Fish Bundles With Leek And Pepper Cream Sauce

Turn everyday frozen hake fillets into an elegant meal with the addition of some ready made puff pastry and a creamy leek and pepper sauce.

Difficulty

Prep Time

30 minutes

Cooking Time

25 minutes

Serves

Serves: 4

Print Recipe

Ingredients

1 box frozen hake Grill-Bakes (lemon pepper) thawed during pastry prep time
1 ½ rolls puff pastry, thawed (or 4 squares depending on brand you buy)
2 young leeks, thinly sliced into rounds
1 medium yellow pepper, sliced into thin strips
250 ml tub sour cream
salt and ground black pepper
a little milk for brushing pastry

Method

Preheat oven to 210 º C. Lightly grease a baking tin.
Unroll the thawed pastry packs, and cut 4 equal size, broad strips, wide enough to completely cover a fish portion.
Place a semi-frozen fish portion onto each strip, and roll or sandwich into the pastry in whatever way you like, to enclose it completely. Brush with milk or beaten egg.
Bake the fish bundles placed seam-side down, on the prepared baking tin and bake for 20-25 minutes.
During this baking time, gently sauté the leeks and yellow peppers in a little olive oil or butter, until tender. Add the sour cream and season to taste. Serve this creamy warm sauce with each fish bundle.

Hints & Tips

Due to the nature of their underground growth, leeks often accumulate sand in their layers, which need thorough rinsing before preparing
For a special occasion, SPAR Norwegian salmon would be a fine substitute for the hake.
If you do have any pastry off-cuts, cut out small fish shapes using SPAR Good Living kitchen scissors. Snip fish scale marks with the scissor tips, and mark in tailfin lines with a knife.(This is much easier than you think!) Bake them at the same time as the fish, but they only need 10 minutes in the oven.

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