4 slices of bread form without crust
300 g of cod or hake fillets
1 cup of heavy cream
2 tablespoons of salt
1/2 teaspoon of black pepper, if possible at the time
1/4 teaspoon of nutmeg in powder
6 green onions well chopped
3 tablespoons of fresh parsley chopped
2 eggs
2 tablespoons of butter or margarine at room temperature
1 recipe for puff pastry (900 g)
4 slices of bread form without crust
300 g of cod or hake fillets
1 cup of heavy cream
2 tablespoons of salt
1/2 teaspoon of black pepper, if possible at the time
1/4 teaspoon of nutmeg in powder
6 green onions well chopped
3 tablespoons of fresh parsley chopped
2 eggs
2 tablespoons of butter or margarine at room temperature
1 recipe for puff pastry (900 g)
Bake the bread slices in a baking dish and let them dry but not burn
Torch each slice individually using a liquidizer
Pike the fish well, removing all bones and skin
Mix with toasted bread, heavy cream, salt, black pepper, nutmeg, green onions, and parsley
Pass through the liquidizer gradually and place in a bowl
Check the seasoning, as the mixture should be well seasoned
Join the eggs and butter, beating well
Open the pastry to obtain a thickness of 2 or 3 cm, and with half cover the bottom and sides of a refractory mold, greased, measuring 31 x 14 cm
Do not cover the entire border with the pastry, as it grows when baking
Fill with the fish mixture
Moen the internal border of the pastry with a beaten egg and a pinch of salt
Place the remaining pastry on top and close the borders carefully
Baste with the egg and place in the refrigerator for 15 minutes until the pastry becomes firm
Bake in a strong preheated oven (200°C)
Bake for about 40 minutes or until, inserting a metal skewer in the middle, it becomes hot
Serve as soon as possible
Serves 6 to 8 portions
Variation
If desired, line the muffin tin and bake for an additional 30 minutes
In this case, you will obtain 18 fish tarts measuring 7 to 8 cm in diameter.
