Seabass & Green Bean Puff Pastry with Lemon Butter

Steps to follow

• STEP 01

  Composing the stock: Fill a large fish poacher, a large saucepan or a large frying pan with water. Place in the bouquet garni & the onion, sliced thinly.

• STEP 02

  Heat the stock over high heat. When the water boils, cut the fire and immerse the whole Seabass (if ever your pan is too short compared to the fish, cut off the head or the tail). Cover. Leave it in the court-bouillon for at least 1 hour (see *** Short-broth trick).

• STEP 03

  Preheat the oven to the temperature indicated on the package of the puff pastry. Unroll the puff pastry rolls on to the two sheets of parchment paper and place on the baking sheets. In a small ramekin, beat the egg yolk with a little cold water. Brush the mixture over the puff pastry. Cut small streaks on the top of the puff pastry with a small knife. Bake immediately for the time indicated on the package.

• STEP 04

  Bring a pot of water with the coarse salt to a boil. When it boils, add the green beans. Drain when cooked. Cut them while still hot in two or three depending on their size. Reserve.

• STEP 05

  Melt the butter in a small saucepan. Add lemon juice and capers. Reserve.

• STEP 06

  Build the pastry at the last minute: Shred the flesh of the Seabass, set aside. On the serving plate, place one of the puff pastry rectangles, save the nicer one to go on top at the end. Place the green beans & then the fish meat on top of the puff pastry. Place the nicer puff pastry you’ve reserved on top.

• STEP 07

  Serve immediately with the lemon butter.