Halibut and pike perch pie

There is something of pizza in this dish - probably its openness to the world. Only the dough is used here differently and hardly any of the Italians would bake pizza with halibut and pike perch. But for a pie, these two wonderful fish are perfect, especially in combination with different sauces.

Ingredients

• butter and yeast dough - 200 g
• halibut - 120 g
• pike perch - 50 g
• tartar sauce - 30 g
• garlic aioli sauce - 40 g
• blanched spinach - 40 g
• tomatoes -50 g
• garlic - 5 g
• cilantro - 10 g
• capers - 15 pcs.
• olives - 40 g
• 80 g béchamel sauce
• 20 g each tomato sauce and sour cream 20% fat
• fresh salad leaves for serving

Directions

1. Put the prepared dough on the table. Make a recess in the center. Brush the inside with tartar sauces and garlic.
2. For the tomato sauce, combine chopped tomatoes, garlic, cilantro and olive oil. Salt.
3. Then randomly and evenly lay out spinach, halibut and pike perch, previously cut into large pieces. Salt and pepper. Add tomato sauce.
4. Place the olives and capers. Add the béchamel sauce. Place in the oven for 15-17 minutes at 180 ° C. Garnish with tomato-sour cream sauce and fresh salad.