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Fish Jalousie Serves 6-8

  • Ingredients:

  • 670g (1lb 8 oz) hake fillets, defrosted, skinned and cubed
  • 340g (12 oz) puff pastry
  • 1 egg, beaten
  • 600ml (1 pint) milk
  • 40g (1 and a half oz) butter or margarine
  • 40g (1and a half oz) plain flour
  • 1 onion, finely chopped
  • 4 15ml spoon (4 tbsp) anchovy essence
  • salt and freshly milled black pepper
  • lemon and cucumber slices, to garnish


  1. Preheat oven to 220°C / 425°F, Gas Mark 7
  2. Divide the pastry in two.  Roll each half into a 20 x 30cm (7" x 10") oblong.  Place one oblong on a baking sheet and prick with a fork.
  3. Fold the remaining oblong in half lengthways and make a series of diagonal cuts to within 1cm (0.5") of the outer edge.  Place on a baking sheet and open out to give a herring bone effect.
  4. Brush both pieces of pastry with beaten egg and bake for 10-15 minutes until golden brown.
  5. Meanwhile, poach the fish in the milk for 5 minutes, drain and reserve cooking liquor.
  6. Melt the butter or margarine in the pan and sauté the onion, stir in the flour, cook for 1 minute, gradually stir in the reserved cooking liquor and heat until sauce is thickened and smooth.
  7. Stir in the anchovy essence, cooked fish and seasoning.
  8. Use the filling to sandwich together the two pastry halves, garnish with lemon and cucumber slices.
  9. Serve with a mixed leaf salad.

Recipe kindly donated by The Seafish Industry