Nestled in the scenic landscapes of Anchorage, Alaska, the Fire Island Rustic Bakery has long been known for its delectable creations. A few years ago, the talented chef at this charming establishment shared an Instagram image of a savory danish that set my culinary imagination into overdrive. The star of the show? Alaskan halibut, the jewel of the sea. Fast forward to today, armed with Sitka Seafood Market’s halibut, it was time for me to embark on a culinary adventure and craft my own version of that savory fish danish.
Ingredients
PASTRY:
1 sheet all-butter puff pastry flour
Egg wash
MUSHROOM ONION SAUTE:
1 ½ T. butter
½ small onion, thinly sliced
5 oz. cremini mushroom caps, sliced
¼ t. dried thyme
ALASKAN HALIBUT:
2 square portions of halibut, about 3 to 4 oz each
olive oil
CHEESE TOPPING:
2 T. shredded parmesan
2 T. mayonnaise
2 T. crème fraiche
½ small garlic clove, minced
GARNISH:
Fresh herb sprigs or microgreens
Tiny cherry tomatoes, halved
Directions
PASTRY: 1. Roll pastry out on a floured surface. Flatten slightly with a rolling pin then cut into two 6” squares. To make the Danish pastry shape known as a kite: fold the squares in half diagonally. Make 2 diagonal cuts 1/2” from the edges. Unfold the dough and take the outer edge and fold it over to meet the cut, then repeat with the other edge to form a diamond shape.
2. Place pastries on a parchment paper-lined baking sheet and brush with egg wash. Bake in a preheated oven at 400°F for 20 minutes or until they are golden brown and puffed. Let cool, then peel off the top of the center of the pastry to make room for the filling
MUSHROOM ONION SAUTE Melt butter in a sauté pan. Add mushrooms, onions, and thyme then sauté until the mushrooms are golden browned and the onions are caramelized. Season with salt and pepper.
ALASKAN HALIBUT & CHEESE TOPPING Mix cheese topping ingredients together in a small bowl then season with salt and pepper. Let halibut come close to room temperature. Coat with olive oil and season with salt and pepper. Broil on the second oven rack for 7 - 8 minutes. Remove from oven and cover the halibut with cheese topping. Broil an additional 1 ½ minutes.
TO PLATE Gently warm up the pastry kites. Fill with warm mushroom onion sauté. Place halibut on top. Garnish with herb sprigs or microgreens and cherry tomatoes.
Pro Tips
High-quality all-butter puff pastry is essential. Those grocery store brands made with vegetable oils (palm, soybean, hydrogenated cottonseed) are not recommended. The kite shaped danish is easy to make but complicated to explain. I suggest watching a video or seeing step by step pictures on the internet. You can bake the remaining dough scraps for snacks.
