Whitefish with Carrot Puree and Puff Pastry

Filet of Whitefish on a bed of Carrot Puree, with Tomato Tarragon Butter Sauce and a Puff Pastry Lid (8)

3 ½ - 4 # Skinless Whitefish Filet

1 tsp Butter

salt and pepper

2 large Tomatoes Peeled and Diced

½ c Lemon Juice

½ cup Water

½ c Dry White Wine

2 Shallots, Finely Minced

2lb Thinly Sliced carrots

¼ cup Sugar

1/3 cup heavy cream

1 sheet of Pepperidge Farm Puff Pastry

1 egg yolk

Toasted Fennel Seeds, Sea Salt, and Crushed Red Pepper

1 ½ - 2 sticks Unsalted Butter

3 T Fresh Chopped Tarragon

salt and pepper


Fish: Lightly butter, salt and pepper a jelly roll pan, place the fish on it , cover and refrigerate until ready to cook.

Tomato Concasse: Boil some water in a sauce pan for the tomatoes, cut a small X in the bottom of the tomato, have a bowl of very cold water next to the stove, insert the tomatoes into the boiling water and watch for the skin to start to loosen, immediately remove and immerse in cold water, then slide off the skin, remove the core, cut into quarters lengthwise and remove the seeds and juices, cut the shell into a small dice and reserve for the sauce.

Prep the sauce: Reduce the water, lemon juice and shallots in a heavy saucepan until nearly dry, perhaps 2 Tbs of liquid remaining, reserve till ready to cook fish.

Puree:Cover carrots with cold water, add sugar, bring to boil and boil until all liquid has evaporated and pan is dry, add heavy cream, cook a few more minute until cream has reduced and then puree.Reheat gently (to avoid scorching) just before serving.

Puff Pastry: Thaw according to package directions, Divide the sheet into nine pieces and cut by pressing the knife down through the dough, do not drag the knife across. Turn the pastry rectangle upside down and place it on a baking sheet. Mix the egg yolk w/ 1 Tbs water and lightly brush the pastry, taking care not to drip down the sides which would cause it to stick rather than rise. Sprinkle w/ fennel, salt and crushed red pepper flakes. Bake according to directions, split in half when cool and reserve the lids for the fish. They could be gently reheated before serving if desired.

Fish: Preheat oven to 450 degrees, The fish will take about seven to ten minutes, do not overcook, it is done when opaque and breaks under gentle finger pressure.

Sauce: Reheat the reduction over a low heat and whisk in the butter by tablespoons, removing the pan from the burner occasionally if the pan gets too hot. The sauce should be very creamy, not melted. Add the tomatoes and freshly chopped tarragon, salt and pepper to taste.

Finish: Spoon about a half a cup of hot carrot puree on a prewarmed dinner plate, top w/ hot fish from the oven, spoon

about one and a half tablespoons of sauce over the fish a top w/ a warm puff pastry lid!!

Like dining at the Pellston Market!!

© Kelly's Cookbook 2017