| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 2 |
|
Sheets; (one 171/2-ounce |
|
|
; box) frozen puff |
|
|
; pastry, thawed |
| 2 |
tb |
Olive oil |
| 3 |
|
Leeks; trimmed of 2 inches |
|
|
; of dark green, |
|
|
; finely chopped |
|
|
Salt and freshly ground black pepper |
| 1 |
lb |
Boneless Arctic Char or Salmon; cut into sixteen |
|
|
; 1-ounce strips, |
|
|
; each 1/4-inch thick |
| 1 |
|
Egg slightly beaten with 1 tablespoon |
|
|
; water |
| 24 |
|
Asparagus tips with 1 1/2-inch of stem |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Butter |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Orange juice |
| 1 |
c |
Chicken stock |
|
|
Beurre manie – 2 tablespoons softened |
|
|
; butter blended with 2 tablespoons |
|
|
; flour |
| 1 |
pn |
Cayenne pepper |
INSTRUCTIONS
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 saut. 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. Saut. 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.
Converted by MC_Buster.
Per serving: 793 Calories (kcal); 51g Total Fat; (60% calories from fat);
7g Protein; 68g Carbohydrate; 62mg Cholesterol; 2443mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 2 Fruit; 10 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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