Portion pie with salmon, mushrooms and rice in a frying pan

Portion pie with salmon, mushrooms and rice in a frying pan



Salmon — 150 g
Leeks (white part) — 1 pc.
Mushrooms — 4 pcs.
Figure — 0.5 stack.
Butter — 60 g
Olive oil — 2 tbsp. l.
Flour — Article 1.5. l.
Cream, 10-15% — 150g
Walnut nutmeg — pinch
Parmesan cheese (grated) — 3 tbsp. l.
Broth (chicken or vegetable) — 50 g
Sea salt — to taste
Ground black pepper — to taste
The dough is flaky — 120 g
Egg yolk — 1 pc.
A mixture of Provencal herbs — 1 pinch
Greens — to decorate


1. wash the mushrooms, dry and clean. Slice the mushrooms and leeks.
2. Sauté the mushrooms and leeks in olive oil with the addition of cream, the ratio — 1: 1. Season with salt and pepper.
3. Melt the butter. Add the flour and stir to avoid lumps.
4. Add the cream and broth, stirring constantly, cook until the sauce begins to thicken. Season with salt and pepper, add the nutmeg.
5. Salmon remove small bones, backbone and skin. Cut into small cubes.
6. Assembling the cake: the bottom of the pan pour the sauce so that it covered him.
7. Cover the sauce layer of rice.
8. On top of the rice put a layer of mushrooms with leeks.
9. The next layer of the red fish.
10. The next layer of rice.
11. Pour the remaining sauce stuffing. Sprinkle dry Provencal herbs.
12. From puff pastry cut a circle the size of the diameter of the pan. Cover the pan, press the dough well. Grate the parmesan.
13. Make a few cuts in the dough. Beat the egg yolk, brush them the dough, sprinkle with grated Parmesan cheese. Bake in the oven at 180 ° C 35-40 minutes.

Bon Appetit!

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