New Koulibiac With Green Marbling
|Fish fillets||3 Pound (1.5 Kilogram Mixed Variety)|
|Puff pastry||1 Pound (500 Gram)|
|Beaten egg||1 (To Glaze)|
|For spinach stuffing|
|Fresh white breadcrumbs||4 Ounce (125 Gram)|
|Ground almonds||2 Ounce (60 Gram)|
|Raw spinach||4 Ounce, well washed and chopped (125 Gram)|
|Lemon rind||1⁄4 Teaspoon|
|Butter||1 Ounce (30 Gram)|
|Currants||1 Ounce (30 Gram)|
|Ground cumin||1 Teaspoon|
|Pine kernels||2 Teaspoon|
|Soured cream/Flavored butter / mayonnaise||1⁄4 Cup (4 tbs) (To Serve)|
Choose at least two kinds of fish which will make thinnish fillets, such as lemon sole and pink trout.
If you can include something as attractive as red mullet, a more expensive sole, or some shellfish, it wili be even better.
Skin the fillets (but not if red mullet) and trim them of any discoloured flesh or bones.
Season very lightly.
Roll out slightly less than half the pastry to make a rectangle about 30.5 cm X 22.5 cm/12 inches X 9 inches, and cut into a stylized fish shape.
Bake on a wetted baking-sheet for 10 minutes at 200°C/400°F/ Gas Mark 6 until risen, golden brown and crisp through.
If your pastry is fairly thick, it may need an extra 2-3 minutes' baking upside down, to ensure a really crisp base.
Set aside to cool.
Make up the stuffing by mixing all the ingredients together.
Spoon one third of the stuffing on to the pastry base (you won't be able to spread it, but as the fish cook, the stuffing will absorb their juices and expand to fill any gaps).
Then layer the fish and the rest of the stuffing at random, contrasting the colours, sprinkling in the currants, cumin and pine-kernels as you go.
Roll out the remaining pastry until it is big enough to cover the filling and tuck under the base.
Seal the edges well with a little water.
Use pastry trimmings to add eyes and fins to the fish shape, and press a teaspoon over the pastry to create the 'scales'.
Paint with beaten egg and bake at 200°C/400°F/Gas Mark 6 for 10 minutes.
Reduce to 180°C/350°F/Gas Mark 4 and bake for a further 20 minutes.
Serve hot with dollops of soured cream or a flavoured butter.
Garlic and parsley butter is equally good.
Or serve it cold with a flavoured mayonnaise.