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frozen puff pastry sht olive oil leeks salt freshly ground black pepper char egg stem shallots butter white wine orange juice chicken stock butter cayenne pepper
Viewed: 33 - Published at: 9 years agoIngredients
- 2 frozen puff pastry sht,, one 171/2-ounce box, thawed
- 2 tablespoons olive oil
- 3 leeks trimmed of 2 inches of dark green, finely choppe
- salt
- freshly ground black pepper
- 1 pound arctic char Boneless, or Salmon, cut into sixteen 1-
- 1 tablespoon egg slightly beaten with 1 water
- 24 asparagus tips with 1 1/2-inch of stem
- 2 tablespoons shallots Minced
- 2 tablespoons butter
- 1/4 cup dry white wine
- 1 cup orange juice
- 1 cup chicken stock
- 2 softened butter blended with 2
- 1 cayenne pepper
Method
- 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 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.
- 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 the center of each pastry package to let the steam escape. Refrigerate for at least 4 hours or up to 24 hours.
- TO BAKE THE FISH: Preheat the oven to 425 F. Bake the fish in pastry for 35 to 40 minutes or until golden brown and cooked through.
- 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.
- 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 the pastry and serve.
