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1 (1
pound) fillet cod
1/4
cup butter
2
tablespoons chopped onion
2 3/4
cups fresh mushrooms, chopped
Salt
and black pepper to taste
4 1/2
ounces smoked salmon pate
2
tablespoons heavy cream
1
sheet frozen puff pastry, thawed
1
egg, beaten
Preheat oven to 425 degrees F (220 degrees C). Slice
cod fillet in half horizontally to yield 2 thin
slices; set aside.
In a
skillet over medium heat, melt butter. Stir in onion
and mushrooms, and cook until softened, 3-5 minutes.
Season with salt and pepper; set aside to cool
slightly.
In a
medium bowl, blend the pate and cream. Mix in onions
and mushrooms.
On a
lightly floured surface, roll out the pastry to make
12x14 inch rectangle. Place 1 slice(s) of the cod
fillet in the center of the rectangle. Spread with
1/2 the pate mixture and layer with the other piece
of fillet. Spread remaining pate mixture on top.
Fold pastry edges over the filling towards the
center, and seal with egg. Brush pastry on all sides
with egg.
Bake
25 minutes in the preheated oven, or until golden
brown. Serve warm.
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