Fish Baked In A Dough Jacket

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 kg whole fish (choose a flavorful fish like trout)
• salt and pepper
• 1 lemon, cut into wedges, to serve
• 225 g flour, sifted
• 1 1/2 ml salt
• 7 g active dry yeast
• 1 egg
• 60 ml warm water
• 60 ml milk

Recipe

• 1 if needed, scale and gut fish. cut off head behind gills/dorsal fins, and cut off the tail.
• 2 wipe fish dry with a paper towel. rub inside and out with salt and pepper and put in the refrigerator.
• 3 put flour, salt, and yeast in a large mixing bowl and stir to combine.
• 4 whisk egg, milk and water in a separate bowl. add about half to the flour bowl and knead to make a soft dough. add a little more liquid if needed,.
• 5 move dough to a floured work surface and kneed until smooth. cut into two pieces, one a little larger than the other.
• 6 roll the smaller piece so that it is larger than the fish, with about 2 cm (1 1/2 in) border on all sides. place on a greased baking sheet and put the fish on top, centered.
• 7 roll the larger piece of dough until it is large enough to drape over the fish and still have 2 cm (1 1/2 in) of border. don't put it on the fish yet.
• 8 apply some warm water on the border area of the lower piece of dough. place top dough on the fish and press the border areas together to form a seal.
• 9 allow to rise for 30 minutes.
• 10 brush the remaining egg/milk/water onto the dough to form a glaze. bake 30 minutes at 180 c (350 f).