Recipes
Starter of sprats, anchovies, lamprey, sardines, mullet or herring in the test
Ingredients
→ GROUND BLACK PEPPER
→ 500 G WHEAT FLOUR
→ 500 G ANCHOVIES, FRIED MULLET (SULTANKA), SALTED SPRAT, HERRING, PICKLED OR SMOKED LAMPREY.
→ 3 EGGS
→ 2 TABLESPOONS BUTTER
→ 1 TEASPOON SALT
→ 1 CUP SOUR CREAM (15% FAT CONTENT)+ 2 TABLESPOONS OF SOUR CREAM FOR GREASING
→ 1 TABLESPOON SUGAR
→ 1 LEMON
Prepare the pastry dough. To do this, first sift the flour, fold it into a mound, make a depression in this mound, in which to put sour cream, salt, sugar, butter, eggs and replace the dough. From the resulting not very steep dough, roll a ball, cover it with a napkin and let it lie for 20-30 minutes. Then roll out the dough thinly, cut into 3x7 cm leaves.
On each sheet of dough, put 1 ready-made fish (or lamprey) without oil, sprinkle it with lemon juice, sprinkle with ground black pepper and cover with another sheet of dough. The edges of the dough are fixed with the tines of a fork, put on a baking sheet, lubricate with raw egg yolk or sour cream and bake in a hot oven at a temperature of 180-200 degrees for 8-12 minutes. Serve the snack on a napkin hot or cold.
In the same way, you can prepare this dish in a puff pastry (see " Salty puff pastry (yeast-free)"). All fish must be stripped of their bones and skin (see "Cutting fish").
On each sheet of dough, put 1 ready-made fish (or lamprey) without oil, sprinkle it with lemon juice, sprinkle with ground black pepper and cover with another sheet of dough. The edges of the dough are fixed with the tines of a fork, put on a baking sheet, lubricate with raw egg yolk or sour cream and bake in a hot oven at a temperature of 180-200 degrees for 8-12 minutes. Serve the snack on a napkin hot or cold.
In the same way, you can prepare this dish in a puff pastry (see " Salty puff pastry (yeast-free)"). All fish must be stripped of their bones and skin (see "Cutting fish").
