Gifler with hake fillet and homemade tomato pesto

Ingredients for Gifler with hake fillet and homemade tomato pesto

Instructions for Gifler with hake fillet and homemade tomato pesto

To prepare the Gifler with hake fillet and homemade tomato pesto recipe, please follow these instructions:

Lukewarm water and yeast stirred together.

Margarine and break into pieces in the flour to it seems like grated cheese. Water/yeast, ymer, eggs and salt is added and the dough is kneaded well through. Be made to withdraw about 30 mins.

The soggy tomatoes, olives, feta and capers blended. Tomato puree, basillikum poured in along with the fish. It all runs together into a pure.

Season with salt and pepper.

The dough turned down and split in two. Be deployed in two circles, each of which is split into 8 triangles.

Fiskepureén lubricated on the dough and roll triangles together out-of-and-in to the small horn. Made with the tip downward and after raising 10 min.

Giflerne brushed with egg and sprinkled, if desired. with a little basillikum.

Bake at 200 degrees c. alm. oven 20-25 my.