4 servings
Ingredients
- 4 (6 oz.) fish portions (salmon, trout, other)
- 2 sheets puff pastry (or 2 pie crusts)
- 1 beaten egg white
Fish topper mix–
- 3 tablespoons parsley (chopped)
- 3 tablespoons chives (chopped)
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Other herbs and spices to taste (try dill, tarragon, lemon pepper, curry, etc.)
Veggie mix —
- 1 cup diced carrots
- 1 cup green beans or asparagus
- 1/2 cup mushrooms, washed and sliced
- 1/4 cup of diced onions
- 2 cloves garlic
- 1 tsp ginger
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 egg
- 3 tablespoons of heavy cream
- 1/4 cup Colby cheese
- To taste salt and pepper
Instructions
- Thaw pastry (assuming it came from the freezer section of a grocery store).
- In small bowl, make the fish topper by mixing together ingredients
- Place fish on baking pan and coat with fish topper.
- Bake at 400 F for 15 min or until it flakes (time depends on the thickness of the cut).
- Sauté veggies in olive oil, starting with the carrots and ending with the mushrooms, onions and garlic.
- Flake cooked fish into the veggie mixture.
- Mix lemon, egg, cream, cheese, salt and pepper into veggie mixture.
- Roll 1 sheet of pastry out on cookie sheet.
- Spoon fish and veggie mix onto pastry.
- Top with second pastry and seal edges with water. (Cut into fish shape if desired.)
- Brush with beaten egg white. (Sprinkle with sesame seeds if desired.
- Bake at 400 F for 20 minutes or until pastry has browned.
