Cod in puff pastry
- Preheat the oven to 220°C.
- Place the squares of puff pastry next to each other on a Griddle and baking tray lined with grease-proof paper.
- Beat the egg yolk with 2 tbsp of water and brush the pastry with it.
- Bake the puff pastry in the centre of the oven for about 12 minutes until golden and done.
- In a wide pan, bring the fish stock and the wine to the boil and leave the mixture to reduce until you are left with about 3 tbsp.
- Sprinkle the lemon juice over the fish fillet, season with salt and pepper, and place the fillet in a steamer insert.
- Bring water to the boil in a saucepan, making sure there is at least 1 inch between the water and the steamer insert.
- Place the steamer insert with the cod fillet on the saucepan above the boiling water and cover. Steam the cod for 8-10 minutes until done.
- In the meantime, mix the sour cream with the reduced liquid and let the sauce simmer for about 5 minutes.
- Stir the tarragon into the sauce and adjust the seasoning.
- Mix the olives and dried tomato in a bowl.
- Divide the cooked fish in pieces of about 1 inch and spoon them carefully into the olive and tomato mixture.
- With a serrated knife, cut the slices of puff pastry open as you would a roll. Place the bottom halves on the plates and divide the fish mixture over them.
- Spoon over the sauce and place the puff pastry lids on top. Delicious with steamed mange-tout.