Cod-Spinach Puff-pastry

Family gatherings often involve a MAJOR breach in your healthy lifestyle. As a French girl, I won’t lie: it is always great to eventually have a good reason to eat loads of French cheese, with French bread, with French wine. And to have some more of the first so you can finish the latter. Or the other way round. Or maybe I just needed some more bread — oh merde!, we’ve finished the wine already.

You know what I mean.

In any case, you don’t need to go for the usual ‘heavy dish’ to get a festive atmosphere!

If you’re looking for a lighter option, this fishy dish is what you need.

You’ll need:
300g filet of fresh cod fish (or any other white fish of your taste).
500g fresh spinach
1 puff-pastry dough (home-made? better!)
10g plain flour
1 egg yolk
1 tbsp ground coriander
1 tbsp ground nutmeg
Sichuan pepper
Fresh lemons

My advice: don’t try this with frozen fish as it might give out too much water, resulting in a soaked puff pastry (i.e. barely edible).

  • Boil the spinach and let them drain for a while. Then, squeeze it in your hands to remove the excess water. The least water, the better.
  • Lay your puff-pastry dough on the kitchen table and sprinkle a handful of flour over it.
  • Transfer, floured-side down, into your baking tray — the flour will prevent the whole thing from sticking.
  • Put the raw fish on one half of the dough circle, the other half remaining free.
  • Season it with: salt, pepper (both varieties) and coriander.
  • Lay the spinach evenly on top of the fish. Season with salt, pepper and nutmeg.
  • Fold the free half of the dough over the fish/spinach filling.
  • With a fork, gently press the sides to seal the dough. Take care not to break it.
  • Mix your egg yolk with a tablespoon water. Apply this mixture to the dough with a culinary paint brush. At this stage, you can be creative and draw some fish scales and fins on the dough with the tip of a knife. Take extra care: you don’t want the dough to brake while cooking.
  • Transfer to a hot oven for 15 minutes at 180°C/Gas Mark: 4/ 350°F.
  • Tricky final step: transfer your masterpiece to a cutting board. Use a sharp knife to cut it into slices and serve with fresh lemons.


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