Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Leek filling
Pastry & fish
How it's done
Leek filling
Sauté the onion in the butter. Add the leek and cook briefly. Add the orange zest and juice to the leek, season. Cover the leek and simmer for approx. 5 mins., allow to cool a little, stir in the crème fraîche.
Pastry & fish
Place one sheet of pastry in a round tin (approx. 30 cm in diameter) lined with baking paper. Firmly prick the pastry base, sprinkle with the breadcrumbs, cover with the leek filling, smooth down. Season the fish fillets and place on top of the leek mixture. Fold the protruding pastry edges over the filling, brush with egg. Firmly prick the second sheet of pastry, place on top of the filling, trim the edges and press down well. Brush the pie with egg.
To bake
Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Allow to cool a little on a cooling rack, serve warm.
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