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.


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