Cod in Puff Pastry

Original source : Ard-Buffet – Recipe service “Praeventive cuisine: keyword iodine” by Vincent Klink.

Take the puff pastry sheets out of the packages and defrost them on a surface at room temperature for about 10 minutes.

Briefly rinse the fish fillet and rub dry with kitchen roll.

To put the fish in, remove the skin from the garlic. Clean the bell bell pepper, green onion and peppers, rinse them well and cut them very thinly together with the garlic. Chop the dill and mix it with sherry, oil, iodized salt and pepper.

Put the fish pieces in this marinade and let them marinate for 15 minutes with the lid closed, turning them to the other side in between. In the meantime, roll out the puff pastry slices on floured surface to 13 x 17 cm.

After the marinating time, drain the fish on a sieve. Place a piece of fish on each half of the puff pastry and spread a little more of the marinade on the fish. Brush the edges of the puff pastry with egg yolk, fold the empty slice of pastry over the fish and press together. Brush the surface with egg yolk as well.

Cut out decorations from the remaining pastry sheet and use them to top the parcels. Bake on the middle rack of the stove at 220 °C for 10 min until golden brown.

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