Dartois with Anchovies, or Sausselis

Ingredients

• 1 piece puff pastry dough (feuilletage)
• whiting forcemeat with anchovy butter (farce de merlan au Beurre d'anchois)
• anchovy fillets (filets d'anchois)
• 1 piece second puff pastry sheet
• egg wash (dorure)

Instructions

1. Roll out a piece of puff pastry into a band 9–10 centimetres wide and 0.5 centimetres thick; length as desired. Transfer to a moistened baking sheet.
2. Spread the band with a layer of whiting forcemeat with anchovy butter (farce de merlan au Beurre d'anchois), leaving a 1.5 centimetre border of exposed pastry on all sides to ensure proper sealing of the second layer. Arrange anchovy fillets cut into thin strips in a lattice or grid pattern over the forcemeat.
3. Cover with a second sheet of puff pastry of the same length and width but slightly thicker. Seal the edges by pressing gently along the moistened borders. Trim the perimeter lightly, then score with the knife point to mark the divisions where you will cut individual Dartois, spacing these marks 3 centimetres apart. Glaze with egg wash and score lines to show the cutting divisions.
4. Bake in a hot oven for 20–25 minutes until golden. Cut into portions as it comes from the oven and serve on a napkin.