Prep 20 mins
Cook 20 mins
I was in Spain for Thanks Giving and I bought a cooking magazine called “Comer Bien” Great recipes. This is one of them. The original name of the recipe is “Hojaldre de merluza y calabacin” The recipe yields 4 portions; my daughter and I eat 2 one day and we had the other 2 the next day. It reheats very well and actually tasted even better the second day. You can substitute the hake for “your favorite” white fish.
- 1 (17 1/3 ounce) box puff pastry (I use Pepperidge Farm)
- 8 ounces hake fillets
- 12 ounces zucchini, shredded
- 1 garlic clove, finely chopped
- 8 fresh basil leaves, chopped
- 8 green olives, sliced
- 2 tablespoons Italian breadcrumbs
- 1 cup dry white wine
- 1 carrot
- 1 celery rib
- 1 small onion
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- Sautee garlic in olive oil.
- Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
- Turn of the heat and mix in the basil.
- Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables).
- Cut the pastry sheets in 8 rectangles.
- Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
- Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
- Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
- Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
- Bake in a 400-degree oven for 20 minutes.