Fish In Puff Pastry Recipe

Name: Fish In Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 frozen puff pastry sht,, one 171/2-ounce box, thawed; 2 tablespoons olive oil; 3 leeks trimmed of 2 inches of dark green, finely choppe; salt; freshly ground black pepper; 1 pound arctic char Boneless, or Salmon, cut into sixteen 1-; 1 tablespoon egg slightly beaten with 1 water; 24 asparagus tips with 1 1/2-inch of stem; 2 tablespoons shallots Minced; 2 tablespoons butter; 1/4 cup dry white wine; 1 cup orange juice; 1 cup chicken stock; 2 softened butter blended with 2; 1 cayenne pepper

Servings: persons

2 frozen puff pastry sht,, one 171/2-ounce box, thawed
2 tablespoons olive oil
3 leeks trimmed of 2 inches of dark green, finely choppe
salt
freshly ground black pepper
1 pound arctic char Boneless, or Salmon, cut into sixteen 1-
1 tablespoon egg slightly beaten with 1 water
24 asparagus tips with 1 1/2-inch of stem
2 tablespoons shallots Minced
2 tablespoons butter
1/4 cup dry white wine
1 cup orange juice
1 cup chicken stock
2 softened butter blended with 2
1 cayenne pepper

1
TO PREPARE THE PASTRY: Unfold the thawed puff pastry sheets and cut each one into 4 squares.
2
TO MAKE THE FILLING: In a small skillet over low heat, heat the olive oil.
3
Add the leeks and saute for a minute to coat with the oil, cover and simmer over low heat, for about 10 minutes or until 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 pieces for 15 seconds per side and remove to a plate.
4
TO ASSEMBLE FISH IN PASTRY: Line a baking pan with parchment or foil. Set 4 of the puff pastry squares on the baking pan. On each square, center 2 tablespoons of leeks leaving a 1/2-inch border around the pastry unfilled.
5
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 form a seal. With a pizza cutter or knife trim the dough so the edges are even.
6
Brush the top with the beaten egg mixture. With the tip of a knife, cut the center of each pastry package to let the steam escape. Refrigerate for at least 4 hours or up to 24 hours.
7
TO BAKE THE FISH: Preheat the oven to 425 F. Bake the fish in pastry for 35 to 40 minutes or until golden brown and cooked through.
8
TO MAKE THE GARNISH AND SAUCE: While the fish is baking, parboil the asparagus tips for 2 minutes or until cooked but still firm. Drain and reserve. Saute the shallots in the butter until tender. Add the white wine and boil until almost evaporated. Add the orange juice and chicken stock and simmer until 1 cup remains. Whisk in the beurre manie in small bits and add just enough to thicken the sauce. Season with salt, and a touch of cayenne pepper.
9
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.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 frozen puff pastry sht,, one 171/2-ounce box, thawed, 2 tablespoons olive oil, 3 leeks trimmed of 2 inches of dark green, finely choppe, salt, and more.

Yes, Fish In Puff Pastry falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fish In Puff Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions