Saucy Mama Tarragon and Lemon Fish en Croute
 
Ingredients
  • 1 package of frozen puff pastry
  • 6 fillets of firm white fish such as red snapper, cod, halibut
  • 2 egg yolks plus 1 TBSP milk, slightly beaten
  • 1 TBSP almond oil
  • Marinade:
  • 5 TBSP Tarragon Lemon Saucy Mama Mustard
  • 3 TBSP lemon juice
  • 3 TBSP almond oil ( I use Devo)
  • ½ tsp jalapeno juice
  • 1 tsp brown sugar
  • 2 TBSP dry white wine
  • ¼ tsp horseradish
  • ¼ tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 6 basil leaves (optional)
Instructions
  1. Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.
  2. 30 minutes per to baking allow the puff pastry sheets to come to room temperature. As you set the pastry out go ahead and break each sheet into 3 pieces for a total of 6 puff pastry strips. You will notice when you remove the pastry from the box that it is already folded into 3 parts so this should be fairly easy to break apart. Once thawed and ready to bake remove the fish from the refrigerator.
  3. Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry strip. Lay one basil leaf on top of the fish and enclose the puff pastry around it. Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and almond oil and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. Optional: With 5 minutes remaining in the baking time place a nice juicy slice of lemon on top of each puff pastry.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/02/28/saucy-mama-tarragon-and-lemon-fish-en-croute/