1 badejo with about 2 kg open along the back
1 package of puff pastry (500g) frozen
2 liters of water
1 small onion (70g), coarsely chopped
1 stalk of salted salsify (80g), cut into pieces
1 medium carrot (180g), cut into pieces
4 sprigs of fresh parsley
1 tablespoon of salt or to taste
1 pinch of black pepper
Butter (for greasing)
1 tablespoon of fresh thyme, chopped
Wheat flour (to dust)
For the filling
1 small onion (70g), finely chopped
1 tablespoon of pitted green olives, rinsed and drained
1 crushed garlic clove
10 green pimentos, chopped
1/2 teaspoon of salt or to taste
1 pinch of black pepper
1 badejo with about 2 kg open along the back
1 package of puff pastry (500g) frozen
2 liters of water
1 small onion (70g), coarsely chopped
1 stalk of salted salsify (80g), cut into pieces
1 medium carrot (180g), cut into pieces
4 sprigs of fresh parsley
1 tablespoon of salt or to taste
1 pinch of black pepper
Butter (for greasing)
1 tablespoon of fresh thyme, chopped
Wheat flour (to dust)
For the filling
1 small onion (70g), finely chopped
1 tablespoon of pitted green olives, rinsed and drained
1 crushed garlic clove
10 green pimentos, chopped
1/2 teaspoon of salt or to taste
1 pinch of black pepper
Wash the fish well in running water on both sides
Thaw the puff pastry according to the package instructions. Reserve
In a large pot, place the fish, water, onion, salsify, carrot, parsley, salt, and pepper
When it starts to boil, reduce heat and cook for just 4 minutes (to prevent the fish from falling apart)
Carefully remove and reserve
Prepare the filling: in a bowl, mix all the ingredients well
Fill the fish and arrange it on a greased baking dish
Sprinkle with thyme
Preheat oven to 220°C (hot)
On a surface dusted with flour, open the puff pastry into a rectangle shape and cover the fish with it
Fold the ends down and secure under the fish
Press well so it doesn't come undone
Make three cuts in the pastry with a sharp knife to allow steam to escape
Bake in the preheated oven until the pastry is golden brown (about 25 minutes)
Serve immediately
498 calories per serving
Obs.: 1
The vegetable broth used for cooking the fish can be used to prepare soups
2
If desired, warm 1/2 tablespoon of butter, sauté the vegetable scraps from the broth, and serve them with the fish.
