Loup en Croûte

Ingredients

• 2 tablespoons unsalted butter
• 2 large cloves garlic, minced
• 10 ounces fresh spinach, stems trimmed
• Kosher salt and freshly ground black pepper
• Two sheets puff pastry, thawed if frozen (from one 17.3-ounce package)
• Two 6- to 8-ounce skinless branzino fillets (from a 1- to 1 1/2-pound whole fish)
• 2 teaspoons olive oil
• 1 large egg, lightly beaten
• Fresh chervil or parsley, for serving
• 1/3 cup dry white wine
• 1/4 cup white wine vinegar
• 3 sprigs fresh chervil, leaves finely minced, stems reserved separately
• 3 sprigs fresh tarragon, leaves finely minced, stems reserved separately
• 1 medium shallot, chopped
• 1/2 teaspoon whole black peppercorns
• 3 large egg yolks
• Kosher salt and freshly ground black pepper
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1/4 cup strained tomato purée
• Fresh chervil sprigs for garnish, optional

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