Puff Pastry of Sole and Langoustines Recipe

Ingredients

• 1 sheet of puff pastry, thawed
• 500g of sole fillet, cut into cubes
• 300g of langoustines, cooked and shelled
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red chili pepper, chopped
• 1 egg yolk
• 2 tbsp of olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Place the sole, langoustines, onion, garlic, and chili in a bowl and mix well. Season with salt and pepper.
3. Roll out the puff pastry sheet on a floured surface and cut it into 4 squares.
4. Divide the seafood mixture evenly among the squares, placing it in the center of each.
5. Brush the edges of the pastry with water and fold the corners over the seafood mixture, pinching the edges together to seal.
6. Place the pastry squares on a baking tray lined with parchment paper.
7. Brush the pastry with the egg yolk and pierce each square with a fork to allow steam to escape during baking.
8. Bake for 20-25 minutes, or until the pastry is golden brown.
9. Serve hot, garnished with chopped parsley or chives.

Verdict

This Puff Pastry of Sole and Langoustines is a delicious and elegant dish that is sure to impress your dinner guests. The delicate puff pastry serves as a perfect vessel for the succulent seafood filling, which is seasoned with a touch of spice from the chili. The egg yolk brushed on top adds a beautiful golden color and a delicious crunch to the pastry. Serve this dish with a fresh garden salad or steamed veggies for a complete meal.

Enjoy!