Puff pastry codfish parcels with leek and sultanas
How about a spectacular codfish starter? Puff pastry codfish parcels with leek and sultanas! Ready to enjoy!
1 pack rectangular puff pastry
1 small onion
1 large leek
2 c. of soup filled with golden sultanas
200 ml of bechamel sauce
Salt and black pepper q.b.
Have you thought of preparing some delicious puff pastry codfish parcels? Take a peek at the recipe and enjoy!
Allow the codfish steaks to defrost, dry using kitchen paper and quickly fry in olive oil or bake at 200°C in a pre-heated oven for 15 minutes (together with the puff pastry). Remove the skin and bones and flake.
Cut the puff pastry into 12 squares of approximately 8 x 8 cm, lay them on a baking tray lined with baking paper, brush the squares lightly with milk and bake at 200°C in a pre-heated oven for 15 minutes (together with the codfish). Allow the puff pastry to bake for a further 5 minutes until golden.
Fry the finely chopped onion and sliced garlic in a pan with olive oil until soft. Stir in the sultanas and season with salt and pepper. Add the bechamel sauce and stir for 2-3 minutes. Stir in the codfish flakes and chopped parsley.
Place the mixture on six puff pastry squares, lay the remaining six squares on top and serve immediately with a cherry tomato salad.
Your puff pastry codfish parcels with leek and sultanas are ready!