Monkfish Shrimp Pastilla
Ingredients
- Ingredients
- 150 grams Couscous
- 200 milliliters Vegetable broth
- 1 garlic clove
- 1 shallot
- 60 grams butter
- ½ lemon
- freshly ground peppers
- salt
- 1 tsp freshly grated ginger
- 1 generous pinch Saffron
- 4 Tbsps olive oil
- 300 grams trimmed, skinless Monkfish
- 300 grams peeled shrimp
- 3 Tbsps pickled, drained Algae (or blanched spinach)
- 3 leaves 40 x 40 cm Filo dough (approximately 16 x 16 inches)
Preparation steps
Preheat the oven to 200°C (approximately 400°C).
Heat the broth, add the couscous. Cover and remove from heat and allow to soften, about 10 minutes.
Peel the garlic and the shallots and finely chop. Sauté in 1 teaspoon butter until translucent. Add the juice of half a lemon, 2 tablespoons olive oil, ginger, saffron, and season with salt and pepper to taste. Rinse the fish and shrimp and pat dry. Cut the fish into bite-sized pieces and season with salt and pepper to taste.
In a pan, heat the remaining 2 tablespoons olive oil and 1 teaspoon butter. Sauté the fish and shrimp for 2 to 3 minutes. Deglaze with the spiced lemon juice mixture and remove from heat. Melt the remaining butter. Brush the baking pan with melted butter. Place the dough sheets in the pan so that the edges hang over the edge of the pan, turning the layers so the entire pan is covered. Brush again with melted butter. Mix the couscous with half of the fish and shrimp mixture and evenly spread it into the bottom of the pan. Spread the seaweed evenly over the couscous. Top with the remaining fish mixture. Close the filo dough over the filling and brush with melted butter. Bake until golden brown, about 30 minutes, in the preheated oven. Serve warm.
