Halibut Fillet In Puff Pastry Shell Recipe
Ingredients
| Mushrooms | 1/3 Cup (16 tbs), finley sliced | |
| Shallots | 8 , chopped | |
| Olive oil | 4 Teaspoon | |
| Chives | 2 Teaspoon | |
| Chervil | 2 Teaspoon | |
| Tomatoes | 4 Teaspoon, diced | |
| Leek | 1/3 Cup (16 tbs), julienned | |
| Sherry | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| 4 halibut fillets | ||
| 7 oz (200 g) each | ||
| Puff pastry | 1 Pound | |
| Egg yolks | 2 , beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 375 °F (190 °C).
– In a bowl, combine all stuffing ingredients and let stand for at least 1 hour.
– Roll out puff pastry and cut into 8 identical fish shapes.
– Place 1 halibut fillet in middle of pastry and spoon stuffing over it. Baste outer edge of pastry with water, then cover with a second crust and pinch edges to seal.
– With a small knife, draw scales on pastry surface. Use a peppercorn for an eye and baste the pastry lightly with beaten egg yolks.
– Repeat for the other halibut fillets, and bake for 30 minutes.
– In a bowl, combine all stuffing ingredients and let stand for at least 1 hour.
– Roll out puff pastry and cut into 8 identical fish shapes.
– Place 1 halibut fillet in middle of pastry and spoon stuffing over it. Baste outer edge of pastry with water, then cover with a second crust and pinch edges to seal.
– With a small knife, draw scales on pastry surface. Use a peppercorn for an eye and baste the pastry lightly with beaten egg yolks.
– Repeat for the other halibut fillets, and bake for 30 minutes.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
Can I use cod or flounder instead of halibut for this recipe??
Posted on: 9 February 2012 - 9:56am
Samina Tapia says :
Hi. You can most certainly substitute halibut with flounder as they both belong to the same family. You can also use sole as it is also a flatfish with similar texture. You can also use swordfish, fresh tuna,salmon, shark and catfish. However cod will most likely fall apart as it is a flaky fish.
Posted on: 13 February 2012 - 7:26am
Chef
