How to cook
The filling is made when the sliced potatoes, and pickles are mixed with a little salt and pepper, as desired. Add to the heated butter and fry lightly. Once braised, add roughly chopped parsley and stir for another minute, then add a crumbled stock cube.
From the two puff pastry sheets`, with a template, cut out two fish, which must be reasonably larger than the fish fillets, for them to fit the fish in with the stuffing.
Spread filling in the middle of one form, ad the fish fillets and put the second puff layer on. Gently press the edges to close them.
Transfer the puff pastry fish to a pan with baking paper. Spread with beaten egg yolk and a little water and bake until it gets a nice tan and puffs in a moderately hot oven.