Puff fish for aperitif

INGREDIENTS

  • 2 round puff pastry
  • 90g of sardinade
  • Some flax seeds
  • 1 egg yolk and a little milk for gilding

RECIPE PREPARATION

Preheat the oven to 180°

1. Roll out a puff pastry, and cut it into a fish shape.

2. Spread the 90g of sardinade, then cover with the second puff pastry.

3. Cut out the contours of the fish. Press the edges to weld the two pastes together.

4. Cut strips of about 1cm on each side of the fish, then twist them.

5. Draw the fish patterns on the tail and face.

4. Mix the egg yolk in milk and brush everything. Sprinkle with sesame seeds.

5. Bake for about twenty minutes at 180 °. Serve straight from the oven.

Puff fish for aperitif

Related product

sardinade
Available
Savoury Spreads

Sardinade

Mediterranean sardine based specialty.
€5.59
Puff fish for aperitif
Puff fish for aperitif

INGREDIENTS

  • 2 round puff pastry
  • 90g of sardinade
  • Some flax seeds
  • 1 egg yolk and a little milk for gilding

RECIPE PREPARATION

Preheat the oven to 180°

1. Roll out a puff pastry, and cut it into a fish shape.

2. Spread the 90g of sardinade, then cover with the second puff pastry.

3. Cut out the contours of the fish. Press the edges to weld the two pastes together.

4. Cut strips of about 1cm on each side of the fish, then twist them.

5. Draw the fish patterns on the tail and face.

4. Mix the egg yolk in milk and brush everything. Sprinkle with sesame seeds.

5. Bake for about twenty minutes at 180 °. Serve straight from the oven.

Related product

sardinade
Available
Savoury Spreads

Sardinade

Mediterranean sardine based specialty.
€5.59