Haddock En Croute
|Haddock fillets||2 Large (skinned)|
|Puff pastry dough||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|
|Freshly ground black pepper||To Taste|
1.Preheat the oven to 375 degrees.
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.
15.Serve warm after baking.
If using frozen, thaw, brush with egg and bake.