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To make the Tomato Chive Sauce, sweat the onion in 25 gm of the butter in a saucepan until softened.
Add the white wine, bring to a boil and reduce by a third.
Puree the tomatoes in a food processor, add to the saucepan and cook until the liquid has been reduced by half again.
Pass the sauce through a conical sieve, pressing firmly to extract as much juice and pulp as possible. Discard the remaining solids.
In a clean saucepan bring the tomato sauce base and the cream to a boil. Set aside.
Trim the fish, removing its skin and bones and cutting away the tail end and belly piece to leave a fillet of even thickness weighing about 750 gm.
The fillet must be a constant thickness to ensure even cooking in the pastry.
Melt half the butter in a frying pan and gently saute the leek until softened.
Stir in the chives, season with a little salt and pepper and cool.
Melt the remaining butter in another frying pan and cook the shallots and mushrooms together until softened.
Season with salt and pepper and cool.
Roll the pastry out on a cool, floured surface to make a 40 cm x 25 cm rectangle of 5 mm thickness.
Brush the edges of the dough with egg wash.
Spoon the mushroom mixture down the middle of the pastry, then put the fish on top and sprinkle with a little salt and pepper.
Distribute the leeks evenly over the fish.
Fold in the ends, then roll up the pastry to make a secure parcel.
Rest seam-side down on a buttered baking tray.
Brush the surface with the egg wash and refrigerate for 30 minutes before baking.
Preheat the oven to 220C and bake the pie for 20 minutes until the pastry is cooked and golden - the fish should be just cooked.
Don’t be tempted to leave the pie in the oven any longer than 20 minutes.
Finish off the Tomato Chive Sauce while the pie is baking.
Reheat over a medium heat and add the remaining butter, a piece at a time, stirring to incorporate each piece before adding the next (this is known as mounting the sauce).
Stir constantly to prevent the sauce from separating.
When all the butter has been added, take the saucepan off the heat and stir in the salt, pepper and chives.
Taste and adjust if necessary.
To serve, cut the pie into 6 and put on serving plates.
Spoon the sauce around and dot with some salmon roe.
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