Crunchy Pout

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  • Pout: 300 g
  • Onion: 1/2
  • Carrot: 1/2
  • Leek: 80 g
  • Garlic: 2 teeth
  • Potato: 300 g
  • Butter: 2 tablespoons
  • Soy sauce: 1 tablespoon
  • Mass phylum: 100 g
  • Cress: 10 g
  • Almond: 50 g
  • Olive oil: 20 g
  • Vinegar: 10 g


Chop the garlic, onion, carrot and leek. Heat a little olive oil and a bit of butter in a frying pan and saute the onion and garlic. Then add the leek and carrot. Leave to cook until they are soft.

However bake the potatoes and the fish in the water. Grind the potatoes and canned fish.

Add the potato and fish to vegetables and leave five more minutes over low heat, stirring to engage all. Season with salt, pepper and nutmeg.

Melt the butter in the microwave oven and sprinkle it between two sheets of dough to “paste”them. Put the stuffing in the centre and “pull” the corners of the mass to the center and with the help of a stick close it. Brush out with melted butter and bake in the oven to 160 degrees for about 10 minutes, but.

Accompany it with salad watercress and almonds, seasoned with olive oil and vinegar.

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