Fish pastilla
ingredients :
250g small leaves pastilla *
300g peeled shrimp
300g diced squid
300 g white fish cut into large dice
100 g rice vermicelli
80 g of pitted green olives cut into small pieces
1/4 preserved lemon cut into pieces
150 g of Paris mushrooms sliced
100g melted butter
Juice of half a lemon
5 cl olive oil
1 clove garlic, minced
1 chopped onion
1 c. Coffee salt
1 c. Coffee pepper
2 c. Coffee harissa
2 c. tablespoons chopped cilantro and parsley
1 egg
Method :
In a skillet over high heat, saute in 3 c. tablespoons butter calamari and shrimp for 2-3 minutes and set aside in a bowl.
Sauté the diced white fish in 2 tablespoons of butter on high heat for 2-3 minutes.
In another pan, heat the olive oil and fry are onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. At the end of cooking add the preserved lemon, parsley and cilantro.
Soak the noodles in hot water for 5 minutes, drain and cut.
In a large bowl, thoroughly mix the white of fish, seafood, vermicelli and onion and mushroom mixture. Add the lemon juice and adjust the seasoning.
Divide the stuffing into four portions. Butter a small round mold, line the pastilla with a small sheet, brush with butter and cover with a second sheet to strengthen it.
Garnish the pastilla sheet with a portion of stuffing, fold over the edges, coat them with butter and beaten egg to close.
Arrange small pastilla folded side down on a greased baking tray and brush with melted butter. Repeat the process until all the stuffing.
Pastillas cook in preheated oven at 180 ° C. Remove from the oven as soon as they become golden. Serve hot pastillas.
