Baked fish fillet

Ingredients

230 g milk

25 g fresh yeast

1 tbsp sugar

1 egg

1/2 tsp salt

550 g flour

2 tbsp butter

For frying:

50 g sunflower oil

1 carrot

2 onions

Salt

For the filling:

4 fish pieces

Salt to taste

Pepper to taste

Grate the carrots, cut the onion into half rings, lightly fry in a frying pan with vegetable oil, season with salt and pepper, and let cool until warm.

Dissolve the yeast in warm milk and sugar, add the flour, egg, butter, and salt, and knead the dough as for pies. Cover with a damp towel, place in a warm place, and let rise for 30-45 minutes.

Then divide the dough into 4 equal portions, roll them into ovals, and place a fish fillet in the center of each oval. Season the fish with salt and pepper to taste. Place the cooled fried mixture on top of the fillets.

Cut the edges of the ovals into diagonal strips (herringbone) 1-1.5 cm wide, as shown in the photo. Weave the strips together like a braid – see photo. Shape into fish. Let rise for 10-15 minutes. Brush with beaten egg and bake in the oven at 180 degrees Celsius until golden brown.

Bon appétit!