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Ingredients
- 2 sht , (one 171/2-oz box) frzn puff pastry, thawed
- 2 Tbsp. Extra virgin olive oil
- 3 x Leeks, trimmed of 2 inches of dark green, finely minced Salt and freshly grnd black pepper
- 1 lb Boneless Arctic Char or possibly Salmon, cut into sixteen 1-oz strips, each 1/4-inch thick
- 1 x Egg slightly beaten with 1 Tbsp. water
- 24 x Asparagus tips with 1 1/2-inch of stem
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Butter
- 1/4 c. Dry white wine
- 1 c. Orange juice
- 1 c. Chicken stock Beurre manie - 2 Tbsp. softened butter blended with 2 Tbsp. flour
- 1 pch Cayenne pepper
Directions
- 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 extra virgin olive oil.
- Add in the leeks and saute/fry for a minute to coat with the oil, cover and simmer over low heat, for about 10 min or possibly till 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 pcs for 15 seconds per side and remove to a plate.
- TO ASSEMBLE FISH IN PASTRY: Line a baking pan with parchment or possibly foil. Set 4 of the puff pastry squares on the baking pan. On each square, center 2 Tbsp. 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 create a seal. With a pizza cutter or possibly knife trim the dough so the edges are even.
- Brush the top with the beaten egg mix. With the tip of a knife, cut the center of each pastry package to let the steam escape. Chill for at least 4 hrs or possibly up to 24 hrs.
- TO BAKE THE FISH: Preheat the oven to 425 F. Bake the fish in pastry for 35 to 40 min or possibly till golden and cooked through.
- TO MAKE THE GARNISH AND SAUCE: While the fish is baking, parboil the asparagus tips for 2 min or possibly till cooked but still hard. Drain and reserve. Saute/fry the shallots in the butter till tender. Add in the white wine and boil till almost evaporated. Add in the orange juice and chicken stock and simmer till 1 c. remains. Whisk in the beurre manie in small bits and add in just sufficient 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1199g | |
| Calories 1736 | |
| Calories from Fat 1040 | 60% |
| Total Fat 116.47g | 146% |
| Saturated Fat 33.71g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 497mg | 166% |
| Sodium 529mg | 22% |
| Potassium 2957mg | 84% |
| Total Carbs 55.48g | 15% |
| Dietary Fiber 7.0g | 23% |
| Sugars 30.11g | 20% |
| Protein 106.91g | 171% |
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