Ingredients
1 codfish loin (150 g)
120 g flaky pastry
½ green, yellow and red pepper
1 small potato
1 shallot
1 clove of garlic
200 ml olive oil
1 egg
Baby spinach
Old carrots
2 Tbsp. beaten quark
Chives / dill / coriander
1 juniper
Sea salt
Instructions
Wash and peel the peppers and potato. Slice thinly.
Peel the garlic clove and shallot and dice finely.
In a frying pan, sweat the vegetables and condiments for 10 minutes in a bit of olive oil.
Season with salt and set aside.
Separate the flaky pastry into two identical rectangles (use one level of the MB Original as a “cookie cutter”).
Lay the vegetables in the centre of the first rectangle. Dice the fish filet and lay on top of the vegetables. Drizzle with olive oil and season with salt and pepper.
Lay the second rectangle of pastry on top, moistening the edges and sticking them together. Ensure the edges are perfectly sealed. Brush the beaten egg over top and cut into a fish shape.
Cut out the fins with the back of a knife, and draw the scales with a corkscrew.
Insert the juniper berry to create the eye.
Place on oven paper, and bake in a hot oven (180°C /350°F) for 20-25 minutes.
Serve this delicious recipe with a baby spinach salad and shavings of an old carrot. You can also make a light sauce with quark and fresh herbs, to serve with this flaky fish pastry that’s delicious hot or cold.
A surprising lunch at the office!
