| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 sheet frozen puff pastry (half a 17-ounce package), thawed
- 3 tablespoons extra-virgin olive oil
- 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup milk
- Kosher salt and freshly ground pepper
- 1/4 cup soft garlic-herb cheese (such as Boursin)
- 2 1/2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon zest, plus 2 teaspoons lemon juice
- 1 1/4 pounds cod fillet, cut into 1-inch chunks
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 large head Boston or Bibb lettuce, leaves separated
Instructions
- Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
- Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
- Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
- Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.
Nutrition Facts
| Calories | 530 |
| Total Fat | 30 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 77 milligrams |
| Sodium | 771 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
| Sugar | 6 grams |
Reviews
I liked this more than my husband, so I ate the leftovers of which there was little. I cut out the 5-inch circles of pastry from the sheet, gathered the rest of the dough to make a fifth circle and cut that into quarters to fit around the larger circles on the baking sheet so no pastry would go to waste (it didn’t).
I made this and replaced the cod with perch (my husband like to ice fish). I usually follow recipes to a T the first time and tweak it the next time if needed. This does not NEED tweaking but next time I will probably cut up the cooked puff pastry before putting it on top….we found it kind of difficult to cut it while eating it out of the bowl. Fresh herbs were used and we loved the mildness of these herbs. The salad portion was delicious as well. I was surprised at how delicious the salad was for being as simple as it was. We will make this again!
The puff pastry turned into a gloppy mess on top. Not a fun thing to eat. Most of this dish went in the trash. The pie itself tasted fine. Won’t be making this again.
an elegant, lovely recipe almost worthy as an entree for a formal dinner. Followed directions for preparing the cod, seasonings, boursin & milk. Eased on the addition of water-not necessary. Additional seasoning-perhaps more garlic, a bit of crushed red pepper to boost flavor.
I used pastry rounds rather than pastry sheets measured& cut in to rounds. Why make more work?
I used pastry rounds rather than pastry sheets measured& cut in to rounds. Why make more work?