Pagrus fillet with spinach and shrimp wrapped in puff pastry
Ingredients
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4 skin-off Pagrus fillets (small)
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2 tbsp olive oil
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60 gr small shrimp (peeled)
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2 tbsp flour
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1 egg beaten with 2 tbsp milk for coating
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400 gr puff pastry
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50 gr baby spinach
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2 tsp black sesame
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salt and freshly-ground pepper
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tender salad greens and 3 tbsp vinaigrette for serving
Preparation
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Preheat the oven to 220 degrees Celsius.
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Place the shrimp, olive oil and spinach in a bowl and season.
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Cut the pastry into 4 strips measuring 10 x 15 cm
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Place 1 Pagrus fillet on each pastry strip and season with pepper and salt.
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Spoon 1 – 2 tablespoons of the shrimp and spinach mixture onto the fish and fold the pastry after brushing the ends with the egg wash.
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Place the pastry-wrapped Pagrus fillets onto an oven tray lined with parchment paper.
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Brush with the egg wash, sprinkle with the black sesame and bake for 15-20 until golden brown.
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Serve with tender salad greens with vinaigrette.
