These golden puff pastry parcels look pretty and are exciting to eat with the layers of buttery spinach purée and tender white fish inside them. It takes
Cut the fish into six pieces, rub with lemon juice and sprinkle generously with salt and pepper. Roll out the pastry very thinly. Cut out a piece of pastry big enough to wrap up one piece of fish. Spread some cold spinach purée in the middle of the pastry, then put on a piece of fish, then spread on more spinach. Moisten the edges of the pastry with water and wrap up the fish and spinach pressing down the edges. Repeat this with the other pieces off fish. You will have to re-roll out the cut up bits of pastry several times to get pieces big enough to wrap up each bit of fish. When they are all wrapped up turn them carefully join side down on a large buttered baking sheet. Roll out the trimmings of pastry and decorate the parcels with a leaf of two. Before cooking brush the parcels all over the top with egg yolk mixed with a very little water.
© 1976 Josceline Dimbleby. All rights reserved.