Composition / ingredients
Step-by-step cooking
Step 1:
Make a quick dough first. Heat the milk to 40-50 ° C. Melt the butter. Mix warm milk, yeast, salt, sugar, add melted butter. Pour this liquid mixture into the flour, mix thoroughly and knead the dough. Wrap the dough with cling film and leave to proofing in a warm place for 20 minutes.
Step 2:
Now you need to prepare the sauce. Melt the butter and fry the flour in it until golden brown.
Step 3:
Constantly stirring, pour in the milk in a thin stream. Stir until almost smooth. The most convenient way to do this is with a silicone spatula, which can be used to rub lumps. Add salt and pepper.
Step 4:
Also gradually pour in the cream. To stir, change the silicone spatula to a whisk. You should get a thick enough mixture that will not drain from the spoon.
Step 5:
Fillet of macrurus, drained in a colander and dried with a paper towel) cut into 3 × 3 cm cubes and season with salt and pepper. Divide the cauliflower and broccoli into small inflorescences and boil in salted water for 3-5 minutes (first defrost the frozen ones and let the water drain). Cut the carrots into small cubes. For taste and colorfulness, you can add finely chopped green onions, if everyone loves it, whom you intend to treat with this pie.
Step 6:
Cut out a circle of baking paper according to the diameter of the split mold. Put it on the bottom. Put the dough into a mold and distribute it, pressing it tightly to the edges and leaving a stock of dough on the side so that later there is something to make pinches from.
Step 7:
In an even layer, evenly distributing the ingredients along the bottom of the pie, put the filling and sauce on top of it. If the sauce has had time to harden a little, warm it up before putting it into the mold, stirring with a spatula until it spreads to the same consistency. Lift the sides of the dough a little and make pinches, without closing the pie, but slightly pulling the edge on the filling. Bake for 30 minutes at 175 °C. Cool completely and serve.
Open aspic pie with small-eyed macrurus, vegetables and cream sauce. It is exceptionally beautiful in cold form, so this is a variant of a delicate "weekend cake", when you conjure at the oven the night before (however, without straining too much, Far Eastern cuisine does not like any complicated problems), and in the morning you surprise your family with a beautiful breakfast.
The author of the recipe, chef Vyacheslav Anzulis, notes that the pie must be cooled on the table for at least 1 hour (otherwise the filling will leak out when sliced). And it is best to put it in the refrigerator overnight.
The volume of ingredients is indicated based on a mold with a diameter of 22-24 cm. If yours is smaller, proportionally reduce the amount of dough, sauce and filling.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Makrurus - 60 kcal/100g
- Dry yeast - 410 kcal/100g
