Puff pastry filled with mussels and rice
No. 3 frozen hake 0.2 kg
Parsley 0.004 g
Rice 0.125 kg
Bulk mussels, frozen 0.175 kg
- Make a fake biscayne sauce (made with fumet).
- Make a puff pastry and cut with a vol-au-vent dough cutter; two pieces per portion. Cook at 220 ºC.
- Wash, bone and chop the hake into cubes for the garnish.
- Chop the green beans and carrots into brunoise.
- Chop the mussels into large pieces.
- Cook the rice English style, cool and drain.
- Cook the carrots and beans English style or steam, then cool and drain.
- Sauté the hake cubes and thicken with the biscayne sauce. Add to the cooked rice and mix.
HOW TO SERVE
- Fill the pastries with the filling and place the mussels on top. Finally, pour the sauce over the top and cover with the puff pastry lids.
- Pour sauce over the plate and place two puff pastries per portion.
- The carrots and beans chopped into brunoise could be used as decoration.
Nutritional information (1 portion)
Fiber 8.36 g
Saturates 5.38 g
Monounsaturated fatty acids 8.56 g
Polyunsaturated fatty acids 8.93 g
Cholesterol 70.83 mg
Calcium 323.94 mg
Iron 6.9 mg
Zinc 3.46 mg
Vitamin A 324.77 ug
Vitamin C 59.05 g
Folic acid 195.64 ug
Salt (Sodium) 419.48 mg
Sugars 15.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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