Zucchini and Hake In Puff Pastry
Recipe: #13912
August 17, 2014
Categories: Brunch, Fathers Day, Labor Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, Wine, Refrigerated Dough, Zucchini, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (653.7 g)
- Calories 996.7
- Total Fat - 65.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 37.4 mg
- Sodium - 1028.5 mg
- Total Carbohydrate - 78.1 g
- Dietary Fiber - 7 g
- Sugars - 15.7 g
- Protein - 25.1 g
- Calcium - 97.5 mg
- Iron - 5.8 mg
- Vitamin C - 77.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
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.
Step 2
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).
Step 3
Cut the pastry sheets in 8 rectangles.
Step 4
Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
Step 5
Divide 1/2 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.
Step 6
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.
Tips
No special items needed.
0 Reviews
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