Alternating strips of salmon and white fish are wrapped in a creamy spinach and Boursin filling, then encased in crisp puff pastry with a decorative fish-scale finish. These elegant individual parcels are surprisingly easy to prepare and perfect served with Dill Beurre Blanc.
SERVES 2
PREP 35 minutes
COOK 35 minutes
INGREDIENTS
300 g (10 1/2 oz) skinless salmon fillet, cut into 12 strips, about 1 × 10 cm (1/2 × 4 in)
300 g (10 1/2 oz) skinless snapper or cod fillet, cut into 12 strips, about 1 × 10 cm (1/2 × 4 in)
1 teaspoon Dijon mustard
2 tablespoons finely chopped dill
20 g (3/4 oz) butter
1 shallot, finely diced
300 g (10 1/2 oz) frozen spinach, thawed and very well squeezed dry
125 g (4 1/2 oz) cream cheese, softened
1 teaspoon finely grated lemon zest
2 butter puff pastry sheets, thawed
1 large egg, beaten
Melt the butter in a frying pan over medium heat. Cook the shallot for 5 minutes until softened. Stir in the spinach and cook for 5 minutes, or until completely dry. Remove from the heat and fold through the cream cheese, and lemon zest. Season to taste, then transfer to a bowl and cool completely.
In a large bowl, combine the Dijon mustard, dill, salt and pepper. Add the fish strips and gently toss to coat. Divide the spinach mixture between 2 large sheets of plastic wrap, spreading each into a rectangle about 18 × 15 cm (7 × 6 in). Arrange 12 fish strips into 3 layers of 4 strips. Arrange the first layer salmon, white fish, salmon, white fish, the second white fish, salmon, white fish, salmon, then repeat the first pattern for the third layer. Using the plastic wrap, wrap the spinach tightly around each log, rolling it once or twice more if needed to create a firm, even cylinder. Twist the ends tightly and freeze for 30 minutes, or until firm.
Preheat the oven to 190°C (375°F) fan-forced. Line a 30 × 40 cm (12 × 16 in) tray with baking paper. Cut 2 rectangles, about 18 × 11 cm (7 × 4 1/4 in) for the bases and 2 larger rectangles, about 20 × 15 cm (8 × 6 in) for the top. Using the back of a teaspoon, gently press overlapping semicircles into the larger rectangles to create a fish-scale pattern.
Remove the fish logs from the freezer and unwrap. Place one on each pastry base. Brush the pastry borders with beaten egg, then cover with the fish-scale pastry. Gently press around each parcel to remove any air pockets, trim the excess pastry leaving a neat 2 cm (3/4 in) border, then seal the edges by pressing with the back of a knife. Brush with the remaining egg, cut 2 small steam vents between the scales and chill for 30 minutes or overnight.
When almost ready to serve, bake for 35 minutes, or until the pastry is puffed and deep golden. Rest for 5 minutes. Serve immediately with steamed beans or a crisp green salad.
STORAGE: Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C (360°F) fan-forced oven until heated through and the pastry is crisp
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