Seabass en Croûte

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Seabass en Croûte
1/2 celery stalk 1 leek 1 fennel 1/4 cup olive oil Salt & pepper, to taste 1 Tbs. mascarpone 1 lb. puff pastry dough 1½ to 2 lbs. seabass filets, cut in half & dry 1 egg yolk Parmesan cheese, grated Tomato Compote 3 roma tomatoes, peeled & diced 1 shallot, diced 1 Tbs. olive oil 1 bunch fresh thyme, chopped 1 tsp. oregano 2 garlic cloves, grated Salt & pepper, to taste Basil Sauce 1 bunch fresh basil, chopped Salt & pepper, to taste 6 Tbs. olive oil
Preheat oven to 350°F. Rinse and julienne celery, leek, and fennel. In a pan, sauté vegetables in olive oil with salt and pepper until tender. Place in a bowl. Add mascarpone, mix, and let cool. To make compote, sauté tomatoes and shallot in olive oil and add thyme, oregano, garlic, salt, and pepper. Cook to a thick consistency. To make sauce, combine basil, salt, pepper, and olive oil and blend to a paste-like consistency. Roll out pastry dough and cut so that it is three times the length of the filet. Place one filet on the bottom half of the pastry, with at least an inch of extra dough on the bottom and each side. Season with salt and pepper. Add vegetables and basil sauce, and top with a second filet. Fold the dough over the fish, pinch the edges closed, and brush with egg yolk. Sprinkle salt, pepper, and grated Parmesan cheese on top. Bake for 25 to 30 minutes.