Kish with red fish and broccoli

The recipe for this simple and tasty open cake includes the following ingredients: wheat flour (the first one can be used), fillet of any red fish (in my case, kizhud), butter, cream of 20% fat (you can take a fatter, if you want), chicken eggs and egg yolks (send proteins to the frost — after defrosting they are no different from the fresh ones). Broccoli cabbage, dried tomatoes, cheese (I have a marble name for any semi -hard or hard cheese such as Russian, Dutch or Slavonsky), salt, sugar, ground black pepper. In addition, water will be needed — to blanch cabbage and, if necessary, in chopped dough.

To begin with, prepare the chopped dough, which will become the basis of the future Kisha. It can be made both with the hands and with the help of a food combine. The second option is much more convenient and faster, so decide for yourself what to do. To begin with, we sift wheat flour with salt. Combine it with sugar (powdered sugar) and add a cold butter, which we cut into smaller pieces or rub on a coarse grater. You can put the oil in the freezer in advance for a couple of hours.

If you prepare the chopped dough with a combine, just break through everything with a metal knife into small oil crumbs. With your hands you need to grind the products quickly and accurately into the same crumb. As an option, chop flour with an oil with a knife — hence the name of this type of dough. Now add two egg yolks.

Quickly and quickly mix everything to get large baby — in the combine everything turns out in a matter of seconds. You can check the dough with a tactile way: squeeze a handful in a fist. If the dough is still crumbling, then it is not enough moisture — pour in a teaspoon of ice water, continuing to knead in the combine. This time my flour was too dry, so 40 milliliters of water were additionally needed (indicated in the ingredients). Sometimes water is not needed at all — it depends on the moisture content of flour and the fat content of butter (the fatter it is, the less water in it).

As a rule, before baking, the chopped dough is recommended to cool, but in this case I did not. Just transfer the dough to the baking dish (I have 22 centimeters).

We make the bottom and sides. It is very convenient to tamp the bottom with a glass.

At the bottom, we prick the dough with a fork so that during the baking it does not swell and does not deform.

Now you need to put the load upstairs so that the dough does not rise when baked. To do this, I use lentils, but you can take any legumes or special balls. Put the baking paper on the dough, on top with a uniform layer — legumes and in a hot oven for 15 minutes at 180 degrees or 10 minutes 200 degrees.

While the dough is being prepared, we will take up the filling. My cabbage is my broccoli, dry it and disassemble to inflorescences. We cut too large along the 2-3 parts.

In a saucepan or saucepan, bring slightly salted water to a boil. We lower broccoli into boiling water and blanch for about a minute, no more. Then we immediately pour the inflorescences with ice water (so that the green color is preserved) and throw it on a sieve so that the glass is excess fluid.

We cut the red fish fillet with rather large pieces. Do not forget to carefully check the fish for the presence of seeds and remove them.

Cut the cheese for the filling smaller slices.

We grind dried tomatoes with arbitrary, not too large pieces.

Next, we will make a fill. We pour cream into the appropriate dish and break the pair of chicken eggs.

Add 50 grams of cheese, which needs to be in advance on a fine grater.

We pierce everything with the help of a submersible blender to get almost a homogeneous mass. If you do not have such a blender, just beat the eggs with a fork or a mixer a little a little, then interfere with grated cheese.

During this time, the base for Kish grabbed. We remove the load and send the shape to the oven for another 5-7 minutes, so that the bottom is also finished.

This is what the chopped dough looks like after baking. It is not yet completely ready, but a crust appeared on the surface that would prevent the dough from filling. We do not turn off the oven, maintaining a temperature of 180 degrees.

Collect Kish. We put pieces of fish and cheese in the form, alternating them for uniform filling.

Then we put dried tomatoes.

We beautifully lay out broccoli inflorescences, inserting them with legs into the filling.

Finally, we cover the entire filling with a creamy-shed.

Cooking Kish with red fish and broccoli at 180 degrees at an average level of about 45-50 minutes. The pie will be ready when the filling is completely seized and the top is browned.

You can eat such a mesh at least in heat, even in chilled form. I cut and handed the pie after 15 minutes, as I got it from the oven — my home was too hungry and could no longer wait. Most of all I was afraid that the children would refuse broccoli — that’s what happened (they don’t accept this cabbage at all, but I just won’t give up!). But my husband and I really like everything, and these same inflorescences like … mussels. Try and you prepare this simple pie, and change the filling to your liking and desire. Alenochka, thank you very much for the wonderful order — I hope the recipe will come in handy!