Day 103 - Lemon and Tarragon Fish en Croute

1. 1 package of frozen puff pastry
2. 6 fillets of firm white fish such as red snapper, cod, halibut
3. 2 egg yolks plus 1 TBSP milk, slightly beaten
4. Marinade:
5. tarragon and mustard (2 tsp)
6. 3 TBSP lemon juice
7. 3 TBSP olive oil
8. ½ tsp hot chili sauce
9. 1 tsp brown sugar
10. 2 TBSP dry white wine
11. 1/4 tsp horseradish
12. 1/4 tsp salt
13. 1 tsp freshly cracked black pepper
14. 1 tsp paprika
15. 1/2 tsp garlic powder

Instructions

Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.

30 minutes per to baking allow the puff pastry sheets to come to room temperature.  Once thawed and ready to bake remove the fish from the refrigerator.

Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry.  Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. 

 

The only thing I can say about this recipe is that it needs a sauce.  A little dry with out one.