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Good cooking often boils down to simple, quality ingredients. Fish pastries remind me of family gatherings in my Provençal kitchen. That golden, flaky crust breaking under your fork reveals a tender, flavorful fish filling that always wows everyone at the table. I often whip these up for friends who visit my blog - they can't get enough of this delicate treat.
My Special Touch For Perfect Fish Pastries
I've tweaked this dish over many years in my kitchen to get the flavors just right. The magic happens when you pair melt-in-your-mouth white fish with a creamy mild curry sauce. The crispy puff pastry creates that wonderful texture contrast that makes this dish stand out. It's the kind of food that looks fancy but won't keep you stuck in the kitchen forever.
What You'll Need From Your Kitchen
- Puff pastry: A fresh roll from your local bakery for extra crispiness
- White fish: 300g of fresh cod or hake
- Egg yolk: For that shiny golden finish
- Fish stock: A teaspoon to boost flavor
- Heavy cream: 150ml for a smooth, rich sauce
- Farm butter: 20g for flavor
- Flour: 15g to thicken the sauce
- My spice blend: A teaspoon of mild curry powder
Step-by-Step Making Process
- The Tasty Filling
- I cook the fish in foamy butter using my favorite pan. While that's happening, I make a smooth sauce with a light roux, stock and cream. I mix in my favorite curry for that special flavor kick. This mixture needs to cool down before I use it in the pastries.
- Folding Your Pastries
- On my marble countertop, I roll out the dough and cut generous squares. I put a spoonful of filling in the middle, brush egg yolk around the edges, and fold into triangles. I press the edges with a fork to seal them well.
- Getting That Golden Finish
- I put my pastries on a tray in my preheated oven at 180°C. They turn beautifully puffy and golden in about 20 minutes.
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Enjoying Your Creation
I love serving these pastries while they're still warm on my vintage plates. A small rocket salad on the side adds freshness. The crispy pastry giving way to that aromatic fish filling always gets compliments. It's dishes like this that remind me why I love cooking and sharing my kitchen ideas with you all.
Frequently Asked Questions
- → Which type of white fish is best?
- You can go for cod, hake, or monkfish. They hold up well when cooked and have a delicate flavor.
- → Can these puffs be prepped ahead?
- You can make the filling the day before and refrigerate. For the best texture, assemble and bake them just before serving.
- → How do I keep the pastry from going soggy?
- Let the filling cool fully before using it. Also, avoid overfilling so the pastry bakes evenly.
- → Can these be frozen?
- Absolutely! Freeze them raw on a flat tray, then transfer to a freezer bag. Bake them straight from frozen, adding 5 more minutes.
- → What pairs well with these?
- A simple green salad with light dressing works great. Lemon wedges add a refreshing touch to the dish.