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    You are in: Home / Recipes / Zucchini and Hake in Puff Pastry Recipe
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    Zucchini and Hake in Puff Pastry

    Zucchini and Hake in Puff Pastry. Photo by MsPia

    1/1 Photo of Zucchini and Hake in Puff Pastry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    MsPia's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sautee garlic in olive oil.
    2. 2
      Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
    3. 3
      Turn of the heat and mix in the basil.
    4. 4
      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).
    5. 5
      Cut the pastry sheets in 8 rectangles.
    6. 6
      Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
    7. 7
      Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
    8. 8
      Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
    9. 9
      Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
    10. 10
      Bake in a 400-degree oven for 20 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Zucchini and Hake in Puff Pastry

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 944.8
     
    Calories from Fat 558
    59%
    Total Fat 62.0 g
    95%
    Saturated Fat 14.0 g
    70%
    Cholesterol 24.6 mg
    8%
    Sodium 952.2 mg
    39%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.5 g
    22%
    Protein 21.3 g
    42%

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