Fish bag with tomato salad (for 1 person)

Name: Fish bag with tomato salad (for 1 person)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 discs (à 80 g) deep-frozen puff pastry; 150 g Cod fillet; 1 TABLESPOON Lemon juice; 2 small onions; 1 small apple; 1 (approx. 40 g) Gherkin; 10 g Butter or margarine; 1 TEASPOON Curry; 1 TABLESPOON Flour; 1/8 l Vegetable broth (instant); 3 TABLESPOONS Whipped cream; 1 package (25 g) frozen Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 2 Tomatoes; 1 1/2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

2 discs (à 80 g) deep-frozen puff pastry
150 g Cod fillet
1 TABLESPOON Lemon juice
2 small onions
1 small apple
1 (approx. 40 g) Gherkin
10 g Butter or margarine
1 TEASPOON Curry
1 TABLESPOON Flour
1/8 l Vegetable broth (instant)
3 TABLESPOONS Whipped cream
1 package (25 g) frozen Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
2 Tomatoes
1 1/2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1 TABLESPOON Oil
7-10 Tbsp Flour
baking paper
7-10 Tbsp Parsley

Directions

1
Defrost puff pastry at room temperature for about 20 minutes. Wash the fish, dab dry, cut into small pieces and cover with lemon juice. Peel and finely dice onions. Wash, peel and quarter the apple and cut out the core. Finely dice apple quarter and gherkin. Heat the fat in a pan.
2
Add apple, half of the onions, gherkin and curry and fry. Dust with flour, sweat on and deglaze with stock and cream. Steam for about 5 minutes. Add fish. Cover and let it simmer for another 5 minutes. Fold in half of the herbs and season with salt and pepper. Lay the puff pastry on top of each other. Roll out to a circle (approx. 25 cm Ø) on a lightly floured work surface. Separate the egg, whisk the egg white and spread on the edge of the puff pastry. Fill one half of the pastry with curry fish, fold over the other half of the pastry and press the edge firmly with a fork. Prick the dough pocket several times with a fork and brush with whisked egg yolk.
3
Lay the puff pastry on top of each other. Roll out to a circle (approx. 25 cm Ø) on a lightly floured work surface. Separate the egg, whisk the egg white and spread on the edge of the puff pastry. Fill one half of the pastry with curry fish, fold over the other half of the pastry and press the edge firmly with a fork. Prick the dough pocket several times with a fork and brush with whisked egg yolk. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 15-18 minutes. In the meantime, clean, wash and slice the tomatoes. Mix vinegar, salt, pepper and sugar. Whip oil into it. Add remaining onions and herbs and turn the tomatoes in the vinaigrette. Serve the fish pocket and tomato salad on a plate and garnish with parsley as desired
4
Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 15-18 minutes. In the meantime, clean, wash and slice the tomatoes. Mix vinegar, salt, pepper and sugar. Whip oil into it. Add remaining onions and herbs and turn the tomatoes in the vinaigrette. Serve the fish pocket and tomato salad on a plate and garnish with parsley as desired