Pollock cake: the best recipes

Cake with Pollock is an ideal application of popular sea fish in cooking. You can prepare it in different ways. Everything will depend on the type of dough used and the selected filling option.

Simplified version

Those who have never done cooking dough products, can try to bake an original air cake with pollack. It resembles a light souffle, while remaining satisfying and tasty. The peculiarity of this dish is that the dough and filling here are a single whole. To prepare such a pie, the following products are needed: 0.8 kg of pollock fillets, 4 eggs, 300 grams of milk, 120 grams of hard cheese, 5 grams of salt, 2 pinches of ground pepper, 90 grams of flour, 60 grams of butter, 2 tomatoes, a bunch of parsley and 50 grams of sunflower oil.

Cook this pie with pollock is easy:

1. First, the fillet with onion should be cut into small cubes, and then fry, adding a little sunflower oil.
2. Separately, heat the butter in a frying pan and save the flour in it.
3. After that, the cooled mass should be diluted with milk, boil for 5 minutes, and then again a little cool.
4. Add salt, crushed tomatoes, chopped greens, grated cheese and pepper.
5. Pour the resulting mixture with whipped yolks.
6. Add fillet roasted with onions to cooked meat.
7. Gently introduce whipped whites and mix well.
8. The mold should be processed from the inside with vegetable oil, and then put the prepared mixture into it and send for baking in the oven for 20 minutes.

The result is a delicate air cake with pollock, which before serving is abundantly sprinkled with herbs or decorated with a slice of fresh lemon.

Filling of ready-made semi-finished products

If you do not have a carcass of fresh pollock, you can easily make a pie with canned fish. In this case, the following components must be prepared for work: 250 milliliters of kefir, 6 grams of soda, a glass of flour, a raw egg, 5 grams of salt, 150 grams of cheese and a little vegetable oil (for shaping).

For the filling: 1 can of any canned in oil, 2 eggs and 3 sprigs of parsley.

Even a novice mistress can make such a pie with canned fish:

1. First you need to make a dough. To do this, first of all kefir must be combined with soda and left alone for a few minutes, until the first bubbles begin to appear.
2. At this time, you can whisk the eggs well with salt.
3. Add them to kefir, and then with constant stirring, portionwise, add flour. The consistency of dough should resemble thick sour cream.
4. Now you can do the stuffing. First, you need to boil the eggs, and then, after cooling, clean them and cut them into small pieces.
5. Put the canned food in a separate plate (without oil).
6. Add to them crushed eggs, chopped parsley and carefully knead it all with a fork.
7. Shape the oil and pour into it ½ of the dough.
8. Put the cooked stuffing on it.
9. Pour all the leftovers of the dough.
10. Put the form in the oven and bake for 30 minutes at 180 degrees. After that, you can turn off the fire.

Until cooked, the pie should be given for another 10 minutes to stand in another hot oven.

Layered cake

Using as a base puff pastry, you can bake a wonderful pie with pollack. The recipe is good because the most simple products are required for work: 600 grams of pollock fillet, 150 grams of thin rice, 1 onion, raw egg, 30 grams of flour, 10 grams of melted butter, 1 gram of thyme, and ¼ teaspoon of sea salt And ground white pepper.

The whole process of making a pie consists of several steps:

1. First you need to boil the rice.
2. Dough arbitrarily divided into two parts and roll each of them into a layer no more than 3 millimeters thick.
3. With one sheet of lining the inside out for baking.
4. Distribute it on an even layer of rice.
5. Top the fish fillets, cut into large pieces, and then sprinkle with salt, thyme and white pepper.
6. Cover the structure with a second sheet and gently prick the edges.
7. Lubricate the surface with the egg.
8. Oven preheat to 180 degrees, and then send it into the form for 30 minutes.

Cut the finished pie better after it has cooled slightly.

Proven recipe

Traditionally, many prepare a cake with pollock from a yeast dough. To somehow diversify a fairly simple recipe, you can use a complex stuffing by adding fresh potatoes. The result will surpass all expectations. To prepare this pie you will need:

For the test: 0.5 liters of milk (or water), 3 eggs, a package of dry yeast, 1 kilogram of flour, 100 grams of sugar, 5 grams of salt and half a cup of sunflower oil.

For the filling: 600 grams of raw Alaska fillets, salt, 1 onion, 2 potatoes and a little pepper.

The pie is prepared in three steps:

1. The first step is to do the test. For this, yeast should be poured with milk, add sugar to them and leave for 15 minutes. This time will be enough that they began to "work".
2. Introduce the salt, a third of the flour, mix thoroughly and put for 40 minutes in a warm place.
3. Add well beaten eggs.
4. Adding the mixture with the rest of the ingredients, make the final mix. Ready-made dough should stand for about an hour and a half. After that, he will have to knead again.
5. The second stage is the preparation of the filling. Fish for it must be carefully cut into cubes, onions - half rings, and peeled potatoes - circles.
6. At the last stage you need to take a baking sheet and lightly grease it with vegetable oil. After this, it is necessary to make a half of the prepared dough. On top of it in a certain sequence layers lay out the remaining products: potatoes - onions - fish - a mixture of potatoes and onions.
7. Sprinkle with salt, seasoning, pepper and cover everything with a second sheet of dough. In the middle, you need to make a small hole.
8. The surface of the product should be greased with a yolk, whipped with water and salt. After this, the workpiece should stand for about 20 minutes. This will help the test to become more lush.
9. Bake the cake in the oven for 20 minutes first at a temperature of 180 degrees, and then reduce it to 170.

The cake turns out magnificent, ruddy and very fragrant. Its unique taste is sure to be appreciated.