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Mini Fish Pasties with a Tartare Sauce
300 ml Hot milk
150 g Cod fillet; skinned
150 g Salmon fillet; skinned
1 Onion; chopped
150 g Potato; diced and par-boiled
1 sm Bunc dill
450 g Jus Roll shortcrust pastry sheets
A little milk to glaze
For the Tartare Sauce:
1 lg Egg
1 tb White wine vinegar
1/2 ts English mustard powder
150 ml Sunflower oil
25 g Capers
25 g Gherkins
1 sm Shallot; finely chopped
Selection of salad leaves
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.