-
1
Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds.
-
2
Add water gradually and blend until pastry pulls away from the sides and begins to form a ball.
-
3
On a floured board, shape the dough into a ball.
-
4
Wrap it in plastic wrap and refrigerate it until ready to use.
-
5
Preheat oven to 450 degrees.
-
6
Place the fish on a flat surface.
-
7
Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
-
8
Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches.
-
9
Arrange the pastry on a large baking sheet.
-
10
Arrange the fish lengthwise over the center of the pastry.
-
11
Brush the pastry all around the fish with the egg yolk mixture.
-
12
Roll out the remaining pastry in a rectangle and place over fish.
-
13
Press the pastry around the sides of the fish to seal it.
-
14
Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches.
-
15
If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No.
-
16
6 pastry tube to indent the dough.
-
17
Brush pastry with remaining egg yolk mixture.
-
18
Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned.
-
19
Reduce to 400 degrees.
-
20
If necessary cover crust with aluminum foil.
-
21
Cook for 15 minutes more.
-
22
Serve immediately with tomato coulis with basil.
