At the supermarket I noticed that there was a roll of lighter puff pastry selling off. As it was ‘Fish Friday’ I joked to Ben that I should buy it to make an ‘en croute’. Ben took me seriously and decided that yes, it was a good idea.
So then I was racking my mind what to do with it.
I had some spinach in the fridge, but I had already decided that a prawn curry was on the menu for me. Could I adapt that to make a yummy ‘curried fish en croute’ for Ben? You bet I could!
I was using 0%fat Greek yogurt to make my curry a bit creamy – but Ben doesn’t really like yogurt. Now, sometimes I would just throw it in anyway – he hardly notices – but I didn’t want to share my yogurt 😦
So, I used some low fat soft cheese, mixed with some of my Nan’s homemade marrow chutney (shh..don’t tell Ben) for sweetness and a teaspoon of my favourite mild curry powder.
I actually enjoyed the methodical slicing of the pastry, and laying it over the fish and sauce.
Now, as an aside, I’m not sure how I feel about reduced fat puff pastry. I’ve made my own rough puff before using butter and flour (and a bit of seasoning), so how do they make this stuff lower fat? Check out the ingredients:
Wheat Flour, Water, Palm Fat, Vegetable Oils (Palm Oil, Rapeseed Oil), Wheat Gluten, Salt, Preservative: Potassium Sorbate; Lemon Juice, Emulisifier: Mono- and Diglycerides of Fatty Acids.”
Trans-fats – BUM! Sorry Benj, you won’t be having this again!
I should have remembered:
I didn’t weigh and measure, just sort of threw it together so recipe is a guide only:
Curried Cod En Croute
- 1/2 pack of puff pastry (ideally make your own)
- 140g cod fillet
- 30g low fat soft cheese
- curry style chutney to taste – 1tsp-1tbsp should do it
- 1tsp curry powder
- a small handful of spinach
- Roll out your pastry and lay your fish over the top. Pile on your spinach.
- Combine the cheese, chutney and curry powder to a paste, and top the spinach with the curry sauce to weigh down.
- Leave about 1cm around the edge and slice the remaining pastry into strips.
- Use the strips to create a diagonal/diamond crisscross over the filling. Use any leftover strips to tidy up the edges by sticking on top.
- Spritz with low calorie spray or coat in egg wash.
- Bake in the oven at approx 200C for 20-25 minutes until the pastry is puffed up and golden, and the fish is cooked.
- Serve as you wish
Have you ever made a recipe/dinner suggestion which has backfired? Or got an ingredient home to discover that it wasn’t as healthy as you thought?