Puff Pastry with Smoked Fish and Beetroot
Main Dishes | Author's cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
Recipe by John Smith, head chef at a popular American restaurant.
Ingredients
- Yellow Beets - 1 piece
- Smoked haddock fillet - 3.5 oz
- Shallot - 1.1 oz
- Dry White Wine - 1 fl oz
- Fish Oil - 1 fl oz
- Thyme - 1 sprig
- 33% Cream - 1 fl oz
- Pickled Chanterelles - 1.1 oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the beets on the coals and roast until tender for 40–50 minutes, turning occasionally. Alternatively, wrap them in foil and bake in the oven: at a temperature of 356°F, this will take the same 40–50 minutes. Check for doneness with a skewer: if it easily pierces the flesh, the beets are done.
Step 2
Set the beet aside and let it cool completely.
Step 3
Soak the chanterelles in warm water.
Step 4
Slice the halibut into thin, almost transparent pieces. For the best results, you can slightly freeze the fillet—this will make it easier to cut neatly.
Step 5
Peel the beet and slice it into thin rounds.
Step 6
Layer the slices of beetroot and fish in a stack, alternating between them. You can place the resulting 'layered pie' under a press, like a terrine, to help the layers bond together better.
Step 7
Finely chop the shallots, and sauté half of the shallots in a saucepan with butter for just 3–4 minutes until they become translucent.
Step 8
Pour the wine into the saucepan and let it evaporate, then add thyme and fish stock.
Step 9
When the liquid has reduced by about two-thirds, add the cream. Season with salt and pepper, and reduce until you reach the desired sauce consistency.
Step 10
In another saucepan, melt the butter and add the remaining onion. Squeeze out the chanterelles and sauté them over high heat with the onion for a couple of minutes.
Step 11
Trim the edges of the fish and beet puff pastry to create a neat rectangle.
Step 12
Place a piece of puff pastry on a plate, drizzle with the sauce, garnish with chanterelles, and serve.
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