Quiche with catfish
8 servings
60 minutes
Kish with zubatka is an exquisite dish of French cuisine that combines delicate pastry with a rich, creamy filling. This recipe is inspired by traditional French quiches but gains uniqueness from the use of zubatka—a fish with a firm, juicy texture and delicate flavor. Vegetables like carrots, peas, and romanesco add freshness and lightness, while parmesan brings in savory notes. Baked in the oven, the quiche develops a golden crust while remaining soft and tender inside. Perfect for dinner or festive occasions, it pairs wonderfully with white wine and fresh salad.
1
Sauté the fish in a pan for a few minutes under a lid to make it easier to peel the pieces.
- Fillet of wolffish: 250 g
2
Chop the vegetables and sauté them in a pan until almost fully cooked.
- Carrot: 1 piece
- Green peas: 70 g
- Green beans: 70 g
- Romanesco cabbage: 70 g
3
Mix flour, butter, about a teaspoon of salt, and knead a firm dough. Add one egg, mix, add water if necessary (no more than a few tablespoons), and knead thoroughly. Place the dough in a fluted mold. Prick the bottom with a fork to prevent the dough from rising during baking. Bake for 15 minutes at 180 degrees.
- Wheat flour: 1 glass
- Butter: 125 g
- Salt: to taste
- Chicken egg: 5 piece
- Milk: 100 ml
4
Mix the fish, vegetables, cheese, sour cream, milk, eggs, salt, and pepper and pour into a form with the prepared dough. Bake for 30 minutes at 180 degrees.
- Fillet of wolffish: 250 g
- Carrot: 1 piece
- Green peas: 70 g
- Green beans: 70 g
- Romanesco cabbage: 70 g
- Grated Parmesan cheese: 100 g
- Milk: 100 ml
- Sour cream: 200 g
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste