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Seafood Pastilla

Name: Seafood Pastilla
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 portions
Cuisine: marocaine
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; 15 g Sugar; 3 g Cinnamon; 5 g Salt; 2 g Pepper; 1 piece Lemon

A Moroccan pastilla filled with shrimp and white fish, warm spices and almonds, wrapped in crispy phyllo dough and dusted with cinnamon sugar.

50 min4 servings350 kcalDifficulty: Medium

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.

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