After making the Warm Gorgonzola Potato Salad the other night, I continued browsing through Beverly Gannon's wonderful Hali'imaile General Store Cookbook.
I found this recipe for "Coulibiac of Opakapaka with Passion Fruit Hollandaise" to try for dinner last night.
I really made a simplified version like this:
2 sheets frozen puff pastry (I always keep Trader Joe's in my freezer, but Pepperidge Farm is very good.)
a 2 lb Opakapaka fillet (may use salmon, halibut or sole) I used three chunks of fresh Alaskan halibut.
2 T. each of fresh basil, thyme, and chives
salt and pepper
2 T. melted unsalted butter
4 c. fresh spinach (I used a bag)
an egg yolk beaten with 1 T. water for an egg wash
2 T. unsalted butter
2 chopped shallots
1 lb. finely chopped mushrooms (I used Baby Bellas)
Thaw puff pastry according to package directions (TJ's takes 10 min.)
Place 1 sheet on a floured surface. Season fish with thyme, basil, chives, salt and pepper, and set aside. Saute shallots in butter over medium heat. Add spinach, and cook for about 2 minutes (just until wilted). Squeeze out any moisture, and lay down the center of the puff pastry. Top with seasoned fish.
Make Duxelles: Melt butter in a saute pan over low heat. Add shallots and mushrooms, and cook about 5 minutes, stirring occasionally. Season with salt. Let cool for a few minutes. Top fish with mushroom mixture using a slotted spoon to avoid too much moisture.
Top with second sheet of puff pastry, cutting away extra dough, and crimping the edges. Use scraps of dough cut in strips to decorate top, or make cut outs with a cookie cutter. Carefully move to a baking sheet. Brush with egg wash, and place in the fridge for 1 hour to chill. Bake at 375 for 30 minutes. Let sit for 5-10 minutes while you make the hollandaise.
I cheated on the hollandaise. Here is what I did (EASY and delicious):
Mix the following in a blender:
3 egg yolks (room temp)
1 t. sea salt
some freshly ground pepper
1 T. lemon juice
a sprinkle of cayenne pepper
Blend those together. With blender on, slowly pour in one stick of unsalted butter, melted and very hot (from microwave) Add 2 T. of either guava or passionfruit jam (Lilikoi). Pour over slices of coulibiac on serving plates.
* When I said I simplified the recipe, this is what I left out: There is supposed to be a layer of chive crepes under the spinach and fish. I decided there were ENOUGH steps to the recipe, and we didn't need them. The only thing I might change is if I made this for guests, I would make individual ones with portion-sized pieces of fish, instead of one large one which made 5-6 nice sized portions.