Fish In Puff Pastry
Photo: flickr user kissyface
Ingredients
2 sht , (one 171/2-ounce box) frozen puff pastry, thawed
2 tablespoons Olive oil
Salt and freshly ground black pepper
1 pound Boneless Arctic Char or Salmon, cut into sixteen 1-
24 Asparagus tips with 1 1/2-inch of stem
2 tablespoons Minced shallots
2 tablespoons Butter
1/4 cup Dry white wine
1 cup Orange juice
1 cup Chicken stock
tablespoon Beurre manie - 2 softened butter blended with 2
1 pch Cayenne pepper
Preparation
1
TO PREPARE THE PASTRY: Unfold the thawed puff pastry sheets and cut each one into 4 squares.
3
Add the leeks and saute for a minute to coat with the oil, cover and simmer over low heat, for about 10 minutes or until softened. Season with salt and pepper to taste and remove to a bowl. Heat a large non-stick skillet over medium heat. Sear the fish pieces for 15 seconds per side and remove to a plate.
4
5
Top the leeks with 2 strips of fish, and build a second layer of leeks over the fish. Top the leeks with another strip of fish and cover with another square of dough. With a fork, press the edges of the dough together to form a seal. With a pizza cutter or knife trim the dough so the edges are even.
6
Brush the top with the beaten egg mixture. With the tip of a knife, cut the center of each pastry package to let the steam escape. Refrigerate for at least 4 hours or up to 24 hours.
7
8
TO MAKE THE GARNISH AND SAUCE: While the fish is baking, parboil the asparagus tips for 2 minutes or until cooked but still firm. Drain and reserve. Saute the shallots in the butter until tender. Add the white wine and boil until almost evaporated. Add the orange juice and chicken stock and simmer until 1 cup remains. Whisk in the beurre manie in small bits and add just enough to thicken the sauce. Season with salt, and a touch of cayenne pepper.
Tools
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Yield:
1.0 servings
Added:
Monday, November 30, 2009 - 4:48pm