White Bait Garnish with Fish Forcemeat

Ingredients

• 4 oz Puff Pastry (Pre-made, or scraps from another recipe)
• 2 cups Vegetable Oil (For deep frying)
• 0.6666666666666666 cup Halibut (Raw, finely chopped or ground)
• 1 Egg White
• 0.25 tsp Salt (Or to taste)

Instructions

1. 1Roll out the puff pastry trimmings (or a small sheet of puff pastry) on a lightly floured surface to about 1/8 inch thickness. Cut into strips approximately 3/4 inch long and 1/8 inch wide.
2. 2Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the puff pastry strips in batches, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
3. 3In a food processor, combine the raw halibut, egg white, and salt. Process until a smooth paste forms. Alternatively, finely chop the halibut and mix thoroughly with the egg white and salt.
4. 4The forcemeat can be shaped into small balls or quenelles using two spoons. Poach the forcemeat in simmering water or broth until cooked through, about 3-5 minutes. Alternatively, the forcemeat can be used as a filling or spread without pre-cooking.
5. 5Arrange the fried puff pastry strips on a folded napkin or serving platter. Serve the fish forcemeat alongside or on top of the pastry strips. This garnish is best served with soup or as an accompaniment to other dishes.