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Seafood Pastilla
A Moroccan pastilla filled with shrimp and white fish, warm spices and almonds, wrapped in crispy phyllo dough and dusted with cinnamon sugar.
Ingredients
- 300 g Sea bream fillet
- 300 g Peeled shrimp
- 8 leaf Phyllo dough
- 2 piece Onions
- 2 clove Garlic
- 10 g Fresh ginger
- 25 g Fresh parsley
- 15 g Fresh cilantro
- 3 g Cumin
- 3 g Paprika
- 0.5 g Saffron
- 80 g Sliced almonds
- 3 piece Eggs
- 80 ml Melted butter
Instructions
Step 1
Sauté diced onions and ginger, add fish and shrimp.
Step 2
Add parsley, cilantro, cumin, paprika, saffron and cook for 5 minutes.
Step 3
Beat the eggs and pour into the mixture, scramble until cooked through.
Step 4
Toast the almonds without fat and add them to the mixture.
Step 5
Let the filling cool, then season with lemon juice, salt and pepper.
Step 6
Stack 4 sheets of phyllo, brushing melted butter between each layer.
Step 7
Spoon the filling in the center, fold the sides and roll into a rectangle.
Step 8
Brush with butter and bake at 200°C for 20-25 minutes until golden.
Step 9
Dust with cinnamon sugar before serving.