Pike Perch and Asparagus with Puff Pastry
Pike perch and asparagus with puff pastry is a recipe featuring fresh ingredients from the pie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g puff pastry
- 1 egg yolk
- 200 ml dry white wine
- 1 bay leaf
- 500 g Green Asparagus
- 4 pike perch fillets about 160 g each (ready to cook, skinless)
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 150 g crème fraîche
- 1 tbsp freshly chopped chervil
- chervil for garnish
Instructions
-
1.
Preheat the oven to 220°C with fan and top heating. Roll out the puff pastry to a thickness of about 5‑6 mm and cut into four rectangles roughly 15×12 cm. Place on a baking sheet lined with parchment paper, brush with egg yolk, and bake for about 15 minutes until golden brown. Remove from oven and let cool.
-
2.
Bring the wine with the bay leaf to a simmer. Peel the lower third of the asparagus and place in a steamer basket. Rinse the fish, pat dry, and lay it on top of the asparagus. Season everything with salt and pepper, drizzle with olive oil, cover with the wine, and steam for about 12 minutes until cooked through.
-
3.
Cut the puff pastry pockets horizontally in half and place each bottom side on a plate. Top with the asparagus and fish. Strain the cooking liquid over the dish, whisk the crème fraîche with chervil, season with salt if needed, heat briefly, and drizzle over the fish. Serve the remaining sauce separately. Cover with the pastry tops and garnish with chervil.
