| 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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