Puff Pie of Unsalted Sea and River Fish

Ingredients

• 1500 gFish
• 790 gFlour
• 635 gButter
• 420 mlWater
• 20 gSalt
• 120 gShallot
• 150 gWhite bread
• 6 pcsEgg
• 150 mlCream
• 2 gNutmeg
• 20 gParsley
• 100 mlWhite wine
• 30 mlLemon juice
• 500 mlFish stock

Instructions

1. 1

   Prepare the fish

   • Scale, gut and bone the fish and cut into pieces.
   • Sprinkle fish pieces with 15 g salt and let rest 2–4 hours in the fridge.
   • Marinate briefly in 100 ml dry white wine and 30 ml lemon juice with 100 ml water, then pat dry.
2. 2

   Make the forcemeat

   • Sear the fish briefly in 50 g butter. Remove and cool.
   • Flake the fish finely. Sauté shallots and mix them with bread crumb, eggs and half the parsley.
   • Warm the mixture until it loosens from the pot, remove from heat and stir in 125 g butter, then the remaining 3 eggs, nutmeg, salt and pepper. Adjust with cream if needed.
3. 3

   Prepare pastry and assemble

   • Make a butter pastry from flour, 350 g butter, salt and cold water.
   • Line a tin with a rolled-out bottom layer, spread a layer of forcemeat and pieces of fish, alternate layers and finish with top pastry.
   • Bake at 180 °C for 60–75 minutes until golden and cooked through.
4. 4

   Sauce and finish

   • Make a roux with 30 g butter and 20 g flour, add 500 ml fish stock and simmer until smooth.
   • Finish with chopped parsley and 2 egg yolks tempered into the hot sauce (do not boil).