Sobre relleno de brandade, verduras y gamba
ingredients for 6 people
Ingredients
250 g floury peeled potatoes, 400 ml fish broth, 300 g cod fillet, 1 clove pressed garlic, 100 ml creme fraiche, 100 ml olive oil, salt and pepper, lemon juice
pack of filo pastry, vegetables of your choice: asparagus, zucchini, peas (or all of them), 12 cooked and peeled prawns
Preparation
Boil the potatoes for about 25 minutes until tender. Meanwhile, bring the stock to the boil and poach the cod in 6 minutes. Remove the fish from the stock and drain well on kitchen paper. Coarsely puree the fish with the garlic in a food processor. Add the potatoes, crème friache and oil and quickly puree until smooth (do not puree too long or it will become sticky). Season to taste with salt and pepper and some lemon juice (possibly also some lemon zest). Prepare the remaining vegetables al dente and peel the prawns. Shave some long strips of zucchini.
Serving
Place several sheets of filo pastry on top of each other, with some olive oil between each layer, put some of the brandade, the vegetables and 2 prawns on top and fold that into a square. Spread the top with some olive oil and place the envelopes on a baking sheet. About 10 minutes in the oven or when the filo pastry is nicely browned. Meanwhile, bake the strips of zucchini and eventually drape them on the envelopes.
