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Monk’s Lake House Savory Cake

Name: Monk's Lake House | Savory Cake
Prep time: 60 min
Cook time: 20 min
Total time: 1520 min
Ingredients: 125 g wheat flour (all-purpose, King Arthur brand); 170 g Wren Abruzzi rye flour (Barton Springs Mill brand); 1 pinch salt (fine, sea salt); 170 g butter; 60 g water (ice cold); 500 g steelhead trout fillet; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 each egg yolk; 1 tbsp water (cold, add more if needed to adjust consistency to your taste); 1 pinch salt (fine, sea salt); 85 g sorrel (fresh); 15 g burnet (fresh); 30 g dill (fresh); 30 g chervil (fresh); 15 g chives (fresh); 60 g parsley (fresh); 60 g borage (fresh); 1.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 170 g sour cream (Daisy, whole milk, thick); 30 g mayonnaise (Japanese); 30 g toasted garlic horseradish dip; 1 box microgreens (assorted); 1 box edible flowers (pansies, borage, cabbage, chives)

January 23, 2020

Monk's Lake House, Savory Cake with Fish and 7-Herb Sauce

The Idea

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!

Choosing Ingredients

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.

Print Recipe

Monk's Lake House | Savory Cake

Prep Time1 hr

Cook Time20 mins

Resting Time1 d

Total Time1 d 1 hr 20 mins

Course: Appetizer, Main Dish

Cuisine: European

Keyword: Barton Springs Mill, cake, edible flowers, fish, greens, heirloom grain, herb, lycooking, lyukum cooking lab, recipe, sour cream, Wren Abruzzi Rye

Servings: slices

Calories: 381kcal

Ingredients

for dough

125 g wheat flour all-purpose, King Arthur brand
170 g Wren Abruzzi rye flour Barton Springs Mill brand
1 pinch salt fine, sea salt
170 g butter
60 g water ice cold

for stuffing

500 g steelhead trout fillet
1 tsp kosher salt
0.5 tsp black pepper freshly ground

for egg wash

1 each egg yolk
1 tbsp water cold, add more if needed to adjust consistency to your taste
1 pinch salt fine, sea salt

for herb sauce

85 g sorrel fresh
15 g burnet fresh
30 g dill fresh
30 g chervil fresh
15 g chives fresh
60 g parsley fresh
60 g borage fresh
1.5 tsp kosher salt
0.25 tsp black pepper freshly ground
170 g sour cream Daisy, whole milk, thick
30 g mayonnaise Japanese
30 g toasted garlic horseradish dip

for toppings

1 box microgreens assorted
1 box edible flowers pansies, borage, cabbage, chives

Instructions

In a bowl of a stand mixer, measure the flours, mahleb (if using), and salt, mix and sift. Add cold cubed butter and stir on low speed with a paddle attachment until the mixture looks like crumbs. Add ice-cold water and, with the same paddle attachment, knead the dough until smooth. Stop, remove the dough, shape into a ball, cover with plastic wrap, and let rest for an hour in a fridge.
Option 1. Roll the dough 3mm (1/8") thick, ~ 7" wide and ~ 18" long. Cut it to 6 strips 3" wide and 7" long.
Option 2. Divide the dough into 6 portions 85g each. Shape them into logs and cover with plastic wrap to prevent drying.
Preheat the oven 425F. Make an egg wash by mixing 1 egg yolk with 1 tbsp of cold water and a pinch of salt. Line a baking sheet with parchment paper or a silicone mat.
If your fish fillet is with skin on, remove the skin. Slice fillet along the grain into 6 portions, ~0.75" thick. Place a portion of fish on each strip of the dough. Pinch the long edge shaping each into a pie.
Lightly brush the pies with the egg wash and bake for 15-20 minutes or until lightly golden. Let rest on a cooling rack until they are room temperature. (Half portion on the picture.)

for 7-herb sauce

Wash, pat dry, and chop the herbs. You can use a knife or a food processor, depending on your preferences.
In a bowl, combine the herbs and the dressing, season to your taste, mix well. Transfer into a container with a lid and refrigerate until ready to use.

to assemble the cake

Start with 3 fish pies on the cake base. Cover them generously with a portion of herb sauce, spreading it with a spatula. Arrange the rest of the pies layering them with the sauce to make a pyramid.
Cover the whole cake with the rest of the sauce and let it rest refrigerated for at least 24 hours, to let the dough absorb some moist from the sauce. If you like the dough softer, keep the cake rest for 2 or 3 days. Decorate with edible flowers and micros right before serving. To make slices attractive, use a sharp knife with a long blade making a sawing motion (do not press down!).

Nutrition

Монастырская избушка у озера

Между прочим, возни c этим несладким тортом меньше, чем с вишневым. Потому что рыбных пирожков всего 6, и они крупнее.

В рецепте я написала о заменах. Рыба должна быть жирной, чтобы во время запекания в тесте она не пересохла. Соус с травами не обязательно точно повторять из не так легко доступных трав Франкфуртского семи-травного. Можно использовать то, что есть под рукой — петрушку, укроп, шнит-лук или только зеленые стрелки зеленого лука, шпинат, листовой сельдерей, кресс-салат, тархун. То, что сладкое или неяркое по вкусу — побольше. То, что яркое (как кресс или тархун) — по чуть-чуть. Я списке ингредиентов есть готовый магазинный крем-соус с хреном, который заменяется на любую другую добавку с таким же вкусовым оттенком — майонез ароматизированный васаби, например.

У этого рецепта есть подводные камни. Он вкуснее если в соусе больше влажности, то есть больше сметаны. Сметана смягчает и ароматы, и текстуру. Но после добавления в соус соли, травы начинают терять сок и соус становится более жидким. Торт тогда хуже держит форму пирамиды, потому что пирожки нижнего слоя начинают разъезжаться, а пирожки верхнего проседать между ними. Разрез перестает быть эффектным. При формовке с более жидким соусом мне помогли подпорки, удерживающие нижний слой. Очень важно подогнать соль под вкус. Здесь очень тонкие вкусовые отношения и плохо и когда не хватает соли, и когда ее слишком много.

Ржаная мука Wrens Abruzzi от Barton Springs Mill в тесте здесь просто очень хороша!

Выглядит этот несладкий торт волшебно. И кажется, что он достоен только праздничного стола. На самом деле, это замечательный завтрак на несколько дней. Тогда можно обойтись без украшений цветами и микро зеленью. Во время хранения в холодильнике, торт стоит накрывать пленкой, чтобы не подсыхал наружный слой.

#LYcooking Abruzzi rye Barton Springs Mill cake fish greens herbs Livin' Organics Farm lyukum cooking lab sauce savory sour cream steelhead trout

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