The ancient mariner boats
Instructions
With 125 g flour, 70 g butter, egg yolk and a pinch of salt, prepared boats following the indications of ' salmon ' Boats (see recipe).
Cook in the oven, then let them cool down.
Private fish leftovers, chop finely and put them in a bowl.
Add 50 g of butter, slightly softened at room temperature, and worked for a long time, with a wooden spoon, until mixture is smooth and creamy.
Prepare a bechamel sauce: melt the remaining butter in a saucepan, add 25 g of flour, stirring with a wooden spoon to remove any lumps.
dilute with warm milk, season with salt and pepper and simmer for 10 minutes, never stop stirring.
Remove the sauce from the heat and let it cool completely.
Add to the butter mixture and fish and mix everything thoroughly.
Pass the mixture through a sieve, collecting it in a bowl.
Keep it in the refrigerator for 30 minutes.
Put the mixture into a pastry bag with a star nozzle and divide it into the boats.
Each boat decorated with two anchovy fillets interwoven.
Ingredients and dosing for 4 persons
- 150 g of flour
- 150 g of butter
- 1 egg yolk
- Salt
- 150 g of leftover boiled or grilled fish
- 1 glass of milk
- Pepper
- Some of anchovy fillets
- To roll out the dough:
- Flour