Ovenbaked turbot fish in saffron beurre blanc

Slice your knife through the flaky, delicate puff pastry to get to the delicious, elegant treasure hidden within. Once your fork is loaded, give it a good, long dip in the buttery, light sauce and I promise instant happiness! No kidding!

A few days ago I unplugged my stove (in the middle of redoing my kitchen). I am hoping it won´t be too long until it/I am up and running again… Thanks Astrid, for giving me inspiration and inviting me to cook with you! 🙂

This recipe is from the Danish cooking show Price and Blomsterberg and yields 4 servings. Parts of the saffron beurre blanc and the fish as well can actually be prepared in advance, which makes this a excellent dish to serve to guests. An accessible gourmet meal, what´s better than that! 🙂

Start by getting the reduction for the saffron beurre blanc going. Add a few threads of saffron to the strained reduction before adding the butter.

Now for the leading character you will need:

  • ca. 400 g Turbot fish (or other firm, white fish)
  • 3-4 carrots
  • 2 leeks
  • 30 g butter
  • 4 sheets of puff pastry/mille-feuille (frozen works fine)
  • a little bit of Noilly Prat (vermouth)
  • salt and pepper
  • chervil and tomatoes for decoration (the chervil can be substituted with parsley)
Norsk:
  • ca. 400 g piggvarfilet (annen fast, hvit fisk kan også brukes)
  • 3-4 gulrøtter
  • 2 purreløker
  • 30 g smør
  • 4 plater butterdeig (frossen funker fint)
  • litt Noilly Prat (vermouth)
  • salt og pepper
  • evt. kjørvel og ett par tomater til pynt (kjørvelen kan erstattes med bladpersille)

First of all, check out this ugly but somehow still pretty fish!

The fish has two fillets on top and two on the bottom. Make sure you have a good fillet knife and start by making an incision (hehe… so Grey´s Anatomy) along the outer edge of the fish. Then find the center bone, you can feel it with your fingers. Now make another incision above the bone and gently “lift” the fillet off the fish. For the next fillet, cut along the bottom edge of the spine. Flip the fish over and do the same here. You should now have four fillets. Cut each fillet in 4-6 pieces.

Julienne the carrots and the leeks (cut into thin strips).

Sautee the vegetables in a little butter, season with salt and pepper and set aside to cool. Roll the puff pastry dough into a square, sprinkle a little flour into a cup/bowl (approximate size 2 – 2 1/2 dl) and line the cup with the dough. Leave a little of the dough hanging over the sides so that you can fold it over later.

Add a spoonful of vegetables to start. Then a couple of pieces of fish, then repeat so that you have two layers of each. Drizzle over a little Noilly Prat, before folding the dough to make a package. Flip them and place on a baking sheet. Up until this point you can make these “bombs” in advance. When you are ready to bake them, preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit, brush the bombs with some whisked eggs and bake for about 25 minutes.

Generously spoon some saffron beurre blanc onto the plates. Place the bomb in the middle and decorate with chervil and tomatoes.

M-m-m! I highly recommend this dish, it is just to die for!

Karen ❤

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