Victoria Fish in Puff Pastry

Ingredients

• 2 packs puff pastry (each 450 g)
• 2 Victoria fish fillets (each about 450 g)
• 1 tbsp Lemon Juice
• 4 tbsp coarse mustard
• 1 bunch parsley
• 1 egg yolk
• 1 Egg white
• 400 g Carrots
• 1 Zucchini
• 1 knollensellerie
• 2 stalks leeks
• 4 tbsp clarified butter
• 125 ml fish stock (ready-made)
• 2 tbsp Pernod
• 0.5 tsp brown mustard seeds
• 2 egg yolks
• 125 g liquid butter
• 3 tbsp sour cream
• 125 ml dry white wine
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Let puff pastry thaw side by side.

2. 2.

   Season fish fillets with salt and pepper, drizzle with lemon juice, spread thinly with mustard.

3. 3.

   For each fillet lay 1/4 of the pastry sheets on top of each other, roll out on a floured surface, then place on a baking sheet lined with parchment. Place the fish fillet on top, cover with parsley leaves, brush excess pastry with egg white. Roll out a slightly larger second quarter and place over the fish, press down and cut around the fish into a fish shape using a dough grid, leaving about 2 cm from the fillet; press the dough again.

4. 4.

   Cut small strips from dough scraps, punch round shapes and stick them on the fish with some egg white, working in fish scales with a cutting ring.

5. 5.

   Whisk egg yolk, brush the dough with it and refrigerate for about 30 minutes. Prepare the second fillet similarly.

6. 6.

   Clean, wash, peel vegetables and cut into fine julienne. Heat butter fat, sauté vegetables, add 2 tbsp water and cook for about 8 minutes, season with salt and pepper.

7. 7.

   Preheat oven to 200°C and bake fish for about 30 minutes, optionally cover with foil; swap trays after half the baking time.

8. 8.

   For the sauce bring stock, Pernod, mustard seeds and finely chopped onions to a boil and reduce by half.

9. 9.

   Beat egg yolk in a bowl, strain the reduction through a sieve, mix with the egg, whisk over a bain-marie until frothy, gradually add butter, then stir in sour cream and finally wine, keep stirring until sauce is hot but not boiling, season with salt and pepper.

10. 10.

    Plate puff pastry fish with vegetables and sauce and serve.