Chloasma Treatment Diet

Kulibiak: Russian salmon pie apple pudding

Ingredients for the dough:

360 gr flour 180 gr butter 1 teaspoon salt

90 g of cold water 1 egg painting
mass
Ingredients for the filling
25 g sunflower oil
1000 gr water 2 teaspoons salt

150 g long grain rice (not parboiled)
3 eggs at room temperature 250 gr

peeled shallots 50 g butter 250 g mushrooms
clean and whole
1 / 2 teaspoon salt
1 salmon fillet skin and bones (900gr)
2 pinches of black pepper
2 pinches of salt
3 sprigs chopped fresh dill
Development dough:
1, put the flour, butter and salt in the Thermomix, schedule 15 seg/vel6
2 º Add the water and schedule 15 seg/vel6.retiramos dough and wrap in plastic wrap and reserve in refrigerator.
fill
3 º No wash the glass pour oil and salt water, we introduce the basket and weighed dentro.Ponemos rice eggs in the varoma and locolocamos in place, we scheduled 15 min/varoma/vel.4. Once completed
retired varoma and let cool the eggs inside, we took the basket with the help of the spatula and extend the rice into a bowl, discard the water in the glass. 4 º introduce
whole shallots in the bowl and chop 3 seg/vel5, vajamos remains with the spatula onto the blades, add the butter and schedule 6 min / varoma / vel, spoon.
5 th finish time add mushrooms, sliced \u200b\u200b4 seg/vel4, add the 1 / 2 teaspoon salt and schedule 4 min / varoma / left / vel, spoon, removed the sauce and let cool
6 º Peel the eggs when cold yseparamos the white from the yolk, put the whites in the bowl and chop 1 seg/vel4, remove and reserve and do the same with buds.
7 º Preheat oven to 200 º
Assembling the pie:
8 º Divide the dough into two parts, one slightly larger than the other, we extend the smaller half in the form of rectangle, which protrude about 5 cm size loin salmon (35x25cm approx.) and put them on a baking tray covered with baking paper.
9 º Put the rice on the dough leaving a border extended to all around about 3 cm, without cover mass, we extend the mixture of shallots and mushrooms over rice.
10 th place over the back of the salmon sure that it is the same thickness all over, sprinkle with a pinch of salt and dill over the salmon, we buds on the salmon and chopped up egg whites.
11 º flexed remaining dough and cover the filling and the edges in the light of the other body, pressed the edges of both sides to leave a border of 2 cm approx, we cut the dough left over and press again giving a Repulgue and mass make extra strips for garnish.
12 º whisk the egg and brush the pie, we make small incisions in the top with scissors or knife to allow steam to escape, bake for 25-30 minutes at 200 º (depending on each oven)