Pike Fillet with Bell Pepper and Puff Pastry
A fresh recipe featuring pike fillets wrapped in puff pastry with colorful bell pepper medley, garnished with basil. Try this and more dishes from Spoonsparrow!
Ingredients
- 150 g puff pastry (fresh or frozen)
- 1 egg yolk
- 4 pike fillets (skinless, about 120 g each)
- 10 g liquid butter
- Salt
- white pepper (ground)
- 3 red bell peppers
- 2 yellow bell peppers
- 2 tbsp olive oil
- fresh basil for garnish
Instructions
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1.
Preheat the oven to 200°C fan. Roll out the puff pastry to a thickness of 2–3 mm and cut into fish-shaped pieces. Arrange the pastry fish on a baking tray lined with parchment paper. Beat the egg yolk with 2 tbsp water and brush the fish with it. Bake in the preheated oven for about 15 minutes until golden brown. Then lower the oven to 180°C.
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2.
Wash the pike fillets and pat them dry with kitchen paper. Place them side by side in a baking dish, brush with butter, and season with salt and pepper. Wash, deseed, and dice the bell peppers. Heat olive oil in a pan and cook the pepper cubes for about 10 minutes, turning occasionally, seasoning with salt and pepper.
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3.
While the fish is baking, arrange the cooked peppers on plates and place the pike fillets on top. Garnish with puff pastry pieces and fresh basil.
