Fish Recipe
Description
This sophisticated dish blends European technique with Hyderabadi spices, featuring a rich fish pt made from white fish, eggs, and carom seeds. The mixture is wrapped in pastry and baked until golden, offering a delicate balance of savory richness and aromatic warmth. Topped with ground pistachios and fresh cilantro, it delivers a luxurious texture and complex flavor profile perfect for special occasions. The subtle heat of ajwain complements the mild fish, while the buttery pastry provides a satisfying crunch. Ideal for dinner parties or festive gatherings, this recipe transforms simple ingredients into a gourmet experience. It serves as an impressive centerpiece that highlights the harmony between Indian spices and Western culinary traditions.Ingredients
Directions
-
Preheat the oven to 400F (200C).
-
In a bowl, mash the cubed white fish fillets with the butter until smooth.
-
Add the carom seeds, salt, white pepper, minced spring onions, and half of the minced coriander to the fish mixture.
-
Stir in the whipping cream and mix until well combined.
-
Roll out the pastry sheets on a lightly floured surface.
-
Place a portion of the fish mixture onto the center of each pastry sheet.
-
Fold the pastry over the filling and seal the edges tightly to create parcels.
-
Beat one egg with 2 teaspoons of water to create an egg wash.
-
Brush the pastry parcels generously with the egg wash.
-
Sprinkle the ground pistachios and remaining coriander over the top of the parcels.
-
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
-
Let cool for 5 minutes before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 493.8kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 9.0g45%
- Cholesterol 231.1mg78%
- Sodium 2645.3mg111%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 3.7g15%
- Sugars 0.9g
- Protein 57.5g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originates from Hyderabad, where European culinary techniques were historically adapted by local aristocracy. The use of ajwain (carom seeds) provides a distinctive warm, thyme-like flavor that pairs beautifully with fish.
For best results, use fresh, firm white fish such as cod, haddock, or a freshwater variety like tilapia if available. Ensure the fish is cooked through before mashing if using pre-cooked fillets, or mash raw if your method allows for thorough baking.
Pastry sheets can be store-bought puff pastry or phyllo dough. If using puff pastry, ensure it is thawed but still cold for easier handling.
Saffron threads can be soaked in a little warm water for 5 minutes before adding to the mixture to release their color and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain pastry crispness.
