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Fish in puff pastry case


A perfect entree that can be spiced as you please - even quite untraditionally.

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. kilo (1 lb.) is fine for one big case
  • Fresh spinach leaves, 250-400 grammes or -1 lb. will be fine
  • Olive oil
  • Salt, pepper
  • Egg for closing the case
  1. Clean the spinach very well in a water filled kitchen sink
  2. You need more than you think, so just clean a lot
  3. Shake dry
  4. Put a deep saucepan over the heat and add olive oil
  5. Put the spinach leaves into the oil and sauter quickly
  6. Add salt and pepper
  7. Let the spinach collapse and the water reduce. Add more spinach if needed
  8. Leave on pan to cool
  9. Spread out the dough and roll each plate out to a suitable size (20x25 centimeters or 8x10")
  10. Put the fish on the dough, leaving 2 centimeters or 1" of the edge empty
  11. Top with the spinach
  12. Brush with whipped egg on the edge
  13. Put a second plate of dough over the fish and spinach
  14. Press down the edge with a fork to fuse the two plates
  15. Bake in the oven for 20-25 minutes in approx 225 deg. centigrade
  16. Let cool on a grill
  17. 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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