faux foodie

Halibut En Croute
November 5, 2011, 3:48 pm
Filed under: Company, favorites, main course

This is amazing!


Halibut fillets
Puff pastry (from the freezer section)
Grated cheese from Switzerland
Extra Virgin Olive oil
Shallots (finely diced)
Fresh lemon (skinned & seedless)
Spices (Raclette or Fondue spices work great)


Thaw the puff pastry sheets and roll out as thin as you like, using a bit of flour. Cut the puff pastry sheets into fourths, so each piece is big enough to hold a portion of halibut.

Place the halibut fillet in the center of one piece of puff pastry. Brush with olive oil, sprinkle spices or herbs as you like, add some finely diced shallots and some seedless/skinless lemon, cover with cheese, and sprinkle with capers.

Close up the puff pastry as you like. We pull it up from all four corners and form a decorative closure sometimes, and other times we leave it a little more open. It’s okay if some steam escapes as you cook it in a hot oven, convection if possible, or in a BBQ on a cooking sheet if you are cooking outside.

Leave a Comment so far
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: