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LOCKDOWN CHRISTMAS

By :Carol Jackson 0 comments
LOCKDOWN CHRISTMAS

 PESCATARIAN CHRISTMAS?

Roast Carp, Smoked Salmon with Scrambled Eggs, Kedgeree, Jugged Kippers - just some of the global favourites to serve at a festive meal. 

This Seafood Jalousie can be made to serve 4 or 10 and is perfect for Christmas Eve. Make this in advance, freeze and bake from frozen - it couldn't a be simpler.

A combination if seafood and cheese is taboo in some cuisine cultures - but this is simply a haddock mornay combination and offers something different. 

I have experimented with a number of different cheeses for this recipe and decided in a cream cheese with additional herbs and garlic - there are plenty to choose from. A slightly ripe Camembert was quite a surprise and worked well. 

SMOKED HADDOCK AND SOFT CHEESE JALOUSIE

Serves 6

450g puff pastry

For the filling

1 tbsp oil

100g bag baby spinach

450g smoked haddock fillet, skinned and pin-boned

4 spring onions, finely sliced

200g soft cheese with garlic and herbs

1 tbsp finely chopped sage

ground black pepper

A squeeze of lemon

1 egg beaten

Method

Preheat the oven to 200C gas mark 6.

Cut the pastry in half and roll out to a rectangle approximately 30cm by 20cm. Lay onto a baking sheet, prick all over with a fork and chill for 15 minutes.

Bake in the oven for 12 - 15 minutes or until brown and crisp. Lift onto a cooling rack and allow to cool completely.

Roll out the second piece of pastry so that it is 22cm by 32cm.  Dust the sheet with flour and fold in half along its length. With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above. Chill until required.

Heat the oil in a frying pan and add a pinch of salt and some pepper. Add the spinach and cook over a high heat until it has wilted. Turn on a plate to cool. Spread across the cooked pastry base 

Cut the fish into 2cm slices and arrange over the cooked pastry base, leaving a gap around the edge. Mix the spring onion, cream cheese and sage together, season with freshly ground black pepper. Spread this over the smoked haddock.

Brush the edges of the pastry base with beaten egg. Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry, open out the sheet to cover the base. . Lift up the raw pastry to tuck under the cooked sheet.

Freeze the Jalousie at this stage or brush with egg and bake in the oven for 20 - 25 minutes at 200C gas mark 6.

If frozen, glaze with egg just before baking and bake at gas mark 6 for the first 15 minutes and reduce the heat to gas mark 5 and bake for a further15 - 20 minutes. If the pastry gets too brown, cover with foil.

 Slice to serve with roast vegetables or a winter leaf salad: chicory, raddichio and rocket.

 

Enjoy!

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