Herbed Halibut Mille-Feuille Recipe

Herbed Halibut Mille-Feuille Recipes

Ingredients :

9 oz puff pastry

butter for cookie sheet

1 egg, beaten

1 small onion

1 tsp fresh ginger, grated

1/2 tbsp oil

2/3 cup fish stock

1 tbsp dry sherry

12 oz halibut, cooked and flaked

8 oz crab meat

salt and pepper

1 avocado

juice of  1 lime

1 mango

1 tbsp chopped mixed

parsley, thyme and chives to garnish

Method :
  1. Roll the pastry out into a square 10 x 10", trim the edges and place on a buttered cookie sheet.
  2. Prick with a fork, then rest it in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 450F.
  4. Brush the top with beaten egg, and bake for 10-15 minutes or until golden.
  5. Let the pastry cool for a few minutes, then cut it twice across in one direction and once in the other to make six pieces.
  6. Leave to cool completely.
  7. Fry the onion and ginger in the oil until tender.
  8. Add the fish stock and sherry and simmer for 5 minutes.
  9. Add the halibut and crab meat, and season to taste.
  10. Peel and chop the avocado and toss in the lime juice.
  11. Peel and chop the mango reserving a few slices for garnishing.
  12. Add both to the fish.
  13. Build up alternate layers of fish and pastry , starting and finishing with a piece of pastry.
  14. Serve garnished with herbs and mango slices.

The crisp puff pastry balances the creamy fish, and the herbs add their own special flavors.

Serves 4 - 6


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