Ingredients
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3 tablespoons (45 milliliters) butter
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1 cup (240 milliliters) 35% cream
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1 garlic clove, thinly sliced
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4 leeks (whites only), thinly sliced
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1 shallot, diced
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1 sprig of thyme, stem removed
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Pinch of salt and white pepper
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4 swordfish fillets (120 grams each)
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4 sheets frozen puff pastry
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8 slices prosciutto
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1 egg
Directions
- Preheat oven to 400F (205C).
- Heat a large skillet over medium heat and melt butter.
- Add leeks, thyme, garlic and shallots, and cook for 10-12 minutes.
- When leeks are soft, add cream and season with salt and pepper.
- Cook for another five to six minutes, or until cream is completely reduced.
- Remove from heat and allow to cool completely.
- Roll out one thawed sheet of puff pastry into a large rectangle.
- Place two slices of prosciutto on second half of puff pastry.
- Place one swordfish fillet over the prosciutto, and season with pepper.
- Add one quarter of the cold creamed leeks over the fish, and wrap with prosciutto.
- Fold puff pastry over the whole thing and seal edges using the tips of a fork.
- Whisk egg in a bowl, and brush over the puff pastry.
- Start over for the 3 remaining swordfish fillets.
- Place on baking sheet and cook in preheated oven for 12-15 minutes.
- To confirm that the fish is cooked through, check that internal temperature is above 145F (62C).
