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Recipe for :

Fish Jalousie

This recipe for Fish Jalousie comes from Seafish -

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Jalousie

670g (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

How to make Fish Jalousie

  • Preheat oven to 220°C / 425°F / Gas Mark 7.
  • Divide 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.
  • Fold 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.
  • Brush both pieces of pastry with beaten egg and bake for 10 - 15 minutes until golden brown.
  • Meanwhile, poach the fish in the milk for 5 minutes, drain and reserve cooking liquor.
  • Melt 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.
  • Stir in the anchovy essence, cooked fish and seasoning.
  • Use the filling to sandwich together the two pastry halves, garnish with lemon and cucumber slices.
  • Serve with a mixed leaf salad.

Serves 6 - 8








Reproduced with the permission of Seafish -