1 - 1 1/2 kg (2 - 3 lb) halibut
1 tbls (14 g) 1 1/2 oz flour (All purpose)
200 g (8 oz) flaky or puff pastry
2 tbsp (25 g) 1 oz butter
salt and pepper
scant 1/2 (us) cup (100 ml) hot water
1 tbls (14 g) 1 1/2 oz flour (All purpose)
200 g (8 oz) flaky or puff pastry
2 tbsp (25 g) 1 oz butter
salt and pepper
scant 1/2 (us) cup (100 ml) hot water
for the forcemeat
1 teacupful fresh breadcrumbs
3/4 stick (6 Tbsp) 75 g butter
1 tablespoon chopped parsley
1/2 onion, chopped
2 eggs, beaten
1 teaspoon thyme
1 teaspoon marjoram
salt and sugar
3/4 stick (6 Tbsp) 75 g butter
1 tablespoon chopped parsley
1/2 onion, chopped
2 eggs, beaten
1 teaspoon thyme
1 teaspoon marjoram
salt and sugar
method
1. Wash and dry the fish and cut it into pieces.
2. Mix the flour with salt, pepper and parsley, and roll the fish in it.
3. Place the fish in a pie dish with hot water and put dabs of butter on top.
4. To make the forcemeat, mix the breadcrumbs, softened butter, onion and herbs with the eggs and seasoning.
5. Cover the fish with a layer of forcemeat. Smooth it out.
6. Roll out the pastry and cut off a strip. Wet the inside edge of the pie dish and press the strip of pastry around it.
7. Brush it with water and lay the lid on top, pressing round the edge, and marking it with a fork.
8. Cut a star shape out of the centre of the pie.
9. Glaze the lid and bake at 200°C, 400°F, mark 6 for 35 - 40 minutes.
2. Mix the flour with salt, pepper and parsley, and roll the fish in it.
3. Place the fish in a pie dish with hot water and put dabs of butter on top.
4. To make the forcemeat, mix the breadcrumbs, softened butter, onion and herbs with the eggs and seasoning.
5. Cover the fish with a layer of forcemeat. Smooth it out.
6. Roll out the pastry and cut off a strip. Wet the inside edge of the pie dish and press the strip of pastry around it.
7. Brush it with water and lay the lid on top, pressing round the edge, and marking it with a fork.
8. Cut a star shape out of the centre of the pie.
9. Glaze the lid and bake at 200°C, 400°F, mark 6 for 35 - 40 minutes.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
