Spanish Filo Bake with Seafood
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
1
- Ingredients
- ⅞ cup vegetable stock
- 1 cup Couscous
- 1 clove garlic cloves (finely chopped)
- 1 shallot (finely chopped)
- ¼ cup butter
- ½ lemon (juiced)
- 1 tsp fresh ginger (grated)
- Saffron
- 4 Tbsps olive oil
- 2 cups Monkfish (skinned, ready to cook, cut into bite-sized pieces)
- 2 cups peeled Prawn (ready to cook)
- 3 Tbsps Dried seaweed sheet (or blanched spinach)
- 3 sheets Puff pastry (40 x 40 cm each)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Pour the hot stock over the couscous and leave to steep for 10 min.
3.
Fry the garlic and the onion in the butter.
4.
Mix together the lemon juice, ginger, a pinch of saffron and 2 tbsp oil and season with salt and ground black pepper.
5.
Heat the remaining oil and 1 tsp butter in a pan. Fry the fish and the prawns for 2-3 min. Deglaze with the lemon juice mixture and remove from the heat.
6.
Moisten the seaweed and drain.
7.
Brush an oven-proof dish (approx. 20 cm diameter) with melted butter and layer the pastry sheets into it so that the pastry falls over the edge of the dish. Brush with butter.
8.
Mix the couscous with half the fish-prawn mixture and spread over the pastry. Add the seaweed and then the remaining fish mixture. Fold the pastry over the filling, brush with the remaining butter and bake for around 30 min until golden brown. Serve warm.
