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Haddock En Croute

Ingredients
  Haddock fillets 2 Large (skinned)
  Butter 1 Ounce
  Puff pastry dough 1
  Beaten egg 1
  Gouda cheese 6 Ounce (grated)
  Button mushrooms 4 Ounce (sliced)
  Canned pimento 6 1⁄2 Ounce (drained and sliced)
  Dry vermouth/Sherry - 2 x 15 ml spoons/2 tablespoons 30 Milliliter
  Parsley 15 Milliliter (freshly chopped)
  Dried oregano 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 (beaten)
Directions

GETTING READY
1.Preheat the oven to 375 degrees.

MAKING
2.Take an ovenproof dish, put the fish in it.
3.Add a dash of butter and bake for 10 minutes.
4.Let the fish settle at room temperature.
5.Meanwhile, take a bowl, put cheese, mushrooms, pimiento, dry vermouth, parsley, , oregano, salt, pepper and egg.
6.Mix the ingredients well.
7.On the floured surface, roll the dough in a rectangle measuring 14x12 inches.
8.Cut a strip of 1 inch and keep it aside.
9.Place a fish fillet on half of the dough and spread half the filling on it.
10.Repeat the process on other side with other fillet and half mixture left.
11.Brush water on the edges and fold to secure.
12.Make leaves from the reserved dough and decorate.
13.Make a air vent in the center.
14.Freeze or brush with egg and bake for 40 minutes at 400 degrees.

SERVING
15.Serve warm after baking.
If using frozen, thaw, brush with egg and bake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Cook Time: 
40 Minutes

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