| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
|
1 |
Servings |
INGREDIENTS
| 300 |
|
Hot milk |
| 150 |
g |
Cod fillet, skinned |
| 150 |
g |
Salmon fillet, skinned |
| 1 |
|
Onion, chopped |
| 150 |
g |
Potato, diced and |
|
|
par-boiled |
| 1 |
|
Bunc dill |
| 450 |
g |
Jus Roll shortcrust pastry |
|
|
sheets |
|
|
A little milk to glaze |
| 1 |
|
Egg |
| 1 |
T |
White wine vinegar |
| 1/2 |
t |
English mustard powder |
| 150 |
|
Sunflower oil |
| 25 |
g |
Capers |
| 25 |
g |
Gherkins |
| 1 |
|
Shallot, finely chopped |
|
|
Selection of salad leaves |
INSTRUCTIONS
Preheat oven to 230c/450f/Gas 8. 1 Heat the milk in a shallow pan. Add
the cod, salmon and chopped onion. Leave to simmer for 2-3 minutes.
Drain off the milk. 2 Finely chop the dill. Cut out 4 x 15cm/6" pastry
circles, rolled out quite thin. 3 Place the fish and onion mixture
into a bowl and break up the fish with a fork. Stir in the par-boiled
potatoes and 2 tbsp chopped dill. Season the mixture well. 4 Take two
15cm/6" pastry circles and spoon on a little of the fish mixture to
one side of the circle. 5 Dampen the edges of the pastry and fold over
to cover the mixture. Press the edges together. 6 Make a tiny vent
with a knife. Transfer to a greased baking sheet. Brush over a little
milk for a glaze. Transfer to the oven and bake for 8-10 minutes. 7
For the Tartare Sauce: Separate the egg. In a mini blender, add the
egg yolk, wine vinegar and mustard powder for two minutes until pale.
8 Whisk in the oil continuously and gradually. The mixture will begin
to thicken. 9 Finely chop the capers and gherkins. Stir these and the
shallot into the sauce. Season to taste. 10 Arrange some salad leaves
and a dollop of tartare sauce onto the serving plate. Remove the
pasties from the oven and transfer to the serving plate. Converted by
MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster
v2.0l.
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