Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

"Bar en Crôute Feuilletée- Sea Perch in a Puff Pastry Crust."

Ingredients :

1200 grams sea perch

250 grams fine fish stuffing
20 grams chopped tarragon
500 grams Puff pastry dough
1 egg yolk
200 grams savoury crêpes
Choron sauce

Marinade:
1 tarragon branch
4 basil leaves
1 stalk thyme
1 bay leaf
1 stalk rosemary
10 grams chopped garlic
1 deciliter olive oil
fresh ground black pepper

Method of Preparation :

1. Clean the fish.
2. Cut the fillets and remove the skin. Keep the head.
3. Rub the fillets with the herbs and season with fresh ground pepper.
4. Place the fish in a dish and sprinkle with olive oil before covering and placing in the fridge.
5. Make the fish stuffing.
6. Roll out the dough evenly to 2mm thick and cut into 2 even parts.
7. Drain the sea perch fillets, wipe them with a paper towel and season them with salt.
8. Place one part of puff pastry on a baking sheet.
9. Cover the dough with a layer of crêpes.
9. Place the fish head and 1 fillet on the dough, reshaping the fish.
10. Fill with the fish stuffing and sprinkle with the chopped tarragon and the chopped basil.
11. Put the bay leaf, thyme and rosemary stalks in the head cavity.
12. Cover with the remaining fillet.
13. Carefully wet the borders of the dough and cover with the remaining crêpes and then dough.
14. Seal the borders and cut off any excess dough.
15. Brush with egg wash and make a decoration on the dough.
16. Let it rest in the fridge for 15 mn.
17. Cook at 220ºC for 7mn, then at 160ºC for 20mn.
18. The center must reach 65ºC.
19. Serve with Choron sauce.