Jewish Life Digital Edition October 2015 | Page 56

Line Fish Wellington

There is no real recipe for
this as it depends on the
size of the fish.
1 fresh line fish, filleted, deboned and skin removed
Puff pastry rolled out large enough to wrap the fish
Spinach leaves, enough to wrap the fish
1 tub of feta cheese per fillet
Fish spice
2 onions, thinly sliced
2 lemons, thinly sliced
1: Preheat the oven to 220°C. Make sure you have a baking tray that will fit
the fillet with ease 2: Roll out the pastry so it’s about 3mm thick. Lay the
spinach out on top of the pastry 3: Place the fish on top of the spinach.
Season the fish well, layer the onions and lemon on top of the fish, then
crumble the feta over, fold the spinach closed over the fish, and fold the
pastry over the fish. If you are feeling artistic, make interesting patterns
with the pastry 4: Brush with oil and a little egg wash, and bake until the
pastry is a dark golden colour. Serve immediately

Tachina mousse spoons

The best way I have found to present this is on large
dessert or soup spoons, and if you are doing the fruit
crumble, bake some crumble separately and crumb a
little on each spoon.
½ cup honey
½ cup Tachina paste (raw)
300ml cream
Put everything in the mixer with the whisk attachment and beat
until very thick. Let it stand for an hour, then – using a piping
bag – pipe onto each spoon. Decorate with mint and crumble.

Behind the scenes. Without this dedicated team none of this
would be possible.

At every robot it seems they are selling strawberries, so the fruit for this crumble is
strawberry and apple. I am so going to do this with mango and granadilla when in season.
Roast fruit crumble
Filling
2 trays of fresh strawberries
6 Granny Smith apples, peeled, cored and chunked
(or one tin pie apple)
2 teaspoons cinnamon
½ cup sugar
Crumble topping
120g butter (marge)
120g flour
2 tablespoons oats
2 tablespoons cornflakes
80g chopped nuts, not peanuts

Serve with
Feigel’s ice-cream

1: Preheat the oven to180°C 2: Combine all the filling ingredients is an oven-suitable dish 3: Blitz all the topping ingredients in a blender so it
looks like course sand, and sprinkle over the filling 4: Bake for about 35 minutes or until the filling is bubbling and the top is golden brown

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