Name: Fish quiche with rice
Yield: 0
Ingredients: Flour - 600 gram; Chicken egg - 4 PC.; Dry yeast - 2 tbsp; Butter - 30 gram; Milk - 150 Ml; Sugar - 2 tbsp; Salt - 1 Tsp; Rice - 1 pack; Fish - 400 gram; Bulb onions - 2 PC.; Butter - 50 gram; Vegetable oil - taste; Salt - taste; Black pepper - taste; Chicken egg - 1 PC.; Milk - 1 tbsp

Recipe information

Cooking:

Servings per container:

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Ingredients for - Fish quiche with rice

Dough

1. Flour 600 gram

2. Chicken egg 4 PC.

3. Dry yeast 2 tbsp

4. Butter 30 gram

5. Milk 150 Ml

6. Sugar 2 tbsp

7. Salt 1 Tsp

Filling

1. Rice 1 pack

2. Fish 400 gram

3. Bulb onions 2 PC.

4. Butter 50 gram

5. Vegetable oil taste

6. Salt taste

7. Black pepper taste

Additionally

1. Chicken egg 1 PC.

2. Milk 1 tbsp

How to cook deliciously - Fish quiche with rice

1. Stage

Let's prepare the stuffing: Boil the fish (I have salmon). After boiling, boil for no more than 3 minutes! We will need the broth! Peel fish from skin and bones, and chop it up NOT very small! Chop onion finely and fry it in a mixture of vegetable and butter! Boil the rice in salted water. Mix all ingredients in a bowl, salt and pepper to taste.

2. Stage

Dough: I made the dough using the unleavened bread method, but you can also make it using the unleavened bread method. Add sugar and yeast to the warm milk. Stir to mix. Gradually add flour (of the total amount), the consistency of the batter should be like pancake batter. Cover the bowl with the stew and let it rise in a warm place, about 30-40 minutes.

1. Stage. Fish quiche with rice: Dough: I made the dough using the unleavened bread method, but you can also make it using the unleavened bread method. Add sugar and yeast to the warm milk. Stir to mix. Gradually add flour (of the total amount), the consistency of the batter should be like pancake batter. Cover the bowl with the stew and let it rise in a warm place, about 30-40 minutes.

3. Stage

Separately, whisk the eggs with salt and add melted butter. I was too lazy to melt and put softened butter. Add the egg and butter mixture to the stew, mix and gradually sift in the flour. You may need more or less flour. Knead the dough. Knead for at least 5 minutes. The dough should be a little sticky.

1. Stage. Fish quiche with rice: Separately, whisk the eggs with salt and add melted butter. I was too lazy to melt and put softened butter. Add the egg and butter mixture to the stew, mix and gradually sift in the flour. You may need more or less flour. Knead the dough. Knead for at least 5 minutes. The dough should be a little sticky.

4. Stage

Place the dough in a bowl lightly greased with vegetable oil, cover and place in a warm place until risen ~ 1 hour.

5. Stage

Dust the table with flour and divide the dough into equal balls (I had 16 pieces, weighing 62 grams each). Roll each ball into a cake, put the filling in the middle and form a pie, not fixing the middle all the way. Place the quiche on a baking tray and leave to rise slightly. For the grease: Whisk the egg with the milk. Grease the rastegay before placing it in the oven.

1. Stage. Fish quiche with rice: Dust the table with flour and divide the dough into equal balls (I had 16 pieces, weighing 62 grams each). Roll each ball into a cake, put the filling in the middle and form a pie, not fixing the middle all the way. Place the quiche on a baking tray and leave to rise slightly. For the grease: Whisk the egg with the milk. Grease the rastegay before placing it in the oven.

6. Stage

Bake the rastegai in a preheated 180 C oven until browned. Take the ready cakes out of the oven, and pour a couple of spoons of fish broth (left over from cooking fish) into the hole of each rastegay if you want, you can also put a small piece of butter. Cover the rastegai with a clean towel and let them rest and cool down a bit! BON APPETIT!!!