Fish pithivier

1. Create a beurre manie by placing the butter (A) and flour (A) into the bowl of a freestanding mixer fitted with a paddle attachment and mix on low speed for approximately 2 minutes, until the ingredients come together.
2. Meanwhile, grease a square cake tin, 200 mm x 200 mm x 45 mm height, and line the base and sides with baking paper. If you don’t have a square tin, you can shape the dough into a square.
3. Once the beurre manie comes together, use a palette knife to spread it into an even layer in the prepared tin, then set it aside.
4. In a clean freestanding mixer bowl fitted with a clean paddle attachment, place the water, salt, flour (B) and butter (B). Mix on low speed until just combined, approximately 30 seconds.
5. Transfer the mixture onto the workbench and lightly knead, then place it directly on top of the beurre manie and gently press it into an even layer.
6. Cover the tin with cling wrap and chill in the fridge for 1 hour.
7. On a lightly floured workbench, roll out the chilled dough to 10 mm in thickness (dough side down), dusting with additional flour as required.
8. Perform a double turn by folding one end of the dough towards the centre, then fold the opposite end towards the centre to meet the first fold. If required, trim the dough so the edges sit flush against each other. Then, fold the dough in half to create four layers and gently press down.
9. Turn the dough 90 degrees, so that the fold faces toward you and roll it to 800 mm in length.
10. Perform another double turn on the dough, cover it with cling wrap and chill in the fridge for 1 hour.
11. Roll the chilled dough, folded side toward you, until it is 10 mm in thickness, dusting with additional flour as required.
12. Perform a single turn by folding one third of the dough toward the centre, then fold the opposite end over it, creating three layers.
13. Cover the dough with cling wrap and chill in the fridge for 1 hour.
14. Lightly dust the chilled dough with flour, then roll the dough, folded side toward you, until it is 4 mm in thickness, dusting with additional flour as required. Lightly dust off any excess flour.
15. Using cake rings (or similar) as a guide and a sharp knife, cut two 18 cm discs from the prepared inverted puff pastry for the bases, and two 22 cm discs for the tops. Cover and store in the fridge until ready to use.

1. Place the fish stock, double cream, Dijon mustard, and lemon juice into a bowl and whisk by hand to combine.
2. In a saucepan over medium heat, induction setting 6, melt the butter. Continue to cook the butter until the milk solids begin to caramelise.
3. Remove from the heat, add the flour, and whisk to form a roux.
4. Pour a small amount of fish stock liquid over the roux and whisk, then return to medium heat, induction setting 5-6 and gradually add the remaining liquid in small additions while whisking.
5. Once the liquid is completely absorbed and there are no lumps remaining, continue whisking while it simmers for approximately 2 minutes.
6. Remove from the heat and season with salt and pepper.
7. Transfer the roux into a bowl, cover the surface with cling wrap and chill in the fridge for a minimum of 3 hours.
8. When the roux has completely cooled, finely chop the spring onions, chives, and dill.
9. Season the fish with salt and pepper, then mix with the spring onion, herbs, and lemon zest through the prepared roux.
10. Cover the filling with cling wrap and reserve in the fridge until required.

1. Place all the ingredients into a bowl and mix to combine, then set aside ready for assembly.

1. Place the pastry bases onto a perforated baking tray. Place approximately 300 g of the fish filling into the centre of each puff pastry base, leaving a 2 cm border around the edges.
2. Brush some water over the border, then place the large pastry disc on top, pressing down around the edges to adhere the two pieces.
3. Using the 18 cm ring as a guide, trim the excess pastry from around the edges with a sharp knife.
4. Brush the surface of the pithivier with the prepared egg wash, taking care not to cover the edges of the pastry, then place into the fridge for 30 minutes to set.
5. Use a knife to score the edge of the pithivier, forming the pattern around the centre.
6. Cut eight incisions in the top as well as eight incisions around the base of the pithivier near the scores to allow for excess steam to escape while baking.

7. Select User Programmes on the combi steam Pro oven and create the following:

        Stage 1: Select Preheat Combi mode: Fan Plus at 180°C + 20% moisture

        Stage 2: Select Combi mode: Fan Plus at 180°C + 10 minutes + 20% moisture

        Stage 3: Select Combi mode: Fan Plus at 180°C + 10 minutes + 75% moisture

        Stage 4: Select Combi mode: Fan Plus at 180°C + 20 minutes + 0% moisture

        Start the programme and follow the prompts on the screen. Place the pithivier into the oven on shelf level 2 after the  pre-heating stage and bake until golden-brown in colour

   8. Carefully transfer to a wire rack and allow to cool for 5 minutes.

1. Portion the pithivier and serve with a seasonal salad or vegetables.

• This recipe makes more dough than required for the two pithiviers, the leftover dough can be cut into sheets or rolled into a log between baking paper and frozen.

• You can also use good quality store-bought puff pastry, but it might not be as rich as making it from scratch.
• This recipe can also be cooked using Moisture Plus with Intensive Bake. Preheat the oven on Intensive Bake at 180°C. Place the pithivier into the preheated oven on shelf level 1, select Moisture Plus with Intensive Bake, releasing a burst of steam immediately. Bake for 35-40 minutes, until golden-brown in colour.