For the choux pastry:
- 55gs (4oz) butter (cubed)
- 75gs (5oz) plain flour
- 2 eggs
- 75ml water
- 2 pinches of salt
- 50gs Atlantic prawns (chopped)
- 50gs smoked haddock (2cm dice)
- 8gs basil (shredded)
- Juice and zest of half a lemon
In a medium pot add in the butter, water and salt and cook till the butter has melted.
Then add in the flour and mix until starts to form a dough ball in the centre of the pot.
Remove from heat and cool for 3-5 minutes.
Once cool, beat in 1 egg at a time until fully mixed until all are added, the end result should hold a soft peak and be glossy.
Fold in the rest of the ingredients.
For the Marie Rose sauce:
- 200gs mayonnaise
- 50gs tomato ketchup
- Half a tbsp smoked paprika
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Heat vegetable oil in a deep-fryer to 190 c or you can use a saucepan half full with oil and heat a cube of bread until it turns golden in 6-7 seconds when dropped in. Once the oil has reached its temperature, use two spoons and quenelle 3-5 into the oil – they will take 3-4 minutes to cook. Lift them out, drain them on kitchen paper and then start the next batch.
To serve, arrange three haddock and prawn puffs with dressed mixed leaves and a generous spoonful of the Marie Rose sauce.