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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If needed, scale and gut fish. Cut off head behind gills/dorsal fins, and cut off the tail. | 2. Wipe fish dry with a paper towel. Rub inside and out with salt and pepper and put in the refrigerator. | 3. Put flour, salt, and yeast in a large mixing bowl and stir to combine. | 4. Whisk egg, milk and water in a separate bowl. Add about half to the flour bowl and knead to make a soft dough. Add a little more liquid if needed,. | 5. Move dough to a floured work surface and kneed until smooth. Cut into two pieces, one a little larger than the other. | 6. Roll the smaller piece so that it is larger than the fish, with about 2 cm (1 1/2 in) border on all sides. Place on a greased baking sheet and put the fish on top, centered. | 7. Roll the larger piece of dough until it is large enough to drape over the fish and still have 2 cm (1 1/2 in) of border. Don't put it on the fish yet. | 8. Apply some warm water on the border area of the lower piece of dough. Place top dough on the fish and press the border areas together to form a seal. | 9. Allow to rise for 30 minutes. | 10. Brush the remaining egg/milk/water onto the dough to form a glaze. Bake 30 minutes at 180 C (350 F). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
trout	1	kg		1479.1564	0.0	207.5816	66.0623
salt pepper				-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
white flour	225		sifted	130113.0	28486.215	2115.225	504.81
salt	1 1/2	1/2		-	-	-	-
active yeast	7			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	60			0.0	0.0	0.0	0.0
milk	60			8930.4	699.7919999999999	461.16	478.728

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.