Fish cake

Ingredients for 4 servings:

• 250 g flour (wheat flour)
• ½ tsp salt
• 100 g butter
• 100 ml white wine
• 300 g smoked trout
• 1 tbsp butter
• 1 stalk(s) leek (medium)
• 1 onion(s)
• 2 carrots
• 100 ml vegetable stock
• 2 eggs
• 100 ml wine, white or cider
• 250 ml cream
• Salt and pepper, or chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Make a dough from flour, salt, and butter. Finely chop the leek and onion. Dice the carrots. Sauté the vegetables in the butter, deglaze with vegetable stock, and season with salt and pepper. Let the topping cool. For the topping, mix the eggs with the white wine or cider and cream, then season with salt and pepper. Roll out the dough on a floured surface to about ½ cm thick and place on a greased baking sheet or in a round dish. Spread the trout fillets over the dough base. Add the cooled vegetables and pour the topping over them. Bake the fish cake in the oven at 220°C for about 30 minutes. Tip: Smoked salmon can also be used instead of trout fillets. It is important that the fish has no noticeable bones!