Fish cakes with cheese DŽIUGAS®


  • 4 pieces
    of fish fillet
  • 4 sheets
    of frozen leaf dough
  • 4 teaspoons
    of breadcrumbs and mustard
  • 4 tablespoons
    of grated cheese DŽIUGAS
  • according to taste
    pepper, salt
  • pinch
    of fish seasoning
  • 1
  • 1/2
    lemon juice
  • 200 ml
    double cream
  • 1 tablespoon
    of mustard
  • 1 ~ 2 tablespoons
    preserved capers
  • 1 tablespoon
    grated lemon zest


De-frost the dough and roll it out. Sprinkle the fish fillet with lemon juice, add salt, pepper and spices, marinate for 20-30 minutes. Sprinkle a square of dough with breadcrumbs, place a piece of fish on it, coat it with mustard, sprinkle with cheese, fold in half and press on the edges very well. Trim the edges of the cake, make a few incisions at the top and coat with a beaten egg. Bake at 200 degrees for about 15 minutes, then reduce the temperature to 170 degrees and bake for another 10 to 15 minutes until the cakes have nicely browned. Prepare the sauce. Bring the cream with lemon zest to a boil, cook until the sauce begins to thicken. Add the capers if necessary, season with pepper and salt. Serve the cakes with sauce and lemon slices.


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