Ingredients
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300 g frozen puff pastry
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500 g fish fillets, cooked and skinned
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100 g pickled gherkins, finely chopped
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1 medium onion, finely chopped
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salt and pepper
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1 tablespoon finely chopped parsley
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1 tablespoon butter
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40 g butter
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2 tablespoons flour
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1 cup cream
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100 g cheddar cheese
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1 cup milk
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1/8 teaspoon cayenne pepper
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salt and pepper
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1 egg, beaten
Instructions
- Pre-heat oven to 220C/425°F.
- Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
- Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
- Sprinkle parsley on top and roll up firmly.
- Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
- Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
- Sauce:.
- In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
- Remove from heat, add grated cheese and stir until it has melted.
- If you prefer a thinner sauce, whisk in the milk.
- Season to taste with cayenne pepper, salt and pepper.
- Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
- A mixed salad goes well with this.