pastry
- 4 square sheets puff pastry
- plain (all-purpose) flour, for dusting
Fish Sausage Roll
Josh Niland
28th October 2019
Fish Sausage Roll
30 min
[makes 8]
The public school I attended in East Maitland had a memorable sausage roll, and one that I can
remember had just the right amount of seasoning, fat and crispness from the pastry. I’m not
100 per cent sure of what was in it, but I wanted to try to replicate it by producing this version
with fish. In the restaurant we serve this with a tomato sauce made from native bush tomato,
but it’s delicious with anything.
Ingredients
Filling
- 375 g (13 oz) ocean trout or sea trout belly 75 g (2¾ oz) fresh scallop meat 500 g (1 lb 2 oz oz) white fish, such as bream, flathead or whiting 1 onion, grated on a box grater 1 tablespoon salt 13/4 teaspoons ground white pepper
- 13/4 teaspoons ground fennel seeds freshly grated nutmeg, to taste 15 g (½ oz/½ cup) chopped flat-leaf (Italian) parsley
Egg wash
- 2 whole eggs 1 egg yolk 1 tablespoon white sesame seeds sea salt flakes
Method
filling
Before starting, chill all the parts of a food processor capable of blending
fish to a puree. Have a bowl of ice ready. Once the food processor is chilled,
blend the trout, scallop meat and white fish separately into smooth pastes.
Combine the fish purees together and season with all the remaining
ingredients. Keep this fish puree chilled over the bowl of ice.
egg wash
Mix all the egg wash ingredients together in a bowl. Arrange the puff pastry
sheets on a lightly floured work surface and arrange large spoonfuls of the fish
mix on the pastry in the shape of a log.
Using egg wash, brush the surrounding
pastry liberally, then roll into the shape of a sausage roll. Either fold up the ends
of the pastry to seal or cut to expose the ends. Brush the sausage roll with egg
wash and chill for 30 minutes until set.
cooking
Meanwhile, preheat the oven to 200°C (400°F). Brush the sausage roll with
more egg wash, then season with sea salt and bake for 15 minutes, or until
the pastry is golden and the filling, when checked with a skewer, is hot to the
touch.
Serve with a generous spoonful of ketchup.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
