Salt ling, tomato, and potato turnovers


by: B&B Wife

Ling is defined as any of various marine food fishes related to or resembling the cod, especially Molva molva of northern European waters.


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serves: 9

1 1/4 lb (550 g) commercially prepared salt ling (or salt cod, or 1 1/2 lb (750 g) Fresh Salted Cod soaked)

3 lb (1.5 kg) puff pastry (thawed if frozen)

8 oz (225 g) plum tomatoes (roughly chopped)

12 oz (350 g) potatoes (peeled and cut into small pieces)

1 onion (cut into quarters and thinly sliced)

4 oz (100 g) smoked chorizo sausage (finely diced)

2 cloves garlic (minced)

1/4 cup (15 g) chopped flat-leaf parsley

Salt and freshly ground black pepper

2 tablespoons olive oil or melted butter

1 egg (beaten)

Nutrition Facts
Salt ling, tomato, and potato turnovers

Servings Per Recipe: 9

Amount per Serving

Calories: 1127

  • Total Fat: 66.3 g
  •     Saturated Fat: 16.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.3 mg
  • Sodium: 4937.7 mg
  • Total Carbs: 76.9 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 2.8 g
  • Protein: 53.8 g

how is this calculated?

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1.  To salt your own cod, pour a 1/2-inch (1-cm) layer of salt over the bottom of a shallow, plastic container. Put a thick piece of unskinned cod fillet on top and cover with another thick layer of salt. Cover and refrigerate overnight.

2.  The next day, lift the now rigid piece of cod out of the salt and rinse under cold water.

3.  Put the fish into a large bowl and cover with lots of fresh water. Let soak for 1 hour.

4.  Rinse off the excess salt, then let the cod soak in fresh cold water for 24-48 hours, depending on the thickness of the fillet, changing the water now and then. (Commercially produced salt cod will be almost completely dried out and needs much longer soaking).

5.  The next day, divide the pastry into nine pieces. Roll out each piece on a lightly floured surface and cut out a 7 1/2-inch (9-cm) round, using a small plate as a guide. Keep cool while you prepare the filling.

6.  Drain the soaked fish and remove the skin and any bones. Cut the fish into 1-inch (2.5-cm) pieces and mix in a bowl with the tomatoes, potatoes, onion, chorizo, garlic, parsley, a little salt, and plenty of black pepper. Gently stir in the olive oil or melted butter.

7.  Divide the fish mixture among the pastry rounds, distributing the pieces of fish as evenly as you can. Brush one half of the edge on each pastry round with a little beaten egg, then fold over into a half-moon shape and pinch the edges together really well to seal. Crimp the edge decoratively between your fingers. Transfer the turnovers to a lightly greased baking sheet and chill for 20 minutes.

8.  Preheat the oven to 400°F (200°C). Brush the turnovers with some of the remaining beaten egg and bake for about 50 minutes, or until crisp and richly golden.

Cooks' note:

Crab turnovers with leek and saffron:
Soak 1/4 teaspoon saffron strands in 2 teaspoons hot water for 5 minutes. Mix in a bowl with 1 1/4 lb (550 g) white crabmeat, 4 oz (100 g) brown crabmeat, if available (or additional white crabmeat), 3 1/2 cups (350 g) thinly sliced leeks, 1 1/2 cups (75 g) fresh white breadcrumbs, 1 1/2 teaspoons salt, 15 turns of the white pepper mill, and 3 tablespoons (40 g) melted butter. Fill and bake as above.

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