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+ servings

Monk's Lake House | Savory Cake

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
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 day
Total Time 1 day 1 hour 20 minutes
Servings 10 slices
Calories 381kcal


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


  • 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.)
    Monk's Lake House, Savory Cake: Fish Pies

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


Calories: 381kcal | Carbohydrates: 26g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 808mg | Potassium: 597mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2411IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg