Pastry Stuffing with Fish

For the fish, bring soup and lemon slices to the boil. Cook the carrot cubes in it for about 5 min until just soft, remove and set aside. Remove the tough white skin from the cod bäggli. Halve or quarter the bäggli, simmer in the soup for about 2 min just below boiling point, remove, drain and set aside.

For the white wine sauce, cook the pastetli sauce according to the basic recipe, but without the soup, with fish stock and white wine. Add remaining ingredients, add cod fish and carrots, just heat.

Bake 8 puff pastry patties in the oven heated to 180 degrees for about 10 minutes. Place the lids separately on the baking tray next to the puff pastry. Put 2 pastetli each on a heated plate, add filling, garnish and put lids (little hats) on top.

Use fresh cod or fresh lemon sole. If using frozen fish, defrost and cut into cubes.

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