Golden Alaska Pollock Puff Pastry “Shell-wiches”
Flaky, golden puff pastry shaped like a seashell, filled with crispy Alaska pollock and tangy herb remoulade—perfect for an elegant brunch or a family seaside-inspired lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
- Yield: 2 servings
Ingredients
- 1 roll fresh puff pastry
- 1 egg yolk
- 1 tablespoon milk
- 2 wild Alaska pollock fillets
- 1 small red onion, diced
- 2 lettuce leaves
- 1 tomato, sliced
- 4 small gherkins, sliced
- 3 tbsp herb remoulade
- 1 tsp lemon juice
- Salt and pepper, to taste
- ¼ cup flour
- 2 tablespoon oil
Preparation
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Step 1 Make the puff pastry shells
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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Roll out the puff pastry and use a medium-sized bowl to cut out two circles.
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Fold the edges inward by about 1.5–2 inches to create a seashell shape. Lightly score curved lines on top for extra detail.
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Whisk egg yolk with milk and brush over the pastry.
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Place on the prepared baking sheet and bake for 13 minutes, until golden brown. Let cool, then carefully slice open.
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Step 2 Prepare the filling:
- In a small bowl, mix remoulade, diced onion, gherkins, and lemon juice. Season with salt and pepper.
- Season both sides of the Alaska pollock fillets with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat oil in a pan over medium-high heat. Fry fish fillets until golden brown and crispy, flipping only once.
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Step 3 Assemble the shell-wiches:
- Spread remoulade on the bottom half of each pastry shell.
- Layer with lettuce, tomato slices, and a crispy Alaska pollock fillet.
- Add more remoulade, if desired, and top with the other pastry half. Press lightly and serve immediately.
