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Heat vegetable oil in a pan over medium heat. Add minced garlic and sliced leek, sauté until soft and fragrant.
Cook spinach:
Add fresh spinach to the pan and cook until wilted. Remove from heat and mix in lemon juice, salt, and pepper. Let cool.
Season the fish:
Season trout or salmon fillet with salt and black pepper.
Assemble the pastry:
Roll out puff pastry on a floured surface. Place the fish in the center. Spread the sautéed leek and spinach mixture evenly over the fish.
Wrap and seal:
Fold the pastry around the fish to completely enclose it. Seal the edges by pressing them together and trimming any excess pastry.
Egg wash:
Beat the egg and brush over the pastry to give it a golden shine.
Bake:
Preheat oven to 200°C (390°F). Place the wrapped fish on a baking sheet lined with parchment paper. Bake for 25–30 minutes or until the pastry is puffed and golden brown.
Serve:
Let rest for a few minutes before slicing. Serve warm with your favorite side dishes.
Serving and Storage Tips
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