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Name: Russian Fish Plait
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 15 g Half-fat spread; (1/2oz); 150 ml Skimmed milk; (1/4 pint); ; if frozen (8oz); Beaten egg; to glaze; 15 g Plain flour; (1/2oz); 250 g Smoked haddock; cooked and; Lemon slices; 250 g Puff pastry; preferably; ; chopped; ; (8oz); Salt and pepper; 2 Eggs; hard boiled and; Parsley sprigs; ; wholemeal, thawed; 2 tb Chopped fresh parsley; 100 g Mushrooms; sliced (3 1/2oz)

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INGREDIENTS

15 g Half-fat spread; (1/2oz)
150 ml Skimmed milk; (1/4 pint)
; if frozen (8oz)
Beaten egg; to glaze
15 g Plain flour; (1/2oz)
250 g Smoked haddock; cooked and
Lemon slices
GENERAL
250 g Puff pastry; preferably
; chopped
; (8oz)
FOR THE FILLING
Salt and pepper
2 Eggs; hard boiled and
Parsley sprigs
; wholemeal, thawed
2 tb Chopped fresh parsley
TO GARNISH
100 g Mushrooms; sliced (3 1/2oz)

Servings

INSTRUCTIONS

To make the filling, place the half-fat spread, flour, milk and parsley in a saucepan and whisk continuously over a moderate heat until the sauce thickens. Cook gently for 1 minute. Add the chopped eggs, flaked fish, mushrooms, and seasoning to taste. Remove the pan from the heat and set aside to cool. Preheat the oven to Gas Mark 7/220 C/425 F. Roll out the pastry on a lightly floured surface to a 30cm (12 inch) square. Lift onto a lightly greased baking sheet. Place the filling in a 10cm (4-inch) wide strip down the centre of the pastry, leaving approximately 4cm (1 1/2 inches) at each end. Brush the pastry edges with beaten egg and cut 2.5cm (1-inch) wide strips from the filling to the edge on both sides. Fold the strips over the filling alternately to form a plait making sure that the filling is completely covered and the ends tucked under. Brush the pastry with beaten egg and bake in the oven for 20-25 minutes until golden brown. Serve hot, garnished with lemon slices and parsley.

NOTES

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Russian Fish Plait

15 g Half-fat spread; (1/2oz)
150 ml Skimmed milk; (1/4 pint)
 ; if frozen (8oz)
 Beaten egg; to glaze
15 g Plain flour; (1/2oz)
250 g Smoked haddock; cooked and
 Lemon slices
 GENERAL
250 g Puff pastry; preferably
 ; chopped
 ; (8oz)
 FOR THE FILLING
 Salt and pepper
2 Eggs; hard boiled and
 Parsley sprigs
 ; wholemeal, thawed
2 tb Chopped fresh parsley
 TO GARNISH
100 g Mushrooms; sliced (3 1/2oz)

To make the filling, place the half-fat spread, flour, milk and parsley in  a saucepan and whisk continuously over a moderate heat until the sauce  thickens. Cook gently for 1 minute. Add the chopped eggs, flaked fish,  mushrooms, and seasoning to taste. Remove the pan from the heat and set  aside to cool.    Preheat the oven to Gas Mark 7/220 C/425 F.    Roll out the pastry on a lightly floured surface to a 30cm (12 inch)  square. Lift onto a lightly greased baking sheet.    Place the filling in a 10cm (4-inch) wide strip down the centre of the  pastry, leaving approximately 4cm (1 1/2 inches) at each end. Brush the  pastry edges with beaten egg and cut 2.5cm (1-inch) wide strips from the  filling to the edge on both sides. Fold the strips over the filling  alternately to form a plait making sure that the filling is completely  covered and the ends tucked under.    Brush the pastry with beaten egg and bake in the oven for 20-25 minutes  until golden brown. Serve hot, garnished with lemon slices and parsley.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 4 servings

Calories: 3
Calories from Fat: 1 (33%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 44mg		2 %
Potassium 52.1mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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