Galetta with Salmon and Mushrooms Recipe
Thin, delicate dough and a lot of fillings of salmon, mushrooms and vegetables! This Galette is not ashamed to submit to the world and to the feast!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Filling:
Vegetables:
On top:
Instructions
  1. Dough: Solid, well-chilled butter, cut into pieces. Put a little more than half of the flour, butter, salt, sugar and the rest of the flour into the bowl of the blender.
  2. Punch everything in the crumb.
  3. Add ice water mixed with vinegar and punch again with blender. The table lightly sprinkle with flour and place the dough on it. Knead it until smooth, and then roll into a ball.
  4. Flatten the ball into a flat cake and, wrapped in plastic wrap, send in the refrigerator overnight.
  5. In fish add lemon juice, soy sauce and paprika, stir. Leave to marinate for a couple of hours. PS instead of salmon, you can use any fillet. your favorite fish – trout, omul, pink salmon, etc. Only if the fish is lean, I advise you to use more fatty cream.
  6. Fry the fish for 2-3 minutes and remove from the pan, leaving the oil.
  7. In the same oil, fry onions and mushrooms, add flour, mix well.
  8. Add the fish to the mushrooms and pour the cream (sour cream), mix and simmer until the sauce thickens completely. If necessary, add salt.
  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. Cut the edges. From scraps to roll out a small galette. Place the rolled dough directly on the paper in the refrigerator for 15 minutes.
  11. Retreating from the edge of 5 cm, lay on the dough filling. Do not forget to leave a little filling for a small galette.
  12. Place the sliced cherry slices and small pieces of pepper on top.
  13. Throw the edges of the dough on the filling, making tongs. Grease the dough with egg and sprinkle the whole galette with cheese, including the dough.
  14. Bake in a preheated 180 ” oven for 25-30 min., until Golden brown.
  15. In section.
  16. Bon appetit.

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