Lengfish fillet in potato puff pastry

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 1
COOK TIME
240 mins
TOTAL TIME
240 mins

Ingredients

Servings: 6
  • 500 g Potatoes
  • 7-10 Tbsp Salt
  • 1 Egg yolk (size M)
  • 225 g Flour
  • 7-10 Tbsp Pepper
  • 200 g Butter
  • 1 whole ling fillet
  • 7-10 Tbsp (about 900 g)
  • 7-10 Tbsp Juice of 1 untreated
  • 7-10 Tbsp Lemon
  • 4 TABLESPOONS Tomato paste
  • 1 Egg
  • 375 g Mushrooms
  • 375 g Oyster mushrooms
  • 3/8 l clear broth (instant)
  • 1/4 l Milk
  • 2 TABLESPOONS medium hot mustard
  • 1 TABLESPOON Mustard seeds
  • 7-10 Tbsp Orange Pepper
  • 7-10 Tbsp Dill
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Wash the potatoes and cook them in boiling salted water for about 20 minutes, drain and let them cool down a little. Remove the skin and press about 250 g potatoes through a potato ricer.

  2. 2

    Add the egg yolks and 150 g flour, knead the mixture into a smooth dough, season with salt and pepper. Let dough rest for about 30 minutes. Knead 150 g butter and 30 g flour, roll out to a square (15 x 15 cm) on a floured work surface.

  3. 3

    Refrigerate the butter dish. Roll out the potato dough on the floured work surface, approx. 25 x 25 cm. Place the butter dish on the dough and fold over any excess dough. Roll out the dough on flour to a size of approx. 20 x 30 cm, fold over twice from the long side and refrigerate for approx. 15 minutes.

  4. 4

    Dust the dough with flour and roll out to a rectangle (20 x 30 cm). Whip four times on top of each other from the long side and chill for 15 minutes. Repeat these two operations again and put the puff pastry in a cool place for about 1 hour.

  5. 5

    Wash the fish, dab dry, sprinkle with 3 tablespoons of lemon juice. Cut remaining potatoes into small cubes, mix with tomato paste, season with salt and pepper. Roll out puff pastry, except for a small rest, on a floured surface approx. 30 x 40 cm.

  6. 6

    Put half of the potato mixture on the middle of the dough. Cut the fish fillet in half lengthwise, place one half of the fish fillet on the potatoes. Spread the rest of the potato mixture on top, place the second half of the fillet on top.

  7. 7

    Separate the egg, brush the edges of the dough with egg white. Fold in the fish, press the edges well. Roll out remaining potato puff pastry and remove scales, fins etc. Cut out and lay on the dough.

  8. 8

    Spread with whisked egg yolk. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Clean the mushrooms, heat the remaining butter.

  9. 9

    Sauté the mushrooms in it until golden brown, remove and put aside. Sweat the rest of the flour in the butter while stirring. Deglaze with stock and milk and bring to the boil while stirring. Add mustard and mustard seeds and simmer sauce for about 5 minutes.

  10. 10

    Add the mushrooms to the sauce and heat. Arrange mushroom - mustard vegetables with the puff pastry. Sprinkle with orange pepper, garnish with dill and serve.

Categories & Tags

Main DishesexoticheartyFish