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easy &quick

Puff Pastries with Fish Filling

QimiQ Benefits

  • Product will not continue to thicken and solidify when taken from heat
  • Smooth and creamy consistency in seconds

Minutes

15

Difficulty

easy

Puff Pastries with Fish Filling
Puff Pastries with Fish Filling

Ingredients

For 12 servings

  • 150g

    QimiQ Cream Base

  • 175g

    Fish fillet, white

  • 1

    Egg white(s)

  • Salt and pepper

  • Cayenne pepper

  • Pernod [Aniseed liqueur]

  • 270g

    Puff pastry[Tante Fanny]

  • 1

    Egg yolk(s), to brush

Preparation

  1. Preheat the oven to 200° C (conventional oven).
  2. For the farce, blend the fish fillet, QimiQ Sauce Base and egg white until smooth. Season to taste with salt, pepper, cayenne pepper and Pernod.
  3. Roll out the puff pastry. Cut approx. half of the pastry into 7.5 cm Ø circles and cut 8 cm Ø circles out of the remaining pastry.
  4. Place 1 tbsp of the filling onto the smaller circles, brush the edge with egg yolk and cover with the larger circle. Seal the edges with a fork.
  5. Place onto a baking sheet lined with baking paper and brush with egg yolk. Bake in the hot oven for 6 minutes. Reduce the heat to 180° C and bake for a further 4 minutes.
  6. Allow to cool for a few minutes and serve warm.
Some doughy looking food

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