Seer fish and spinach en croute

Seer Fish and Spinach En Croute

FOR THE SPINACH STUFFING: 
BUTTER                                             20GM

CHOPPED SHALLOTS                      10GM
GARLIC CLOVES, MINCED              4GM
FRESH SPINACH, CHOPPED         200GM
WHITE WINE                                    10ML
CHOPPED FRESH PARSLEY             2GM
CHOPPED FRESH THYME                 2GM
SALT AND PEPPER, TO TASTE         3GM
FLOUR                                                 5GM

CREAM                                                15ML

• In a heavy sauté pan, melt the butter and sauté the shallots for 3 to 4 minutes. Add the garlic and sauté until lightly browned.
• Add blanched spinach and sauté for 10 minutes, stirring frequently, then reduce the heat and simmer until all the moisture has evaporated. Deglaze the pan with the white wine.
• Add the parsley, thyme, salt, and pepper and continue to simmer for 1 to 2 minutes. Add the flour and then cream stir until incorporated. Adjust the seasonings. Allow to reduce, stirring frequently, until thickened enough to be used as a filling.

FISH SUPREME 1NO MARINATE AND SEARED

• Preheat the oven to 350°F.
• Lay out a sheet of puff pastry on a lightly greased baking sheet. Spread the spinach on top, leaving the edges clean. Then roll up and transfer to a lightly greased baking sheet, seam side down.
• Spread the melted butter over the top. Bake for 15 to 20 minutes, until lightly browned.

QUICK PUFF PASTRY

Quick Puff Pastry Dough

Ingredients

• 250g strong plain flour

• 1 tsp  salt

• 250g chilled Butter/ Puff Margarine at room temperature

• 150ml cold water

• Method

1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.