Trout In Puff Pastry Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!

Steps:

• Season the trout with salt, pepper, and 1 tablespoon of the tarragon. Reserve in the refrigerator.
• To make the fish mousse: Puree the pike in a food processor. Add 1 egg, mix well, and with the motor running, add the cream. Refrigerate for 2 hours.
• Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick. Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets. Place half of the pastry pieces on a baking sheet. Place 1 fish fillet in the center of each piece of pastry, skin-side down. Spread the chilled mousse over the fillets and cover with another fillet, skin-side up. Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry. Press the layers of pastry around the edges of the fish to seal. Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills. Chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip).
• Sprinkle fish with remaining 1 tablespoon tarragon.
• Serve the fish with Chive Butter Sauce.
• In a saucepan, combine shallots, tarragon, wine, and thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 small piece at a time. Add the lemon juice, salt, and pepper, to taste. Strain the sauce into a small saucepan and stir in the chives.