Ingredients
- 200g of Aquna Hot Smoked Murray Cod (skinned and cut into 1cm pieces)
- 500g Sebago potatoes
- 50ml good quality olive oil
- 150g semolina
- 75g yolk
- 250g chèvre style soft goats cheese
- 200g white onion, finely diced
- 50g butter at room temperature
- 50g good quality hazelnuts, roasted lightly and grated
- 50g grated pecorino
- 375g of flour
- 175g whole egg
- 50ml warm water
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