Serves 4
| 450 g frozen puff pastry | |
| 25 g butter | |
| 225 g cod fillet | |
| Salt and pepper | |
| Juice of 1/2 lemon | |
| 1 tbsp chopped parsley | |
| 1 egg | |
| 4 sprigs parsley |
| Thaw, then roll out pastry thinly. Cut out 4# 200mm squares, place on baking tin and leave in cold place while making filling. Melt butter in pan. Skin fish and cut into small pieces, add to butter with salt, pepper, lemon juice and parsley. Mix well, cover and cook for 5 minutes, shaking pan often. Beat the egg, add half to the fish and mix well. Divide the mixture between the pastry, keeping it well in the centre. Dampen the edges of the pastry and bring the four corners to the centre, pressing well to seal. Brush with remaining egg. Bake in top of preheated oven for 10 minutes, or until golden brown. Serve hot or cold, garnished with parsley. | |
| Comment | |
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| Entered | 2020-12-24 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19