Fish Volovan & Sea Beans Materials
4 puff pastry / square
2 handful of sea beans
2 pieces of garlic
8 cherry tomatoes
1 chili pepper
2-3 tablespoons of olive oil
2 tablespoons of vinegar
1 glass of water Milk
1 tablespoon butter
1 tablespoon flour
1 pinch of salt
1 pinch of white pepper
1 pinch of ginger
1 pinch nutmeg
Ingredients to decorate
2-3 sprigs of chives
Put water in a medium pot, put it on the stove and let it boil.
Separate the yolk and white of an egg. Put your puff pastry on the counter and cut a rectangular puff pastry with a knife to get four square puff pastries. Use one of the squares as a base, make holes in the base with the help of a fork and apply egg white to the edges. Cut the middle of the other 3 puff pastry squares into squares and place egg whites in between each other. Put egg yolk on the top and bake in a 180 degree preheated oven for 25 minutes.
Throw the sea beans for boiling in boiling water, put your fish cutting board on the bench while they are boiling for 10 minutes, and remove the skin of your fish into fillets. Chop your fillets in cubes so that they are not too large.
Peel your nectarine and chop 1/4 so finely. Finely chop 2 pieces of garlic. Slice the chili peppers thinly. Cut the colorful cherry tomatoes into four pieces and then into small pieces. Meanwhile, pour the boiled kidney beans into ice water and leave to cool. Grab the sea beans, which are rapidly cooling in the ice water, pull them out, remove them from the bones, put them in the bowl and take them to the canary. Add a garlic crushed garlic, the cherry tomatoes you chopped, vinegar and olive oil and sweeten with white pepper and salt.
Put your pan on the stove, first roast the onions, then add the garlic and start roasting. Add the sea bass you chop, and finally add the chili peppers and continue cooking. Sweeten it with white pepper, ginger and salt.
On the other hand, put butter in a saucepan and let it melt. Add a tablespoon of flour to the melted butter and fry. Add milk on it, flavor with nutmeg and salt and prepare béchamel.
Flatten the slightly swollen part of your puff pastry from the oven with the help of a spoon. Mix the béchamel and fish you have prepared and fill the middle part of the puff pastry with this mixture. Slowly add some olive oil to the rest of the egg yolk you put on the puff pastry, mix and bring it to the consistency of sauce. With the help of a brush to the middle of your plate, pull this egg white sauce from end to end.
Place the puff pastry on one side of the plate, decorate it with chives, and place the sea beans on the side of the sauce.