Tuesday, 27 October 2015

Chutney Fish Pastry Roll.

Chutney and Fish in Pastry Roll

A wonderful party dish. This is a fusion of Parsi Food westernised. The sharpness and tangy chutney pops this recipe.  Try it out in different ways. Fill up smaller vol au vents, and present it individually if you prefer.  Each Roll will serve 8 persons generously. 

As individual servings, open style?

Perfect for larger groups at a buffet table,
(This roll has not been overturned. hence the seam is visible)

Serves 12 to 16 persons

Preparing and Poaching Fish

1 lb/1/2kg  fillet of fish, thick fish works easier.

Apply a mix of 1 tsp salt and 2 tbsp vinegar all over it.

Now poach the fish for a minute or two in

1/2 cup boiling water
1/2 tsp salt
1 chopped small onion
1 slit green chillie
1 small chopped tomato

Remove from the water and flake the fish in large pieces and keep aside.

The Tomato Sauce
Mix together
1/4 cup of the fish liquid
1 tbsp salted butter
1 tbsp flour 
1/2 cup ketchup
1 tsp brown sugar 
1/2 tsp chillie powder
Mix  this well and cook it on the stove top till it comes to a boil. Allow this to boil for a full minute to ensure the flour is cooked through. It should be thick and shiny. Yets soft enough to apply over the fish.

Coconut Chutney

1 cup desiccated coconut
1 ½ cups of coriander leaves; packed tightly
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup fresh lemon juice
2 green peeled mangoes
10 fresh mint leaves


In an electric grinder/food processor or blender; grind till fine and smooth the desiccated coconut. Then add the rest of the ingredients in order green chillies, salt, coriander leaves, salt, diced mangoes, mint leaves and lemon juice. Taste for the salt, the heat from the chillies, the sourness and the sweetness. Balance must be perfect.  

Assembling the Puff Pastry

Roll out 1 lb/450 gm of puff pastry, into two sheets on a parchment paper. 

Leaving an inch or two all around the pastry apply  half the chutney over the pastry. Place  half the fish in the center lengthwise, pour  half the tomato sauce over the fish part only. Then fold the short sides of the pastry on to the fish, next take the bottom part of the pastry over the fish and  lastly bring down the top of the pastry  just over the bottom part of the pastry to seal and fold properly.
Gently push it over to turn the "seam side" down. Make a slit on top  and glaze the top portion going down the sides. It can be any of the 3 methods, an egg wash, plain milk or  a spoonful of left over cream.  Place the parchment paper with the roll on to a large baking tray. Bake in a hot oven of 400 F/200 C for 35 minutes until cooked and golden brown.
This is best served freshly baked from the oven.


DO NOT over cook the fish while poaching. This is just to ensure the fish does not remain raw and help to flake it into pieces to fill the puff pastry. The vinegar  helps keeps the fish firm and the rest  of the ingredients in the poaching water give it a taste  to avoid the fish to taste like "boiled " fish.

Slice it with pizza cutter for clean cutting.

Keeping a parchment paper at the bottom makes it simpler to handle it before and after baking. It will easily slide on to your platter to serve.

For more Parsi Food recipes, its history and origin read my cookbook
The Art of Parsi Cooking;reviving an ancient cuisine.

For more recipes from Niloufer's Kitchen click

photo courtesy
Kainaaz R Patell
Yazad Parakh

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