recipe for Fish Jalousie comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Jalousie
(1lb 8 oz) coley fillets, skinned and cubed
1 x 340g (12 oz) puff pastry
1 egg, beaten
600ml (1 pint) milk
40g (1 and a half oz) butter or margarine
40g (1and a half oz) plain flour
1 onion, finely chopped
4 x 15ml spoon (4 tablespoons) anchovy essence
salt and black pepper
lemon and cucumber slices, to garnish
to make Fish Jalousie
oven to 220°C / 425°F / Gas Mark 7.
the pastry in two. Roll each half into a 20 x 30cm
(7" x 10") oblong. Place one oblong on a
baking sheet and prick with a fork.
the remaining oblong in half lengthways and make a
series of diagonal cuts to within 1cm (0.5")
of the outer edge. Place on a baking sheet and open
out to give a herring bone effect.
both pieces of pastry with beaten egg and bake for
10 - 15 minutes until golden brown.
poach the fish in the milk for 5 minutes, drain and
reserve cooking liquor.
the butter or margarine in the pan and sauté
the onion, stir in the flour, cook for 1 minute, gradually
stir in the reserved cooking liquor and heat until
sauce is thickened and smooth.
in the anchovy essence, cooked fish and seasoning.
the filling to sandwich together the two pastry halves,
garnish with lemon and cucumber slices.
with a mixed leaf salad.
6 - 8
with the permission of Seafish - www.seafish.org