Fish risotto in puff pastry
Some time ago, I found this recipe in a magazine and made it several times since then. Everyone liked it, even my daughter, who doesn't like fish.
Preparation steps
- Fish fillet: Fry finely chopped onion in oil and add chopped fish. Saute it, then add garlic and wine and leave it until the wine evaporates.
- Fry leeks, carrots and garlic in olive oil (with the addition of butter). Add the rice to make it glassy, then pour in the wine, stir until the wine evaporates, and then add water, vegeta, and pepper. Stir several times until the rice is cooked.
- Roll out both pieces of puff pastry (adjust to the size of the tray, mine is 20x30). Put the first part in a baking tray, prick it a little, cover it with half of the risotto, over it the fish filling and then the rest of the risotto. Put the second crust on top and wrap the ends down. Sprinkle with a knife on top and coat with egg yolk with a little water.
- Bake for about 45 minutes. in a preheated oven at 200 C.
- Topping: melt 150 gr. butter, add 4 to 5 tablespoons of cooking cream, juice of half a lemon, chopped parsley, a little spice, salt and pepper. Stir briefly over low heat and serve with a meal.
