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Delicious Cod & Pork Belly En Croute
"Delicious Cod & Pork Belly en Croute: In culinary terms, en croute indicates a food that has been wrapped in pastry dough and then baked in the oven. Whitefish and pork is very common in Hawaii. Braising the pork with rosé wine is a different story. Infusing wine flavor will enhance the meat’s tenderness and at the same time add a citrusy and crisp flavor. You can also infuse other herbs during the braising process of the pork belly. You can add rosemary and thyme for a delicious flavor note. Or you can braise the pork in a luscious and big white wine."
Preparation Time10 min
Cooking Time55 min
- 4 ounces pork belly
- 4 ounces cod
- 1 cup rosé
- 1 cup diced mushrooms
- 1 bunch of sage
- 1 cup olive oil
- 3 cups mayonnaise
- 1 cup dijon
- 1 cup lemon juice
Pressure cook pork belly and mushrooms in rosé for 30 minutes.
Put olive oil in a small pot and bring it to 375. Fry 6-8 sage leaves until crisp, about 6 seconds.
Cut puff pastry into 4 inches four rounds
Stack ingredients, starting with a puff pastry, cod, mushrooms, and pork. Top with another round of puff pastry.
Bake in a small spring form pan or wrap in aluminum foil to keep ingredients together for 25 minutes at 375.
Top with crispy sage.
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