-
1
Preheat the oven to 450 degrees.
-
2
Place the fish on a flat surface and sprinkle the cavity with salt and pepper.
-
3
Stuff it with parsley and shallots.
-
4
Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches.
-
5
Arrange the pastry on a large baking sheet.
-
6
Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
-
7
Roll out the second sheet into a rectangle and place it over the fish.
-
8
Press the pastry around the sides of the fish to seal it.
-
9
Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches.
-
10
Use the sharp knife to vent the pastry in the middle of the fish if desired.
-
11
If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts.
-
12
Brush the pastry with the remaining egg yolk mixture.
-
13
Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned.
-
14
Reduce the temperature to 400 degrees.
-
15
If necessary, cover the crust with aluminum foil.
-
16
Cook for 15 minutes longer.
-
17
While the fish is baking, combine the shallots and wine in a heavy saucepan.
-
18
Cook over medium-high heat until the wine has nearly evaporated.
-
19
Add the cream and reduce by half.
-
20
Add the butter quickly, one tablespoon at a time, whisking constantly.
-
21
Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
-
22
Remove the fish from the oven and serve with the Pernod beurre blanc sauce.
