Galetta with Salmon and Mushrooms Recipe
Thin, tender dough and lots of fillings of salmon, mushrooms and vegetables! It’s not a shame to give this galette to the world for a holiday!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Filling:
Vegetables:
On top:
Instructions
  1. Dough: Cut solid, well-cooled butter into pieces. Put a little more than half of the flour, butter, salt, sugar and the rest of the flour in a blender bowl.
  2. Grind everything into crumbs.
  3. Add ice water mixed with vinegar and whisk again with a blender. Lightly sprinkle the table with flour and put the dough on it. Knead it until smooth, and then roll it into a ball.
  4. Roll the ball into a flat cake and, wrapped in plastic wrap, send it to the refrigerator overnight.
  5. Add lemon juice, soy sauce and paprika to the fish, mix. Leave to marinate for a couple of hours. P.S. Instead of salmon, you can use any fillet. your favorite fish is trout, omul, pink salmon, etc. Only if the fish is low-fat, I advise you to use more heavy cream.
  6. Fry the fish for 2-3 minutes and remove from the pan, leaving the oil.
  7. Fry onions and mushrooms in the same oil, add flour, mix well.
  8. Add the fish to the mushrooms and pour in the cream (sour cream), stir and simmer until the sauce is completely thickened. Add salt if necessary.
  9. The sauce should completely thicken and boil. Cool.
  10. On a sheet of baking paper, roll out the dough into a circle with a diameter of 36 cm. Trim the edges. Roll out a small biscuit from the scraps. Place the rolled dough directly on the paper and refrigerate for 15 minutes.
  11. Stepping back from the edge by 5 cm, put the filling on the dough. Don’t forget to leave some filling for a small biscuit.
  12. Place the sliced cherries and small pieces of pepper on top.
  13. Put the edges of the dough on the filling, making tongs. Brush the dough with egg and sprinkle cheese all over the galette, including the dough.
  14. Bake in a preheated 180″ oven for 25-30 minutes, until golden brown.
  15. In the section.
  16. Bon appetit.
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