ZUCCHINI AND HAKE IN PUFF PASTRY
I was in Spain for Thanks Giving and I bought a cooking magazine called "Comer Bien" Great recipes. This is one of them. The original name of the recipe is "Hojaldre de merluza y calabacin" The recipe yields 4 portions; my daughter and I eat 2 one day and we had the other 2 the next day. It reheats very well and actually tasted even better the second day. You can substitute the hake for "your favorite" white fish.
Provided by MsPia
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sautee garlic in olive oil.
- Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
- Turn of the heat and mix in the basil.
- Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables).
- Cut the pastry sheets in 8 rectangles.
- Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
- Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
- Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
- Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
- Bake in a 400-degree oven for 20 minutes.
Nutrition Facts : Calories 944.9, Fat 62.1, SaturatedFat 14, Cholesterol 24.6, Sodium 952.2, Carbohydrate 66.2, Fiber 4, Sugar 5.5, Protein 21.3
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