Fish in puff pastry

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1 pack of puff pastry
1 red pepper
1 courgette
Coriander or flat-leaf parsley
Salt
Pepper
4 small portions of firm fish, around 50 g each
Cut the pepper in half, remove the stalk, seeds and white membranes, then cut into strips lengthways. Cut the stalk off the top of the courgette, then cut it into slices lengthways.
Cut the puff pastry into four equal-sized rectangles.
Lay the pepper and courgette diagonally across the pastry pieces, sprinkle with the plucked coriander or parsley, season with salt and pepper, then place the fish on top. Pull the two free corners of the pastry over the fish.
Cover the stainless steel tray with baking parchment and put the puff pastry parcels on it.
Put the stainless steel tray into the cold cooking space at level 2. Professional baking 210°C, 25 minutes.

Stainless steel tray

Quantity Ingredient
1 courgette
Salt
1 pack of puff pastry
Pepper
Coriander or flat-leaf parsley
4 small portions of firm fish, around 50 g each
1 red pepper

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