Codfish and Brie en croûte
See the full recipe of Codfish and Brie en croûte and enjoy a tasty meal with the best protein, the Riberalves codfish. Ready to taste good!
1 sheet of puff pastry
1 tablespoon of water
1 400 g brie cheese (round)
1 pack of «boursin» or «ricotta» cheese
Milk, salt and nutmeg, q, b, for cooking
2 tablespoons chives
1 cup of black olives
See the full recipe of Codfish and Brie en croûte and enjoy a tasty meal with the best protein
Mix the egg and water in a small bowl.
Roll out the puff pastry into a circle measuring about 40 centimetres in diameter.
Preheat the oven to 400ºC.
Cook the codfish in milk, salt and nutmeg, drain, clean and shred with a fork. Mix with the boursin (or ricotta), add the chopped chives and black olives. Open the brie in half and fill with the mixture.
Centre the stuffed brie in the middle of the puff pastry.
Brush the edges of the pastry with the egg mixed with water and cover the brie. Place on a greased baking tray with the seams facing down and brush again with the egg.
Bake the Codfish and Brie en croûte for 20 minutes and let it rest for another 10 before serving.
(You can make a small portion for experimentation or serve a smaller portion. In that case, use only one slice of brie and enough puff pastry to cover it).