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.