Fish In Puff Pastry
Instructions:
- 2 Sheets; (one 17 1/2−ounce box) frozen puff pastry, thawed
- 2 Tablespoon Olive oil
- 3 Leeks; trimmed of 2 inches of dark green, finely chopped
- Salt and freshly ground black pepper
- 1 Pound 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 Tablespoon Minced shallots
- 2 Tablespoon 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
- 1 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 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.