Cold pie with little-eyed grenadier

Open jellied pie with little-eyed grenadier, vegetables and creamy sauce. It is extremely beautiful when cold, so this is a variant of a delicate “weekend cake”, when the night before you do magic by the oven (however, without straining too much, the Far Eastern cuisine does not like any complicated troubles), and in the morning you surprise your family with a beautiful breakfast.

Ingredients

• wheat flour of the highest grade 475 g
• milk 400 ml
• dry yeast 10 g
• butter 230 g
• fat cream (20-33%) 50 ml
• grenadier fillet without skin 500 g
• fresh carrots 1/4 pcs.
• cauliflower 100 g
• broccoli cabbage 100 g
• sugar 1 tbsp
• salt
• ground black pepper

Directions

1. Make a quick dough first. Heat 200 ml of milk to 40-50 ° C. Melt 180 g butter. Mix warm milk, yeast, sugar, a teaspoon of salt, add melted butter. Pour this liquid mixture into 450 g of flour, mix thoroughly and knead the dough. Wrap the dough with cling film and let it rest in a warm place for 20 minutes.
2. Now you need to prepare the sauce. Melt 50 g of butter and fry a tablespoon of flour in it until golden brown.
3. Stir constantly, pour in 200 ml of milk in a thin stream. Stir until almost homogeneous. The most convenient way to do this is with a silicone spatula, with which you can grind the lumps. Season with salt and pepper to taste.
4. Pour in the cream gradually. Swap the silicone spatula for a whisk to stir. You should have a thick enough mixture that won't drip off the spoon.
5. Fillet of grenadier, previously drained in a colander and dried with a paper towel, cut into 3 × 3 cm cubes and season with salt and pepper. If using fresh cauliflower and broccoli, divide them into small florets and boil in salted water for 3-5 minutes. If frozen - defrost beforehand, let the water drain and cut into small inflorescences. Cut the carrots into small cubes. For flavor and color, you can add finely chopped green onions if everyone you intend to treat this pie loves it.
6. Cut out a circle of baking paper according to the diameter of the baking tin. Put it on the bottom. Put the dough in a mold and distribute it, pressing it tightly to the edges and leaving a stock of dough on the side so that later there will be something to make the tucks.
7. In an even layer, evenly distributing the ingredients over the bottom of the cake, put the filling, on top of it - the sauce. If the sauce has hardened a little, warm it up before placing it in the mold, stirring with a spatula until it dissolves to the same consistency. Raise the sides of the dough a little and make pinches without covering the pie, but pulling the side slightly over the filling. Bake for 30 minutes at 175 ° C. Cool completely and serve.