Cold pie with small-eyed grenadier

Name: Cold pie with small-eyed grenadier
Total time: 1 h
Yield: 8
Ingredients: 450 g Wheat flour; 200 ml Milk; 10 g Dry yeast; 180 g Butter; 1 tablespoon Sugar; 1 teaspoon Salt; 500 g Macrurus; 100 g Cauliflower; 100 g Broccoli; 25 g Carrot; to taste Salt; to taste Ground black pepper; 50 g Butter; 1 tablespoon Wheat flour; 200 g Milk; 50 g Heavy cream; to taste Salt; to taste Ground black pepper

A simple recipe for a tender and flavorful pie for the whole family! Such a pie will gather all your loved ones at the table, give them strength for a day full of accomplishments, delight them with a delicate creamy sauce and fill them with healthy ingredients: vegetables and clean deep-sea fish, which children love so much because it doesn’t have a strong fishy smell!

38

1653

Gianna Rodriguez

Author of the recipe

Calories

538Kcal

Protein

19gram

Fat

29gram

Carbs

45gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

450g

200ml

10g

180g

1tablespoon

1teaspoon

500g

100g

100g

25g

to taste

to taste

50g

1tablespoon

200g

50g

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
First make a quick dough. 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 in cling film and leave to proof 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
Stirring constantly, pour in the milk in a thin stream. Stir until almost homogeneous. The most convenient way to do this is with a silicone spatula, which can be used to rub out lumps. Add salt and pepper.
STEP 4
Gradually pour in the cream. To stir, swap the silicone spatula for a whisk. You should have a fairly thick mixture that will not run off a spoon.
STEP 5
Cut the grenadier fillet, drained in a colander and dried with a paper towel, into 3x3 cm cubes and season with salt and pepper. Divide the cauliflower and broccoli into small florets and boil in salted water for 3-5 minutes (defrost frozen ones first and let the water drain). Cut the carrots into small cubes. For taste and color, you can add finely chopped green onions if everyone you plan to treat with this pie loves it.
STEP 6
Cut a circle of baking paper according to the diameter of the springform pan. Place it on the bottom. Place the dough in the mold and spread it, pressing it tightly to the edges and leaving a reserve of dough on the side so that later you have something to make tucks from.
STEP 7
In an even layer, evenly distributing the ingredients over the bottom of the pie, place the filling and sauce on top of it. If the sauce has hardened a little, reheat it before pouring into the pan, stirring with a spatula until it reaches the same consistency. Raise the sides of the dough a little and make tucks, not covering the pie, but slightly pulling the side over the filling. Bake for 30 minutes at 175°C. Cool completely and serve.