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Russian Fish Plait

250 g Puff pastry; preferably wholemeal, thawed if frozen (8oz)
Beaten egg; to glaze

For the Filling:
15 g Half-fat spread; (1/2oz)
15 g Plain flour; (1/2oz)
150 ml Skimmed milk; (1/4 pint)
2 tb Chopped fresh parsley
2 Eggs; hard boiled and ; chopped
250 g Smoked haddock; cooked and flaked (8oz)
100 g Mushrooms; sliced (3 1/2oz)
Salt and pepper

To Garnish:
Lemon slices
Parsley sprigs

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 (1 1/2 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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