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Sea bass en croute with Puy lentils

A lighter alternative to the traditional Wellington. Dill pancakes separate the filling from the pastry to keep it crisp.

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For the rough puff pastry

  • 350g/12oz strong plain flour
  • 1 tsp salt
  • 350g/12oz unsalted butter, chilled and cut into cubes
  • 2 free-range eggs, separated
  • 150ml/5fl oz ice-cold water

For the lentils

For the sea bass

For the herb pancakes