This pastry parcel is filled with a savory fish filling made with boiled and flaked codfish and seasoned with garlic, ground coriander, cider vinegar, and parsley, with fresh watercress adding peppery flavor of its own. The puff pastry dough is also brushed with mustard before being layered with the filling, for added dimension. You'll need to brush a little water over the edges of the dough as the "glue" to help them stay sealed.
- 2 cod fillets
- 3 cloves garlic
- 1 bunch watercress
- 1 bunch parsley
- 1 eggs
- 1 package puff pastry
- olive oil
- whole grain mustard
- apple cider vinegar
- Cook the codfish fillets in boiling water for about 8 minutes. Drain, then remove the skin and bones.
- In a frying pan, sauté the garlic with a little olive oil and the coriander powder. Let it brown and add the cod. Let it brown a bit more and add some drops of apple cider vinegar.
- Let cool and lay the puff pastry on a baking sheet lined with parchment paper. Brush the dough with the mustard and place the cooked cod in the center. Cover with the chopped parsley and watercress. Close the puff pastry (package-like), wet the end with a bit of water to keep the ends together, brush with the egg and parsley powder to taste.
- Place in the oven at 360°F for 30 minutes, or until golden.