Ingredients

  • 50g Kerrygold Pure Irish Unsalted Butter
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 ½ tbsp flour
  • 200ml milk
  • 225g skinless cod fillets cut into fairly large cubes
  • 225g skinless salmon fillets cut into fairly large cubes
  • 1 tbsp fresh parsley, chopped
  • 1 bay leaf
  • 50g grated Cheddar cheese
  • 1 egg, lightly beaten
  • A little salt and freshly ground black pepper
  • Pre-rolled puff pastry sheets
  • To decorate

  • 1 black olive

Directions

  • Melt the butter in a heavy based saucepan and sauté the onion for 3 minutes. Add the chopped tomatoes and sauté for 2 to 3 minutes. Stir in the flour and cook for one minute.
  • Add the milk, bring to the boil and cook for one minute. Stir the cod, salmon, parsley and bay leaf and simmer for 3 to 4 minutes. Remove the bay leaf, stir in the grated Cheese until melted and season to taste.
  • Preheat the oven to 180C. Divide the fish between 4 ramekin dishes approx 8 to 10cm diameter. Layer the puff pastry on top of each ramekin and replicate octopus tentacles over the side of each pot.
  • Whisk the egg and lightly brush over the pastry.
  • Set the oven to 220°C and bake for approx. 20 minutes until you see the pots puff up and begin to turn golden.
  • Upon cooling, playfully decorate an Octopus’ face using sliced black olives as eyes.

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