Fish in Puff Pastry
- Active Time 25m
- Total Time 4h 55m
Make 4 servings
- 2 sheets (one 17 1/2-ounce box) frozen puff pastry, thawed
- 2 tablespoons olive oil
- 3 leeks, trimmed of 2 inches of dark green, finely chopped
- 1 pound boneless Arctic Char or Salmon, cut into sixteen 1-ounce strips, each 1/4-inch thick
- 1 egg lightly beaten with 1 tablespoon water
- 24 asparagus tips, about 1 1/2-inch in length
- 2 tablespoons minced shallots
- 2 tablespoons butter
- 1/4 cup dry white wine
- 1 cup orange juice
- 1 cup chicken stock
- Beurre manie: 2 tablespoons softened
- butter blended with 2 tablespoons flour
- Pinch cayenne pepper
TO PREPARE THE PASTRY: Unfold the thawed puff pastry sheets and cut each one into 4 squares.
TO MAKE THE FILLING: In a small skillet over low heat, heat the olive oil. Add the leeks and sauté 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.
TO ASSEMBLE FISH IN PASTRY: Line a baking pan with parchment or foil. Set 4 of the puff pastry squares on the baking pan. On each square, center 2 tablespoons of leeks leaving a 1/2-inch border around the pastry unfilled. 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. Brush the top with the beaten egg mixture. With the tip of a knife, cut a small slit into each pastry package to let the steam escape. Refrigerate for at least 4 hours or up to 24 hours.
TO BAKE THE FISH PASTRIES: Preheat the oven to 425 degrees F. Bake pastries for 35 to 40 minutes or until golden brown and cooked through.
TO MAKE THE GARNISH AND SAUCE: While the fish is baking, boil the asparagus tips for 2 minutes or until cooked but still firm. Drain and reserve. Cook 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.
TO SERVE THE FISH: Spoon some sauce onto the center of each plate and center the fish pastry in the middle. Scatter asparagus tips around pastry and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
1146 calories; 75g total fat; 147mg cholesterol; 441mg sodium; 78g carbohydrates; 5g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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