Varenyky with river trout and lemon-timjan oil
Author:
Cooking Together
Servings: 2
Cooking time: 1 h
Original dumplings with river trout and lemon-timjan oil
Ingredients
| milk batter (0.5 kg): |
| wheat flour 320 g |
| milk 120 ml |
| eggs 2 pcs |
| softened butter 25 g |
| salt 5 g |
| FILLING: |
| river trout fillet (or other white fish) 250 g |
| melted butter 50 g |
| salt, black pepper to taste |
| BUTTER: |
| butter 40 g |
| olive oil 20 ml |
| lemon (zest and juice) 1/2 pc |
| garlic 1 clove |
| thyme 2 sprigs |
| salt to taste |
Instructions
Step 1
Prepare the dough. Add eggs, oil, salt and milk to the sifted flour and knead the dough. Wrap it in clingfilm and let it rest for 40-60 minutes.
Step 2
Prepare the butter. Mix butter, zest and juice of half a lemon, thyme, chopped garlic, salt, olive oil in a saucepan and bring to the boil.
Step 3
Prepare the stuffing. Chop the fish fillets, season with salt and pepper and mix with the butter.
Step 4
Prepare dumplings. Roll out the dough, cut out rounds with a glass, put a little filling in the center, fold in half and seal the edges. Cook the dumplings in salted water until they float.
Step 5
Serve the fish dumplings with lemon and thyme butter.
