Fish pocket with tomato salad (for 4 persons)

Name: Fish pocket with tomato salad (for 4 persons)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 discs (à 75 g) deep-frozen puff pastry; 600 g Cod fillet; 3 TABLESPOONS Lemon juice; 4 Onions; 2 Apples; 4 Gherkins (approx. 40 g each); 4 TABLESPOONS Butter or margarine; 3 TSP Curry; 4 TABLESPOONS Flour; 1/2 l Vegetable broth (instant); 125 g Whipped cream; 2 packages (25 g each) frozen Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 500 g Tomatoes; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 discs (à 75 g) deep-frozen puff pastry
600 g Cod fillet
3 TABLESPOONS Lemon juice
4 Onions
2 Apples
4 Gherkins (approx. 40 g each)
4 TABLESPOONS Butter or margarine
3 TSP Curry
4 TABLESPOONS Flour
1/2 l Vegetable broth (instant)
125 g Whipped cream
2 packages (25 g each) frozen Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
500 g Tomatoes
5 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
4 TABLESPOONS Oil
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Parsley

Directions

1
Defrost puff pastry at room temperature for about 20 minutes. Wash the fish, dab dry and cut into small pieces. Sprinkle with lemon juice and let it steep a little. Peel and finely chop the onions. Wash, peel and quarter apples and remove the cores. Finely dice apple quarters and gherkins.
2
Heat the fat in a pan. Add apples, half of the onions, gherkins and curry and fry. Dust with flour, sweat and deglaze with stock and cream. Bring to the boil and simmer for about 5 minutes. Add fish. Cover and let simmer at low heat for another 5 minutes. Fold in half of the herbs and season with salt and pepper. Place 2 puff pastry slices on top of each other and roll out to a circle (25 cm Ø) on a floured work surface. Separate the eggs, whisk the egg whites and coat the edges of the 4 circles with them. Fill the curry fish on one half of each circle, fold the other halves of the pastry over and press the edges firmly with a fork. Prick the dough pockets several times with a fork and brush with whisked egg yolk.
3
Fold in half of the herbs and season with salt and pepper. Place 2 puff pastry slices on top of each other and roll out to a circle (25 cm Ø) on a floured work surface. Separate the eggs, whisk the egg whites and coat the edges of the 4 circles with them. Fill the curry fish on one half of each circle, fold the other halves of the pastry over and press the edges firmly with a fork. Prick the dough pockets several times with a fork and brush with whisked egg yolk. Place on a greased, floured baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-18 minutes. In the meantime, wash, clean 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 greased, floured baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-18 minutes. In the meantime, wash, clean 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