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Fish pie (tarte ai poisson)
1 serving
Roll the dough, bend the edges, put on a baking sheet and put in a pre-heated (up to 210 ° C) oven for 10 minutes. Cool. Melt the butter in a pan and fry the onion in it for 10 minutes. Put 1/2 teaspoon of salt. Place the boiled fish and tomatoes on a cooled pie, salt with 1 teaspoon of salt and sprinkle with black pepper. Top with the fried onions. Beat the eggs and cream with red pepper and the rest of the salt and pour this mixture over the fish and tomatoes laid on the pie. Put the pie in an oven heated to 190 ° C for about 25 minutes or leave there until the filling browns slightly. Serve hot, cut into pieces.
Roll the dough, bend the edges, put on a baking sheet and put in a pre-heated (up to 210 ° C) oven for 10 minutes. Cool. Melt the butter in a pan and fry the onion in it for 10 minutes. Put 1/2 teaspoon of salt. Place the boiled fish and tomatoes on a cooled pie, salt with 1 teaspoon of salt and sprinkle with black pepper. Top with the fried onions. Beat the eggs and cream with red pepper and the rest of the salt and pour this mixture over the fish and tomatoes laid on the pie. Put the pie in an oven heated to 190 ° C for about 25 minutes or leave there until the filling browns slightly. Serve hot, cut into pieces.
hearty dough - 500 g, or puff dough - 500 g, or sour dough - 500g, butter - 3 tbsp. spoons, onions - 0.75 cups, salt - 2.5 tsp, vobla - 1 cup, or ram - 1 cup, tomatoes - 3 pcs., black pepper - 0.25 tsp, eggs - 2 pcs., cream - 0.75 cups, red pepper - 0.12 tsp
