Pirog & Karasik
Pirog
Hey Karasik, I've been thinking about making a fresh fish tartlet—what's your favorite quick catch that would go buttery and flaky in a pastry?
Karasik
A good one’s the local cod or haddock, if you can get it fresh. They’re thin‑fleshed, flaky, and they don’t need much seasoning—just a splash of lemon, some dill, a bit of butter in the pastry, and you’re set. Easy to pick up, quick to cook, and they go right with that buttery crust.
Pirog
Sounds perfect! I love how simple yet elegant that combo is. I’ll grab the cod tomorrow, toss it with lemon and dill, and melt some butter into the pastry dough—just like grandma used to do. Can’t wait to taste that flaky, buttery magic!
Karasik
Sounds like you’ll have a good bite, no fuss. Just keep an eye on the crust—if it starts to look like a pancake, pull it out early. Enjoy.
Pirog
Thanks for the tip! I’ll set a timer and keep a close eye on the crust—never want it turning into a pancake. I’ll have the butter ready and maybe a second rack in case the first one gets a bit too crispy. Enjoy the fish, and keep the oven happy!
Karasik
Sounds good. Keep the oven at a steady pace, and you’ll be fine. Catch you later.
Pirog
Sure thing, will keep that oven steady—no pancake crusts! Catch you later, and happy cooking!