Heart Pastries with Pollock, Carrots and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,866 cal. | (89 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 141 g | (122 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,129 mg | (28 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 89.1 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 427 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams Pollock
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 5 plates Puff pastry dough (frozen)
- 2 Tbsps softened butter
- 250 grams Snow peas
- 250 grams Baby carrot
- 3 Tbsps Crème fraiche
- 200 milliliters Whipped cream
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- Dill
Preparation steps
Dice the pollock, remove the bones and season with salt, pepper and lemon juice.
Thaw the puff pastry on a kitchen towel. Cut out 4 heart shaped base pieces from 2 of the sheets. Brush the 2 other sheets with butter, stack on top of each other, top with a third sheet and roll out to twice its original size. Cut out 4 hearts, then cut out 4 smaller hearts from the center. Brush the 4 base pieces with egg white and place the heart rings on top to form heart-shaped bowls. Place the heart bowls and small heart shapes on a lined baking sheet and bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes. Close to the end of the bake time, brush the pastries with egg yolk and continue baking.
Rinse the vegetables, trim and blanch the carrots in salt water for 4 minutes, add the snow peas and blanch together for 1 more minute. Rinse in cold water and drain well.
Melt the butter in a saucepan, stir in the flour, cook briefly, then stir in the cream with a whisk. Season with salt and pepper and add the cream fraiche. Mix the sauce with the fish cubes and vegetables and simmer for about 5 minutes. Spoon the fish and vegetables into the hot pastry shells, garnish with dill and pastry hearts and serve immediately.
