The table of old times,
The Book of Recipes
Dartois with Anchovies
Period: Belle Époque / Category: entry
Auguste Escoffier, The culinary guide
Ingredients
for 6 persons :
450 g of puff pastry (or 2 packages of good quality pure butter puff pastry)
75g unsalted butter at room temperature
24 anchovy fillets in oil
1 clove of garlic
600 g whiting fillets (skinless and boneless) in pieces
3 tablespoons of water
pepper
Round cookie cutter with diameter of 9 cm
1 blender
The preparation
1- Prepare the anchovy butter: mix the garlic clove, 6 anchovy fillets and the butter cut into pieces until you obtain a homogeneous paste.
2- Add the pieces of whiting fillet, a pinch of pepper and 3 spoons of water to the blender. Mixer.
3- Preheat the oven to 180°C.
4- Using the cookie cutter, cut out 12 puff pastry discs.
5- On the oven baking sheet covered with a sheet of parchment paper, place 6 discs of puff pastry and reserve the other 6 in the fridge.
6- Spread a thick layer of stuffing on each disc, leaving 1 cm free on the edge.
7- Arrange on the stuffing of each disc 3 anchovy fillets cut into thin strips in the form of a grid.
8- Lightly wet the edges of each disc.
9- Take the other 6 puff pastry discs out of the refrigerator and use them to cover the stuffing and anchovies, sealing the edges well.
10- Brush the Dartois with egg yolk diluted in a spoonful of water (or with milk). You can also decorate each Dartois to your liking.
11- Bake in the oven (180°C) for approximately 20 minutes, monitoring the cooking.
Annotations
• You can replace the whiting fillets with sole fillets. In this case you will have the Dartois with sole fillets, proposed by Escoffier in his culinary guide.
