for 4 people

Filling

1 tbsp	butter
1	red onion, finely chopped
80 g	frozen edamame beans, slightly defrosted
200 g	raclette potatoes, cut into slices approx. 1 cm wide
1	red chilli pepper, finely chopped
60 g	baby spinach
1 ½ tsp	Madras curry powder
½ tsp	salt

To shape

½ parcel	strudel pastry (approx. 60 g)
30 g	butter, melted
200 g	Royal cod fillets, cut into 4 pieces
¼ tsp	salt

Coconut sauce

1 tbsp	chilli oil
3	garlic cloves, sliced
2 ½ dl	coconut milk
1 tbsp	lime juice
½ tsp	ground cardamom
¼ tsp	salt
40 g	baby spinach
20 g	frozen edamame beans, slightly defrosted

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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