Easy - very gourmet. Delicious with Blender Hollandaise Sauce following. This recipe is from our Yosemite Church days.
2 sheets frozen puff pastry,17 3/4 pg. thawed
8 sm. fillets of sole (or perch/cod)(3 oz. each)
Cut sheets of pastry into 4 squares on floured surface. Roll into 8 in. square. Place fillet of fish in center of each; bring pastry up around to cover. Pinch seams to seal. Place seam side down on greased, foil-lined cookie sheet. Chill overnight.
Brush with beaten egg yolk. Bake in bottom third of preheated 400 degree oven for 20-25 min., till golden brown.
3 yolks, room temp.
2 TB. lemon juice
2 TB. softened butter
May be 1 1/2 times or doubled for 8 fillets.
Whirl in blender. With blender running, add 1/2 cup hot melted butter in slow steam. Whirl till smooth and thickened. Serve immediately.