Bagels with fish garlic-potato

Dough:

500 g flour
some flour to choose? we'll show

200 ml natural yoghurt

100 g garlic oil

15 g fresh yeast

5 potato tubers

1 egg

1 h. l. salt

Garlic oil:

300 g butter

60 g garlic

50 g mascarpone cheese

30 g dill, tarragon

1/3 h. l. on. ginger, black pepper, salt

Filling:

500 g tilapia fillet

1 Art. l. lemon juice

1 Art. l. Melissa

pepper

salt

For the topping:

1 egg

1 Art. l. sesame

pepper

salt

To prepare the garlic oil to clean and rub on a small grater garlic, mix it with butter, bring to a boil over low heat, add chopped herbs and spices, salt the, boil for 2 minutes, leave for an hour, then strain.

100 g of oil to postpone the test, remove the rest in the cold for 20 minutes, then whisk mascarpone, salt and pepper in a magnificent mass.

For the dough Sift the flour, 125 grams of flour grind into crumbs with yeast, add warm yogurt, mix well and leave in the body for 20 minutes.

Peel the potatoes, cut into cubes, put in boiling water, boil for 10 minutes, drained, crushed potato puree.

Add mashed potatoes, eggs, 100 grams of garlic oil, the remaining flour, salt, coming up in the brew, knead a soft dough, cover it and leave for 1.5 hours in the heat, so it is up.

Finely chop the fish, rub with spices and lemon juice and leave to marinate.

When the dough is suitable, divide it into 4 pieces, roll each into a layer about 3 mm, cut into sectors.

Spread stuffing fish by a wide margin each sector collapse bagels.

Bagels lay on a baking sheet and leave for 20 minutes to make each using a fork to puncture 3, coat with beaten egg and sprinkle with sesame seeds.

Bake rolls with fish and garlic potato for about 15 minutes in a preheated 200 degree oven until browned, served with garlic butter and cheese.