Arctic Char In Pastry

Although most fish is best prepared simply pan-fried in butter and served with a squeeze of fresh lemon juice, this is a way to "fancy-it-up" for a special occasion. If desired, substitute salmon or trout fillets for Wild Arctic Char. Serve with roasted mini red potatoes and steamed vegetables such as asparagus tips, sweet pepper strips and baby turnips.

• 4 Arctic Char fillets, skin and pin bones removed
• 397g or 450g pkg. frozen puff pastry, thawed according to package directions
• 1/4 cup honey mustard
• 1/4 cup chopped fresh chives
• egg wash (egg yolk mixed with 1 Tablespoon of cream, milk or water)
• Chives
• Lemon wedges

Preheat oven to 400° F.

If using puff pastry blocks, roll each block to a 12-inch square; cut each into quarters to make 8 squares. If using pre-rolled sheets of puff pastry, gently unfold each sheet and cut each into quarters to make 8 squares. Transfer 4 squares to a baking sheet lined with parchment paper. Place one fillet on each square. Season with salt and pepper. Spread 1 Tablespoon of honey mustard on each fillet and sprinkle each with 1 Tablespoon of chives. Cover with remaining squares of pastry. Brush with egg wash and crimp all edges to seal, forming 4 packets. Bake for about 16 to 18 minutes or until pastry is golden brown and fish is done. Garnish with additional chives and lemon wedges.