Russian fish plait

4 servings

Ingredients

Quantity Ingredient
250 grams Puff pastry; preferably
; wholemeal, thawed
; if frozen (8oz)
Beaten egg; to glaze
15 grams Half-fat spread; (1/2oz)
15 grams Plain flour; (1/2oz)
150 millilitres Skimmed milk; (1/4 pint)
2 tablespoons Chopped fresh parsley
2 Eggs; hard boiled and
; chopped
250 grams Smoked haddock; cooked and flaked
; (8oz)
100 grams Mushrooms; sliced (3 1/2oz)
Salt and pepper
Lemon slices
Parsley sprigs

Directions

GENERAL

FOR THE FILLING

TO GARNISH

To make the filling, place the half-fat spread, flour, milk and parsley in a saucepan and whisk continuously over a moderate heat until the sauce thickens. Cook gently for 1 minute. Add the chopped eggs, flaked fish, mushrooms, and seasoning to taste. Remove the pan from the heat and set aside to cool.

Preheat the oven to Gas Mark 7/220 C/425 F.

Roll out the pastry on a lightly floured surface to a 30cm (12 inch) square. Lift onto a lightly greased baking sheet.

Place the filling in a 10cm (4-inch) wide strip down the centre of the pastry, leaving approximately 4cm (1½ inches) at each end. Brush the pastry edges with beaten egg and cut 2.5cm (1-inch) wide strips from the filling to the edge on both sides. Fold the strips over the filling alternately to form a plait making sure that the filling is completely covered and the ends tucked under.

Brush the pastry with beaten egg and bake in the oven for 20-25 minutes until golden brown. Serve hot, garnished with lemon slices and parsley.

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