Pomeranian Rybnik and the gate of the rye dough
334 - -
Baking this on the fan, someone like, someone not. Personally, I pure rye dough is not very much, prefer to mix rye flour with wheat 50: 50, but my husband just loves these pies. Baked for him.
Ingredients for Pomeranian Rybnik and the gate of the rye dough
Step by step instruction of cooking Pomeranian Rybnik and the gate of the rye dough
The fish (I have 2 small carcasses Shiga) is cleaned of scale, gut, (the head could not be cut, but be sure to remove the gills), again rinse thoroughly. Salt, pepper, a little sprinkle with lemon juice. To taste sprinkle with seasoning for fish. Give the fish to lie down for a half-hour.
Onion cut into rings or half rings.
Sift the flour. I added a little bran.
To add a liquid component, salt
And knead the dough. Wrap in cling film and leave to Mature for half an hour.
Any slice the mushrooms and fry with chopped onions, add a spoonful of sour cream and heat.
Cook potatoes, drain, dry. To mash these with the addition of butter and hot milk.
Gate divide the dough into small pieces.
Roll out in circles,
Put tbsp of filling,
The edges of the scones to raise and stung by tectonically.
For Rybnik roll the dough into a rectangle with thickness of 0.7 mm, Central part slightly sprinkle with breadcrumbs or bran, place a layer of onion rings.
Place on top of fish and sprinkle again with onion rings.
On the onion put flakes of butter.
The edges of the dough from all sides to lift over the fish and carefully stung. To smear the cake sour cream and place in a hot oven. Bake at 180-200*C for 40-45 minutes.
The finished cake liberally with melted butter,
Wrap in waxed paper,
Then in a napkin and a blanket for 20-30 minutes so that the crust of the pie was olmakla, but he is not cold.