bigger saucepan with water in the bottom to make a bain marie.Heat the water gently until the butter has completely melted. You will see that the butter has separated into 2 different substances - the petit lait which is a white foam, and the clarified butter which looks like an oil. Scoop up the foam and discard it The clear liquid can be stored in a container and kept cold until you need it You can use it in all types of cooking and it has the advantages of not having any cholesterol and not burning when used to cook ingredients.
For the crust:
Cook the potatoes in their skins, then Peel them whilst they are still warm and cut them into lengthways slices. After removing the rind, cut the cheese into a dozen or so slices.
Clarify the butter as above. Spread out the sheets of filo pastry and spread butter over them using a brush. On each sheet, place one piece of potato and 2 of cheese and seal the pastry carefully.
Put the parcels on a baking tray and brown them in the oven at 180°C for 5 minutes
To serve:
Choose deep dishes: place the chutney in the middle and lay the fish (which you have cooked over a gentle heat in a frying pan with a little clarified butter). Spread the fish stock around the bottom of the dish and place the crust on the side.
|
