Fish Fillet En Croute Food

SEAFOOD EN CROUTE

Steps:

• On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles., In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet. , Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.

FISH FILLET EN CROUTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place each piece of cod fillet on one of the puff pastry rectangles and season well with salt and pepper. Sprinkle each fish fillet with 1/2 the feta cheese, the roasted red peppers, and the thyme leaves. Fold pastry over the fish and pinch edges together to make a pouch. Brush top with beaten egg and transfer to the prepared baking sheet.
• Bake in the preheated oven until puff pastry is golden brown and fish flakes easily with a fork, about 30 minutes.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

FISH PIE EN CROUTE

Steps:

• Preheat the oven to 220C/fan 200C/gas 7. Bring a pan of salted water to the boil and add the sliced potatoes to it, boil for 15 mins or until soft. Mash the potatoes (using a ricer if you have one) and add the butter, chives, salt and pepper and lemon zest, stir thoroughly. Blanch the carrots and add them in along with the petit pois and sweetcorn.
• Lay out a sheet of filo pastry on a baking tray, place the salmon fillet in the centre and spoon the mash on top of it. Fold the sides of the pastry over the filling as far as they will go, lightly brush with oil and place another sheet over the top, folding it over as you go to create a wave like pattern. Repeat using all the pastry sheets.
• Brush the top layer of pastry with the beaten egg and place the en croute in the oven for 20 minutes, turning around halfway through. Serve with green beans and parsley.

FILET DE BOEUF EN CROUTE

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

NEXT LEVEL SALMON EN CROûTE

Steps:

• The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
• When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
• Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
• Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
• To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

REDFISH EN CROUTE AUX DEUX MOUSSES

Steps:

• To prepare the salmon mousse: Put the salmon pieces into a food processor with the salt, pepper, and egg whites. Puree for 1 minute. Slowly add the cream while processing. Scoop the mousse into a chilled bowl and reserve in the refrigerator. To prepare the spinach mousse: Drain the blanched spinach thoroughly. Put into a food processor with the egg whites, nutmeg, salt, and pepper. Puree for 1 minute. Slowly add the cream while processing. Scoop the mousse into a chilled bowl and reserve in the refrigerator. To prepare the fish: Preheat the oven to 350 F. Line a baking pan with parchment and lightly brush with butter. Remove the fish fillets from the backbone, keeping the head and tail intact. Set aside. Roll the pastry into a large rectangle and place on the prepared baking pan. Arrange the head, tail, and bottom fillet along the top of the pastry. Spread the bottom fillet with salmon mousse, then with spinach mousse. Cover with the top fillet. Lightly paint the pastry with melted butter and trim the pastry around the fish following the shape of the fish, leaving a 1-inch margin. Brush the remaining pastry with butter. Fold in half, butter-side in, and place over the fish. Smooth down over the fish to meet the bottom pastry, and press together to seal. Brush the pastry with more butter. Cut pastry scraps to resemble scales and fins and decorate the fish-shaped pastry packet. Paint all over with butter and bake until golden, about 40 minutes. To prepare the beurre blanc: Combine the shallots and wine in a saute pan or small saucepan and cook over high heat until the wine has reduced to half its original volume. Remove from the heat. Whisk in the butter, a few pieces at a time, until the mixture is emulsified. If it becomes too cool to melt the incoming butter, place back over low heat for a few seconds; if it becomes too hot and streaks of yellow butter appear, remove from heat and whisk in several bits of butter until the streaks disappear. Reserve in a warm place, over tepid water, or in an insulated container. To serve: Using the parchment paper, lift the fish carefully and slip onto a decorative platter. Slip out the parchment and brush away any crumbs. Decorate the platter with sprigs of parsley and watercress. Bring the fish to the table with the pastry intact, then slice into 1-inch sections across the body portion. Place several pieces on each warmed serving dish and spoon beurre blanc over and around the pieces.

FISH EN CROUTE

Steps:

• Heat the oven to 190°C (170° fan) 375°F gas 5. Line a large baking tray with non-stick baking paper.
• Put the watercress, butter and salt and pepper to taste in a food processor and blend to a rough paste.
• Roll out the pastry on a lightly floured surface into a large square and cut into 4 equal squares.
• Put a salmon fillet on each pastry square and cover with a layer of the watercress. Brush the edges of the pastry with egg, then fold over and press well to seal. Trim off any excess pastry. Use the pastry trimmings to make leaves and attach to the parcels with a little beaten egg. Place on the baking tray.
• Brush the parcels with egg and bake for 20-25 minutes until golden brown and crisp.

SALMON EN CROUTE

Steps:

• preheat oven to gas mark 5
• Blitz mushrooms in a food processor then dry fry them to remove any moisture then set to one side on a tea towel to cool
• Blanch spinach for 30 seconds and set on a tea towel to remove excess moisture
• Roll out pastry well until its approx 3 times the size of salmon
• Season salmon flesh side then place that side face down into pastry, then on the skin side carefully place over spinach leave until you have covered it, only one layer is needed, season then add mushroom mix
• Egg wash all around sides then fold one side up and over salmon followed by the other, chop of the ends of the other side and fold under making sure all sides are secure with egg.
• Turn whole parcel upside down then score diagonally, then brush with egg wash well, season again the pop in oven on baking tray