Fish Balls in Puff Pastry
Appetizers • European
Description
Fish Balls in Puff Pastry
Ingredients
- Puff Pastry 10 oz
- Sole fillets 15 oz
- Onion 1 piece
- Chicken Egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Parsley 1 bunch
Step-by-Step Guide
Step 1
Finely chop the fish (I used trout and hake) and the onion in a meat grinder or blender, add chopped parsley, season with salt and pepper, and roll into balls the size of a walnut. I made 23 balls.
Step 2
Roll out the pastry and cut it into strips about 1 cm thick.
Step 3
Wrap the fish balls with strips of pastry, similar to rolling threads into a ball. Each ball requires about two strips.
Step 4
I wrapped a few balls this way, and for the rest, I did the following: I rolled the strip again with a rolling pin, making it a bit thinner and wider, which made it easier to wrap around the ball. By the way, this manipulation subsequently makes the layer of pastry thinner.
Step 5
Brush the prepared balls with beaten egg or just the yolk and place them in an oven preheated to 200°C (392°F) for 25-30 minutes. Quick, impressive, and delicious.
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