Description
Thin puff pastry, soft juicy filling with fish, shrimp, potatoes and spicy notes of thyme... you are welcome! My first recipe on the Pillsbury.
Ingredients
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Chicken egg
1 piece
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Puff pastry
2 piece
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Shrimp
200 g
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Grouper
600 g
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Potatoes
2 piece
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Broth
1.2 cup
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Flour
2 Tbsp
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Dry white wine
2 Tbsp
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Thyme
2 Tbsp
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Dill
1 Tbsp
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Garlic
1 tooth
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Leeks
1 piece
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Red onion
1 piece
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Olive oil
1 Tbsp
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Butter
50 g
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Salt
-
Black pepper
Cooking
The products required. Instead of sea bass, I took a sea mullet, and separated the meat from the bones and skipped through a meat grinder to remove small bones
Potatoes peel and cut into slices, chop onions, leeks cut into rings
In a saucepan add butter and oil and heat over medium heat to dissolve first.
Add the onion and leeks and cook until transparent and tender leeks. Add dill and thyme, squeeze garlic and simmer for 5 minutes. Pour wine, broth and add the flour. Simmer until thick (about 5 minutes). Season with salt and pepper to taste.
Add the potatoes and simmer until tender (15-20 minutes), then add the fish and prawns, simmer for another 5-10 minutes
Form for baking grease with butter, covered sheet of puff pastry, put the filling and cover with the second sheet. The top sheet can be cut into strips and twist them. I have a special roller for cutting the dough.
Grease top of cake with egg and send in the oven at 250 degrees until Browning (about 30-40 minutes). Orientiruites in the oven. I have a lazy oven, time you always want more (I bake 45-50 minutes).
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