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Fish sausage roll
Makes 8 Starters and mains
Ingredients
- 4 square sheets puff pastry plain flour, for dusting
For the fillling
- 375g trout belly
- 75g fresh scallop meat
- 500g white fish, such as bream
- 1 onion, grated on a box grater
- 1tbsp salt
- 13⁄4tsp ground white pepper
- 13⁄4tsp ground fennel seeds
- freshly grated nutmeg, to taste
- 15g chopped flat-leaf parsley
For the egg wash
- 2 whole eggs
- 1 egg yolk
- 1tbsp white sesame seeds
Method
Before starting, chill all the parts of a food processor capable of
blending fish to a purée. Have
a bowl of ice ready. Once the food processor is chilled, blend
the trout, scallop meat and white
fish separately into smooth pastes.
Combine the fish purées together
and season with all the remaining
ingredients. Keep this fish purée
chilled over the bowl of ice.
Mix all the egg-wash ingredients together in a bowl. Arrange the puff pastry sheets on a lightly floured work surface and arrange large spoonfuls of the fish mix on the pastry in the shape of a log. Using egg wash, brush the surrounding pastry liberally, then roll into the shape of a sausage roll. Either fold up the ends of the pastry to seal or cut to expose the ends. Brush the sausage roll with egg wash and chill for 30 minutes, until set.
Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Brush the sausage roll with more egg wash, then season with sea salt and bake for 15 minutes, or until the pastry is golden and the filling, when checked with a skewer, is hot to the touch. Serve with a generous spoonful of ketchup.
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