Open tart with red and white fish on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/otkrytyj-pirog-s-krasnoj-i-beloj-ryboj/Notes on ingredients:

      Flour. As with any shortcrust pastry, it's best to use weak, premium flour with a low protein content here – about 10.5 g per 100 g is perfect.

      Butter. The ideal butter fat content for this recipe is 82.5%. The minimum is 72%. In that case the dough will be less flaky and more uniform. Overall, that's acceptable here.

      White fish. The first time I used oreo dory for the filling, as indicated in the notes. But the pie will be just as good with cod, sea bass, haddock or even pollock.

      Red fish. Any salmonids will work here – salmon, Norwegian trout, chum salmon, pink salmon, coho and others.

      Spinach. Both frozen and fresh spinach are suitable for this recipe. For frozen, it's better to choose unchopped leaves. Frozen spinach should simply be thawed and slightly squeezed out. Fresh spinach should be sorted, stems removed, and the leaves blanched in boiling water for a couple of minutes. The weight of the spinach in the ingredient list is exactly what goes into the dough. So allow extra for thawing frozen spinach or for the cold then hot treatment of fresh spinach.

      Custard. Both heavy cream (30% fat and higher) and sour cream work equally well. With the former the flavor will be creamier, with the latter there will be a slight tang.

      Eggs. Egg size C-1 or M. That's about 50–55 g without the shell.

      Let's move on to the preparation.

      Make the dough.

      Put the flour, salt and cold butter cut into cubes into the blender bowl. Pulse until you have a crumbly, buttery texture.

      Pour in the water and mix the dough as quickly as possible. Do not knead too long, otherwise the butter will melt and the dough will turn out tough.

      Form the dough into a ball, wrap in plastic wrap and refrigerate for 30–40 minutes.

      Remove the chilled dough from the wrap and roll out into a sheet 4–5 mm thick. Line a tart pan and press the dough into the bottom and sides. Trim the excess.

      Place a sheet of foil over the dough and add a weight on top (dried beans, peas or rice).

      Put into a preheated oven at 180°C and blind-bake for 7 minutes. Remove, take off the foil and weight, prick the base with a fork. Return the pan to the oven and bake for another 5 minutes.

      Remove again and set aside. Do not turn off the oven.

      For the filling, cut the fish into cubes about 1.5 cm on a side. Put into a bowl.

      Thaw the spinach, squeeze slightly and add to the fish. Add grated garlic, salt and pepper. Mix.

      For the custard, combine the eggs with the cream or sour cream and whisk lightly.

      Place the filling into the crust and pour in the custard.

      Put into the oven and bake until the filling sets, about 30 minutes.

      Let the finished pie rest for 10 minutes, then slice and serve.

      Enjoy!

      This recipe for an open pie with red and white fish has been tested and prepared by chef Tatyana Nazaruk – author of Vkusny Blog.

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