This recipe is based one one we used to make years ago when I used to volunteer as a histrical re-enactor in one of the Shakespeare properties in Stratford. The pastry parsels were deep fried but I have opted to bake them instead here. Feel free to use either method to cook yours.
Get your salt fish here https://www.jollysoforkney.co.uk/collections/salt-fish/products/salt-ling
Ingredients:
10 g butter
1 onion, diced
200 salted fish
400g boiled and roughly mashed swede
1 tbsp plain flour
Aprox. 1 cup Milk
2 Packets Puff pastry (shopbrought is ideal but feel free to make your own)
Method:
Start the night before you want to make this. The fish comes salt encrusted, so start by washing this off with plenty of cold water. PLace the fish in a deep bowl and cover with plenty of cold water. Leave in the fridge to soak overnight until you need it the next day. This makes sure that its not overly salty when cooking and that the fish has softened slightly. When ready to use pour out the water, rinse again and chop the fish into small pieces.
The next day, start by mrlting the butter over medium heat in a frying pan. Add the onion until soft and starting to turn brown in patches.
Add the fish and cook for about 5 minutes until it turns opaque and flakes when you press down on a piece with your wooden spoon.
Add the flour and stir in. Start adding the milk a little by little and stiring all the time to prevent lumps forming. You may need a little more milk than this. You want a smooth, single cream consistency as it will thicken when you add the swede.
Add the swede and mix in well. Continue cooking until everything is warmed through. If it gets too thick, add a little more milk. You want a little bit of sauce in there. Turn off the heat and let cool slightly.
Get the pastry out of its packet. If its shop brought, there is no need to roll out, just divide each pastry sheet into 4 long strips. Place a tablespoon to a tablespoon and a half full at one end of each strip. dampen the edges of the pastry on the same side as the fish mix. Fold the other side over the top and press down the edges to seal. Transfer to a baking sheet and cook for about 30 minutes at 200 degrees C until golden and crispy.
Serve with a side salad and chips.
Note:
As an alternative, use 1 packet of pastry so that you have some left over mix at the end. Just cook spagetti and mix everything together, topped with some finely chopped pastry for some tasty lunches the next day.
Comments