Zucchini and Hake in Puff Pastry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 (17 1/3 ounce) box puff pastry (i use pepperidge farm) |
8 ounces hake fillets |
12 ounces zucchini, shredded |
1 garlic clove, finely chopped |
8 fresh basil leaves, chopped |
8 green olives, sliced |
2 tablespoons italian breadcrumbs |
1 cup dry white wine |
1 carrot |
1 celery rib |
1 small onion |
4 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Sautee garlic in olive oil.
2. Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
3. Turn of the heat and mix in the basil.
4. 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).
5. Cut the pastry sheets in 8 rectangles.
6. Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
7. Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
8. Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
9. Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
10. Bake in a 400-degree oven for 20 minutes.
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