Trout mini koulibiacs

TROUT MINI 00539 KOULIBIAC INGREDIENTS for 4 PEOPLE 400 g of puff pastry, 400 g trout fillets, 2 shallots, 600 g frozen spinach, 4 tablespoons pesto ligure, 15 cl of fresh cream, 1/2 teaspoon paprika, 1/2 teaspoon Mace powder, 2 tablespoons pine nuts, 2 egg yolks, 40 g butter, salt, pepper.

Heat the oven to 200° roll out the puff pastry on floured work surface and cut 8 pieces with a fish-shaped pastry cutter.

In a pan gently fry the fish fillets 30 g butter; retire it and divide them into four portions.

Spread the pesto sauce in the center of 4 pieces of fish-shaped pastry, leaving at least an inch of the edge.

Place a portion of trout on each of 4 pasta shapes, brush the edges with egg yolk, then cover with the other 4 pieces of dough by pressing along the edges.

Using the tip of a small knife drawn scales, fins and tail of the fish.

With a toothpick create an orifice in place of eyes: will let out the steam.

Place the mini koulibiac on a baking sheet, brush with egg yolk and cook for about 25 minutes.

Separately, in a saucepan fry chopped shallots in the remaining butter and browned add the spinach and simmer for about 20 minutes over low heat.

Add the fresh cream, paprika, Mace, salt and ground pepper.

Mix well and cook over gentle heat for a few minutes.

Spread the spinach in the plates forming a bed and on this cutlery the koulibiac.

Garnish with the toasted pine nuts.