Saturday, June 21, 2008
Any kind of fresh white fish fillets may be used in this recipe. Puffs can be eaten hot or cold but I always serve them hot for dinner accompanied with carrots, peas, potatoes and tartar sauce. Recipe serves 4.
12 1/2 ounces (400 g) white fish fillets
1 tablespoon lemon juice
2 teaspoons tomato paste
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
12 ounce (375 g) packet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon milk
1. Remove skin and bones from fish. Process fish, juice and paste until smooth. Transfer fish mixture to a medium bowl, add cheese and parsley, mix well.
2. Cut pastry in half, roll out one half pastry on a lightly floured surface to a 9 x 13 inch (22 x 32 cm) rectangle. Cut pastry into 8 even sized rectangles. Spread fish mixture evenly over each rectangle leaving a 1/2 inch (1 cm) border.
3. Roll out remaining pastry to 10 x 14 inch (26 x 36 cm) rectangle, cut pastry into 8 even sized rectangles.
4. Brush edges of each filled pastry rectangle with water, place other pastry rectangles over fish mixture, press edges together firmly. Pinch edges to make a frill.
5. Place puffs onto greased oven tray, cut 3 small slits in top of each puff, brush with combined egg and milk. Bake in moderately hot oven for about 15 minutes or until golden brown.