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I am not a fish lover, but appreciate that fish is good in our diet thus I try to include it in my eating plan.

I came up with this recipe as a way to hide the taste of iodine all fish have. Serve it with Patatas Bravas and the outcome will be terrific.

The idea of caramelized onions derived from a recent post on Rufu’s great blog.

  • 400g plaice (thawed)
  • 2 large red onions, finely sliced
  • 1 Tbsp salted butter
  • 1/2 Tbsp e.v.o. oil
  • 1/8 cup Grand Marnier
  • 1 Tbsp all-purpose flour
  • 1 Tbsp cornflour
  • 1 tsp Onion powder
  • 1 pkt puff pastry
  • 2 Tbsp milk
  • 1 organic lemon

Using a mandolin slicer, slice the onion finely. In a large skillet melt half the butter, add the oil and sauté the onion. Stir it so it doesn’t stick, cook for 10 minutes. When translucent pour the liquor and flambé it (BE EXTREMELY CAREFUL HERE), let the onion caramelize for a while then remove and set aside (divide in two).

Mix the flours and the onion powder. Pat dry the plaice and roll it in the flour mix, allow a light coat to cover the fish. In the same pan used for the onion, melt the remaining 1/2 Tbsp butter. Lightly brown the fish, remove and set aside.

Heat the oven to 180’C (375’F) Roll out the puff pastry, and divide in two.

Layer the fish on the pastry disk (or crescent), top it with caramelized onion and the juices from the pan, season. Grate half the zest on each layer. Brush a little milk on the edge of the pastry, overlap and pinch the edges to seal.

Use a pie bird to allow steam to escape, alternatively , just make a hole it in the pastry.

Brush the pastry with milk and transfer to a baking tray. Leave in the oven for 20 minutes (or less, remove as soon as the pastry looks golden and crispy). Serve with a lemon wedge.

Serves 2