Composition / ingredients
Cooking method
Grate carrots, cut onions into half rings, fry lightly in a frying pan with vegetable oil, season with salt and pepper, let cool until warm.
Dilute yeast in warm milk with sugar, add flour, egg, butter, salt and knead the dough as for pies. Cover with a damp towel, place in a warm place and let it come up for 30-45 minutes.
Then divide the dough into 4 equal parts, roll out the ovals, put the fillet of fish in the middle of each oval. Season the fish with salt and pepper to taste. Put the cooled roast on the fillet.
Cut the edges of the ovals in oblique strips (herringbone) 1-1.5 cm wide, twist the strips like a pigtail.To give the shape of the fish. Let stand for 10-15 minutes. Grease with a loosened egg and bake in the oven at 180 degrees until golden brown.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Sea language - 88 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
