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
Filling
To shape
Coconut sauce
How it's done
Filling
Heat the butter in a pan. Add the onion, sauté for approx. 3 mins. Add the edamame, potatoes and chilli pepper, cook for approx. 3 mins. Add the spinach, allow to wilt, season and leave to cool.
To shape
Carefully unfold the pastry sheets. Place 2 pastry sheets on top of each other, quarter and brush with a little butter. Place ¼ of the filling in the centre of each piece of dough. Salt the fish, place on top. Brush the edges of the pastry with a little butter, gather together over the fish to make parcels. Place the parcels on a baking tray lined with baking paper, brush with the remainder of the butter.
To bake
Approx. 10 mins. in the lower half of an oven preheated to 200 °C. Remove.
Coconut sauce
Heat the oil in a pan. Add the garlic, fry over a low heat for approx. 5 mins. until crispy. Remove the garlic and oil, set aside. Place the coconut milk, lime juice, cardamom and salt in the same pan, bring to the boil. Add the spinach and edamame, simmer for approx. 1 min.
To serve
Pour the coconut sauce into deep dishes, serve the fish parcels on top along with the reserved garlic.
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