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Receta Russian Fish Plait

by Global Cookbook

Ingredientes

250 gm Puff pastry, preferably wholemeal, thawed if frzn (8oz)     Beaten egg, to glaze 15 gm Half-fat spread, (1/2oz) 15 gm Plain flour, (1/2oz) 150 ml Skimmed lowfat milk, (1/4 pint) 2 Tbsp. Minced fresh parsley

2 x Large eggs, hard boiled and minced 250 gm Smoked haddock, cooked and flaked (8oz) 100 gm Mushrooms, sliced (3 1/2oz)     Salt and pepper     Lemon slices     Parsley sprigs

Direcciones

1. To make the filling, place the half-fat spread, flour, lowfat milk and parsley in a saucepan and whisk continuously over a moderate heat till the sauce thickens. Cook gently for 1 minute. Add in the minced Large eggs, flaked fish, mushrooms, and seasoning to taste. Remove the pan from the heat and set aside to cold.
2. Preheat the oven to Gas Mark 7/220 C/425 F.
3. Roll out the pastry on a lightly floured surface to a 30cm (12 inch)
4. square. Lift onto a lightly greased baking sheet.
5. 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 create a plait making sure which the filling is completely covered and the ends tucked under.
6. Brush the pastry with beaten egg and bake in the oven for 20-25 min till golden. Serve warm, garnished with lemon slices and parsley.

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