Garfish Pie
Garfish Pie
Ingredients
GARFISH PIE
- 4 garfish gutted, scaled, butterflied, head and tail on
- 4 slice salmon smoked
- 8 sheets puff pastry 20cm by 15cm
- 2 lemons cut into 4 cheeks
- 6 egg yolks
CREPE BATTER
- 100 milliliters milk
- 25 milliliters beer
- 1 egg
- 10 grams sugar
- 1/4 lemon zested
- 30 grams flour
BRANDADE (PART 1)
- 125 grams salt cod soaked in cold water for 24 hours, changing the water 3-4 times
- milk
- 2 whole peppercorns
- 1 bay leaf
BRANDADE (PART 2)
- 40 grams butter
- 40 grams flour
- 500 milliliters milk
- 1 shallot
- 1 bay leaf
- 1 clove
- 1/2 clove garlic
- 20 grams parmesan cheese
- 1/4 nutmeg
- lemon juice
- 125 grams mash potato
FENNEL ESCABECHE
- 4 shallots
- 1 bulb baby fennel
- 50 grams good olive oil
- 35 milliliters Chardonnay-vinegar
- 1 pinch good saffron
- 4 coriander seeds
- 1 teaspoon lemon juice
Instructions
Garfish Pie
- To make the pies place 1 crepe on the bench and top with the brandade, lay 1 sheet of smoked salmon on top then place the gar fish on and roll tightly.
- Place 1 sheet of the puff and brush lightly with the egg yolk place on the fish rolled in the crepe then place the other sheet of the puff on top and shape with your hand removing all the air.
- Cut to shape and press with a fork to seal leaving a fair bit of crust so it does not split while cooking, glaze the whole pie with the egg yolks and refrigerate.
- Glaze another 2 times.
- Bake in a pre heated oven 190 for 15-25 minutes on a tray with a piece of baking paper.
Crepe Batter
- Place dry ingredients in a bowl whisk together the beer, milk and egg and whisk into the dry ingredients until you have a smooth batter with no lumps.
- Pass and allow to rest for 30 min.
- Grease a crepe pan with butter and ladle in a small amount of the crepe batter and roll around the pan until you have a thin round crepe cook on that side for 30 seconds and flip over and cook for another 10 seconds.
- Repeat 4 times and allow to cool.
Brandade (part 1)
- Drain salt cod and place in a wide saucepan with bay leaf, peppercorns and enough milk to cover.
- Bring to the boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes.
- Drain cod, cool slightly, then remove and discard skin and bones. Break flesh into coarse flakes.
Brandade (part 2)
- Bring the milk to a gentle simmer ensuring it does not catch to the bottom of the pot and scald, infuse with the shallot, garlic, clove and bay leaf.
- Melt butter in a medium saucepan over medium-high heat until foaming.
- Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat.
- Slowly add milk, whisking constantly, until mixture is smooth.
- Return to heat. Cook, stirring with a whisk without , for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
- Remove from heat. Stir in parmesan, salt and nutmeg. Allow to cool and add poached salt cod and dry mash.
Fennel Escabeche
- Sweat onion and fennel in a little of the oil without colour.
- Add vinegar, saffron, coriander,seeds and fennel seeds.
- Allow to cook for 15 min add the rest of the oil season with lemon juice and salt.
Notes
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