In my kitchen: Gilly Robinson of Malton Cookery School cooks up a Yorkshire seafood delight.

  • 45 minutes
  • 4
  • Medium


  • 450g puff pastry
  • 1 egg egg plus 1 yolk (seasoned makes the perfect egg wash)
  • 400g mushrooms, chopped
  • 450g salmon or halibut
  • 4 to 8 scallops depending on your budget
  • 3tbsp rapeseed oil
  • 1tbsp chives, chopped
  • 1tbsp tarragon, chopped
  • 2 tomatoes
  • 150ml double cream
  • Juice 1 lemon


Preheat the oven 200C and line a tray with a basting mat/baking paper to prevent the pastry sticking.

Roll out the pastry to 1cm thick and cut into 4 squares, mark the top 1cm from the edge so it looks like a picture frame.

Brush the tops with egg but do not allow it to drip down the side. Bake for 15-20 mins until risen and golden.

Soften the mushrooms in the oil and reserve a few for garnish, blitz the rest and season well.

Wrap the fish (except scallops) in baking paper and bake in a moderate oven until just cooked for 10-15 mins.

Open the paper and pour in the cream (this allows the cream to be infused by the fish).

Season the cream and the fish by adding a squeeze of lemon.

Pan fry the scallops and allow to rest.

Once cooked take the top off the pastry by cutting out the centre of the frame.

Remove any doughy pastry to create an empty box.

Return to the oven to dry out the pastry and warm through if cooked ahead of time.

Bring a pan of water to the boil and drop in the tomatoes.

Bring back to a fast boil and count to 10 or 12 and lift out placing immediately into iced water.

This will allow you to remove the bitter skin and seeds, leaving just the sweeter flesh.

Warm the cream after lifting out the fish.

Fill the pastry box with the mushroom mixture, all the fish and herbs, scatter over the tomato and pour in a little warmed cream.

Place the lid on top. Serve immediately.

About The Author

Gilly Robinson is head tutor at Malton Cookery School

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