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Fish in puff pastry case
Different
Fish in puff pastry case
This is a dish which is classic, and I would never dream of calling it mine. It can be made as one big case or several small ones - usually known as piroges.
You need:
- Frozen or fresh puff pastry dough - not sweetened! Get it in the super market or order it by the baker
- Filets of fish - anything will go. ½ kilo (1 lb.) is fine for one big case
- Fresh spinach leaves, 250-400 grammes or ½-1 lb. will be fine
- Olive oil
- Salt, pepper
- Egg for closing the case
- Clean the spinach very well in a water filled kitchen sink
- You need more than you think, so just clean a lot
- Shake dry
- Put a deep saucepan over the heat and add olive oil
- Put the spinach leaves into the oil and sauter quickly
- Add salt and pepper
- Let the spinach collapse and the water reduce. Add more spinach if needed
- Leave on pan to cool
- Spread out the dough and roll each plate out to a suitable size (20x25 centimeters or 8x10")
- Put the fish on the dough, leaving 2 centimeters or 1" of the edge empty
- Top with the spinach
- Brush with whipped egg on the edge
- Put a second plate of dough over the fish and spinach
- Press down the edge with a fork to fuse the two plates
- Bake in the oven for 20-25 minutes in approx 225 deg. centigrade
- Let cool on a grill
- Serve alone as an hors deouvres or a main course with rice an cold, spiced yoghurt sauce
I have made this dish with many other types of vegetables. One of my greater successes was onion and chilli. you can use frozen spinach if there's no fresh available.
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