Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fish Turnovers




Source of Recipe


T-FAL magazine


List of Ingredients




200 g (2oz) flour,
100 ml (4floz) oil,
1 egg,
3 tablespoons water,
salt,
200 g burbot,
12 mussels,
110 g (4oz) garden peas (shelled),
40 g (1 1/2oz) flour,
40 g (1 1/2oz) butter,
1 onion,
1 carrot, 1
bay leaf,
salt.

Recipe



Make dough with the flour, oil, egg, water and a pinch of salt. Leave to rest for 1 hour in a cool place. Cook the burbot and the mussles in salted water with the carrot and onion (cut into strips) and the bay leaf. When cooked, remove mussels from their shells and chop finely with the burbot. Cook the garden peas in salted water. In a saucepan, make a thick bechamel sauce with the butter, the flour and the fish stock. Add the chopped fish and the peas. Cook for 5 minutes. Roll out the dough and cut out rounds 10cm in diameter, moisten the edges and place a spoonful of filling in the centre of each round. Fold over the pastry and seal the edges. Deep fry. Drain. Serve with parsley.