Piroguis à la Moscovite (Muscovite Piroguis)

Ingredients

• white fish
• hard-boiled eggs
• vésiga
• pâte à coulibiac (pâte à brioche commune without sugar)
• sauce Colbert

Instructions

1. Chop and mix together 250 grammes of cooked white fish free of skin and bone, 5 hard-boiled eggs and 125 grammes of cooked vésiga.
2. Roll out a sheet of pâte à coulibiac, that is pâte à brioche commune without sugar, and cut the required number of pieces with a plain oval cutter 10 centimetres long by 6 to 7 wide.
3. Place half a spoonful of the appareil in the middle of each, moisten the edges lightly and bring them together, sealing them so as to form a small oval puppet shape.
4. Keep the Piroguis in a warm enough place for 25 to 30 minutes.
5. Bake 20 minutes in a hot oven.
6. At the moment of serving, introduce a teaspoonful of sauce Colbert into each Pirogui.