Lover's Filled Crust with Namorado (Mediterranean-style Namorado en Croûte)

To make the filled crust, place the flour on a clean surface

Fashion a depression in the middle

Add the salt

Mix with the water and shape into a ball

Let it rest for 20 minutes

Open it up to form a square of about 30 cm

Beat the butter until it's light and fluffy

Spread it over the dough, not extending beyond the edges to prevent the butter from escaping

Fold the four corners towards the center, forming another square with the butter sealed inside the dough

Let it rest for 10 minutes

Open it up again to form a rectangle about 1 cm thick

Fold three times

Repeat the operation, turning the dough and opening it in the opposite direction

Let it rest for 10 minutes and repeat the operation three more times

For the fish, season with salt, pepper, and dried estragon after cleaning it well

Open two rectangles of dough slightly larger than the fish

Place the fish on one rectangle

Cover with the other

Seal the edges tightly

Cut a finishing touch to the edges

With the help of a small spoon, make depressions in the dough imitating scales

Recut pieces of dough to mimic the shape of a fin and place them on the fish

Grease a baking dish with butter and dust with all-purpose flour

Place the fish in the baking dish and put it in a hot oven preheated to about 200°C for 20 minutes

Remove and brush with egg yolk, then return to the oven for another 40 minutes or until the crust is golden brown and cooked through

As we didn't have fresh estragon, we seasoned the fish with dried estragon (found in supermarkets under the spices section)

Serve the portions with melted butter on top.