Wineshark Cooking Class - Sea Bass in Puff Pastry 酥皮鱸魚

Ingredients (for 4):

• Giant grouper fillet - 600g
• Puff pastry - 1 sheet
• Red bell pepper - 2
• Fish stock - 60ml
• Almond - 1 tbsp
• Black pepper finely - 6g
• Egg yolk - 1
• Miso - 10g
• Salt - 5g
• Sugar - 5g

Procedures:

1. Cut the red bell pepper into pieces.

2. Heat the saucepan with oil, then put the red bell pepper to cook until fragrant. 

3. Add in the miso, sugar and salt. Then pour in the fish stock. Continue to simmer for 10 minutes.

4. Blend the mixture and then continue to cook for 10 minutes to reduce to a thick paste.

5. Chop up the almond.

6. Cool down the paste and then add the almond in. Mix well.

7. Put the fish fillet on the puff pastry, sprinkle with salt and black pepper finely.

8. Add the red bell pepper paste on top.

9. Wrap the puff pastry, using the egg yolk to seal the edges.

10. Brush the surface with egg yolk.

11. Put the try in pre-heated oven at 220 degrees to bake for 8 minutes. Then lower the heat to 180 degrees and continue to bake for 20 minutes.

12. Serve.