Fish Pithivier with Watercress Sauce
Fish Pithivier with Watercress Sauce. Cod, smoked trout and scallop pâté wrapped in spinach and all-butter pastry, baked until golden. Finished with a sharp watercress sauce and chives.
Ingredients
- 8 large spinach leaves
- 200g cod cut into 2 squares
- 100g scallop pate (egg white)
- 200g smoked trout slices
- salt and pepper
- 200g ready rolled all butter pastry
- 1 egg yolk for egg wash
Sauce
- 1 shallot, peeled and diced
- 50ml white wine
- 1 lemon rind only
- 100ml fish stock
- 1 bunch watercress
- Few chives chopped
- salt and pepper
Method
Pre heat the oven to 200c.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 dariole then line with cling film pop the spinach leaves in each 1 then layer up the trout and pate seasoning each layer, sit the cod in the middle fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray top with the salmon parcels then cover in other pastry circles, press down to seal you can do this with the larger cutter to make it neat, egg wash then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce add the shallots wine lemon rind and stock to a pan bring to the boil and reduce by half. Season finish with the chives and watercress.
To serve, cut the pithivier in half and spoon over the sauce.
Ingredients
- 8 large spinach leaves
- 200g cod cut into 2 squares
- 100g scallop pate (egg white)
- 200g smoked trout slices
- salt and pepper
- 200g ready rolled all butter pastry
- 1 egg yolk for egg wash
Sauce
- 1 shallot, peeled and diced
- 50ml white wine
- 1 lemon rind only
- 100ml fish stock
- 1 bunch watercress
- Few chives chopped
- salt and pepper
Method
Pre heat the oven to 200c.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 dariole then line with cling film pop the spinach leaves in each 1 then layer up the trout and pate seasoning each layer, sit the cod in the middle fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray top with the salmon parcels then cover in other pastry circles, press down to seal you can do this with the larger cutter to make it neat, egg wash then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce add the shallots wine lemon rind and stock to a pan bring to the boil and reduce by half. Season finish with the chives and watercress.
To serve, cut the pithivier in half and spoon over the sauce.
