Fish en Croute

There are just four simple elements that come together to make this gorgeous dish.

  • A Puff Pastry at room temperature. Divide into two equal parts.
  • Fish Fillets. I used black Pomfret. Run your fingers over the fish multiple times to be absolutely sure that there are no bones. You can also use fishes like Sea Bass, Salmon etc.
  • Creamed Spinach. Simply saute some garlic in butter. Add the spinach. Cook till it dries up. Add fresh cream. Take care that the consistency is a little thick and not runny.
  • Egg Wash : Crack an egg and mix the yolk and white using a fork.

Preheat an oven to 180 C.

Lay out some parchment paper. Keep one part of the puff pastry. Spread out the creamed spinach. Leave a margin of about 1 inch on all sides. Keep fish on top of the spinach. Cover with spinach.

Brush the egg wash all over the margin. Close with the second part of the puff pastry. Pinch and seal the edges. Use a fork and tap in many holes all over the top of the pastry. Do not fully puncture the pastry. A few deep holes are fine but keep most of the hole no more than an mm deep. Brush the egg wash all over the top.

Bake for 45 minutes in the oven at 180C.

Let it cool for at least 10 minutes before you slice it.

 

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