Sea bass and shrimp cream puff pastry recipe
Last Updated on
Total: 1 h 5 min Diners: 4
There is less and less time left for Christmas and now we have to start thinking about what we are going to feed our guests. The starters, we almost have them, but…
What about the main course? Many times we do not dare to change it for the sake of the purist guests. Often, these preparations are immovable classics that cost a lot to change, but with today’s recipe, I assure you that no one will remain indifferent. In addition, as we will probably be less at the table this year, it is the ideal time to try new things.
The seabass puff pastry or seabass “en croute” is an invention, like so many others, of Paul Bocuse (saving the distances of course). The expression “en croute” means “in crust” and defines as such any food wrapped in puff pastry. Famous are the pâté en croute or sirloin Wellington (croute boeuf) that sound so refined, but are actually quite easy to make. All the work is done by the oven.
Wrapping fish in puff pastry is not so common, but to tell the truth… Why not? This way it will be much juicier and will cook in its own juices. And also, although it may not look like it, it is quite easy to make. The seabass puff pastry is a perfect recipe for Christmas. A dish of haute French cuisine adapted to the best cuisine of your home in Spain and that, when you leave it on the table, there will be no guest who will not be left speechless. In fact, it can be accompanied by the sauce you like the most, but a sauce with mayonnaise and pickles always works very well as it does in the whole sea bass tempura.
Almost any food can be made “en costra”, both in savory and sweet preparations, it is only necessary to have a puff pastry dough and a good oven (which by the way you have to control enough because there is no appliance in the kitchen more lying than this one).
Always a great result is a puff pastry with bacon and cheese or Vegetable Recipes such as kale that is so fashionable, also, they are great surrounded by a thin layer of puff pastry, such as a whole cauliflower. Quite a gamble, but I assure you that it is a great success because with bread and butter, everything is better.
How to make a puff pastry of sea bass to succeed on Christmas Eve
Ingredients
Sea bass loin, 1 pc Puff pastry sheet, 1 pc Peeled shrimp, 200 g Cream, 50 ml Egg yolk, 1 pc Butter, 30 g Onion, 1 pc Beaten egg, 1 pc Salt, 2 teaspoons Ground black pepper, 1 teaspoon
Ingredients
Ingredients
h4 class=”list-title”>For the pickle sauce
Mahonnaise, 4 tablespoons Capers, 10 pcs Dijon mustard, 2 teaspoons Chives, 6 sprigs Honey, 1 teaspoon Salt, a pinch Black pepper, 1/4 teaspoon
For the pickle sauce
Mayonnaise, 4 tablespoons Capers, 10 pcs Dijon mustard, 2 teaspoons Chives, 6 sprigs Honey, 1 teaspoon Salt, a pinch Black pepper, 1/4 teaspoon
Step 1
The first thing is to prepare the mixture for our shrimp cream. To do this it is important to have the bodies of peeled shrimp; you can use frozen shrimp previously thawed and always raw. In a frying pan poach with the butter and a few drops of oil the finely chopped onion, over very low heat, with a little salt until very tender.
Step 2
Preheat the oven to 200 ºC. Mash the shrimp carcasses with the poached onion, cream and egg yolk and season with salt and black pepper. Set aside.
Step 3
Spread the puff pastry on a baking sheet on baking paper and place a base of shrimp cream. Place the skinless and boneless sea bass fillet on top, previously seasoned with salt and black pepper. Top with more shrimp cream.
Step 4
Cover the sea bass with the puff pastry, making the shape very carefully and trimming the excess dough, so that the shape of the fish loin remains. It is important that the puff pastry is very tight to the whole sea bass. Seal the joints of the puff pastry very well.
Step 5
With the remains of the puff pastry make shapes on top of it as you like and leave a hole made with the knife in the center, so that the fish does not swell too much inside the oven.
Step 6
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Brush the puff pastry with the beaten egg, all over the surface, and bake at 200 ºC until the puff pastry is evenly browned, it will take about 20 minutes.
Step 7
Mix all the sauce ingredients with the finely chopped chives and capers. Serve in bowls next to the sea bass.
Step 8
When the sea bass puff pastry is out of the oven, let it rest for 5 minutes and serve directly in slices. Cut with a serrated knife to make it easier.
Other recipes with sea bass
Sea bass ceviche Sea bass tempura fried Sea bass Chinese style steamed Sea bass in easy puff pastry Sea bass grilled without breaking
