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Millefeuille with trout.

Savory pastries — Millefeuille with trout.

#Baking dough recipes with step by step photos

We will need these ingredients:
• 150 g of the extract of the test (phyllo)
• 50 g butter (melted) or 2-3 tbsp. l. vegetable oil
• 450 g of asparagus tops
• 125 g smoked trout fillets
• refueling «vinaigrette» or dressing with walnuts and shallots
• high-quality small jar of mayonnaise
• chives (chopped or in the form of feathers)

• cookie cutters with a diameter of 7.5 cm
• Silicone baking
• metal pan

Cooking method:
1 Preheat the oven to 200 ° C. Put the silicone sheet on a metal baking sheet. On a cutting board fold the stack of three sheets of dough on top of each other, lightly oiling each sheet with melted butter or vegetable oil. Cut out using molds for test 4 circles diameter of 7.5 cm, and passed on to a baking sheet. Repeat with the b sheets exhaust test, so that eventually turned 12 three-level towers. Lubricate the top even butter and bake for 15-20 minutes until golden brown. Give a couple of minutes to cool down.

2 While the dough is baked, boil asparagus, so that it becomes soft (5 minutes). Allow to cool. Divide the trout fillets into neat slices. Prepare the dressing by choice «Vinaigrette» with oil and vinegar or dressing with walnuts and shallots, as described in the «finishing touches» (see. Below).

3 On the small plates add up neat turrets baked circles of dough, slices of trout and asparagus, sandwiching each row of a pair of spoons of mayonnaise. Decorate the top products spoon of mayonnaise and sprinkle with chopped chives or onions feathers decorate. Pour dressing drops around on their plates, filling the rest serve in a gravy boat.

About the dish:

For 4 people:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Oven temperature: 200 «C

An unusual option milfeya (puff pastry), but not sweet, and salty. Build these delicious snack turrets with smoked trout and asparagus and seasoned piquant sauce with walnuts.

Final touch
This appetizer can be served with a simple sauce with oil and vinegar, but filling in the peanut butter with shallots will give it a special flair. Chop one onion finely shallots, to shift into a glass jar, pour 3 a. l. walnut oil, 1 tbsp. l. walnut or cherry vinegar, add salt and freshly ground black pepper. Cover and shake vigorously jar. Check the taste, if necessary, adjust the spices. If desired, add a dressing of walnut pieces.

Find nut vinegar is not easy, but in some stores delicacies sure you hit it, and you will see that the hunt was worth it, because this gives the oil seasoning vinegars wonderful nutty flavor.

Millefeuille with trout

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