The idea for this cake was born as a result of a challenge — what would a savory version of the Monk’s Hut cake be. Monk’s Lake House is a combination of Rye Galette with Fish and 7-Herb Green Sauce. Because they were born to complement each other!
With all the right herbs, you will get the best tasting cake. Since it’s challenging in the U.S., substitute with those herbs that are available. Even if you go for just parsley, dill, chives, and arugula, your cake will be amazing!
I tested this recipe with fatty steelhead trout and Atlantic cod fillets. Other oily, not-too-fishy kinds of fish can be a good substitute. Lean fish will become dry after baking. Theoretically, another option is to make a fishcake-like filling combining any fish of your choice with some fat.
The longer this cake is resting in the fridge, the better it tastes. And the more sour cream is in the sauce, the more rounded its flavors are. Unfortunately, with more moisture in the sauce, it is trickier to keep the shape of this cake, because the fish pies of the upper layers tend to sink between the pies under them.