About this recipe:Catchy name aside, this dream dish was really a delightful accident. Attempting to make fish pie pasties, I ended up with parcels that opened in the oven to form puff pastry bowls. I will be making this again and again - gorgeous!
400g mixed fish (i.e. cod, haddock, salmon, pollock)
3 tablespoons plain flour
150ml to 200ml full fat milk
salt and pepper, to taste
chopped fresh flat leaf parsley, to taste
chopped fresh chives, to taste
375g puff pastry
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6. Grease a baking tray and make two soup bowl size rings out of tin foil (this will help to ensure that the parcels stay in a bowl shape and do not lose their contents over the baking tray).
In a frying pan, melt half the butter and add the shallot. Add the vodka and increase to a high heat to burn off the alcohol. Once simmering for about 3 to 5 minutes, add the lemon juice then pour into a separate bowl and set aside.
Dust the fish in the flour then melt the remaining butter in the same frying pan that you cooked the shallots in. Brown the fish, then remove and place in another bowl and set aside.
Pour the milk into the same frying pan and stir to thicken any remaining flour in the pan. Bring to a gentle simmer. Add the shallot mixture back and stir, then return the fish. Remove from the heat, cover and allow to poach for 5 to 6 minutes in the hot milk. Return to the heat and stir very gently to thicken for about 5 to 7 minutes, trying not to break up the fish too much. Season and add the fresh herbs.
Meanwhile divide the puff pastry in two, then roll into circles 20cm in diameter (don't roll too thinly as the parcel needs to be fairly robust). Place the pastry onto the baking tray and in the tin foil ring. Spoon the hot fish mixture into the pastry then bring together and press the pastry in the middle to form a parcel.
Bake in the preheated oven for 25 to 30 minutes, until the puff pastry is golden and the filling is bubbling. Remove from the oven and serve.