How to make Laurent Fish Pie
Prepare all ingredients.
Combine flour and diced butter in a deep bowl.
Rub everything with your hands until crumbs.
Add egg and salt, beaten with a fork.
Knead to a soft, non-sticky dough. If the dough does not want to clump, then add 1 tbsp. sour cream, if on the contrary sticky, then 1-2 tbsp. flour. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
To pour, beat eggs with salt and ground pepper, add cream and stir.
For the filling, cut the cheese and fish into cubes. Combine and mix.
Grease a baking dish with oil, lay out the dough and distribute it evenly over the entire surface, forming high sides with your hands. Pin the bottom with a fork.
Put parchment on top, and any load (beans, peas, etc.) on the parchment. Send the form into an oven preheated to 180 degrees for 10-15 minutes.
Then take out, remove the weight, parchment and sprinkle the bottom with grated cheese (leave half for the top).
Spread the filling evenly. Sprinkle the filling with salt and black pepper.
Pour the filling and sprinkle the remaining cheese over the top.
The top can be decorated if desired. I decided to add tomato wedges, chopped onions and fresh herbs. Bake the pie at 180 degrees for about 25 minutes (until the top is completely set).
Laurent fish pie is ready. The greens have given up all their aroma, so it can be safely replaced with fresh ones.
Enjoy your meal!
Chef's advice:
Instead of pink salmon, you can take salmon or trout.