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🍰 Fish Pie with Puff Pastry

520 kcal · 30 min · 4 servings

Ingredients

• 350 g puff pastry (frozen)
• 1 tbsp butter
• 40 ml dry white wine
• 350 g sole fillet
• 1 small green chili pepper (seeded, finely diced)
• salt
• pepper (from the mill)
• 0.25 tsp coriander powder
• 1 tbsp orange juice
• 350 g tomatoes (peeled, seeded and finely diced)
• 2 tbsp olive oil
• 1 pinch cayenne pepper
• 1 basil (leaves, roughly chopped)
• 80 g mascarpone
• 40 g parmesan (freshly grated)
• 1 egg yolk

Instructions

1. 1. Let the puff pastry sheets thaw slowly at room temperature.
2. 2. Heat the butter in a pan, add the wine and place the sole fillets inside. Let them steep over low heat for about 3 minutes, then remove them.
3. 3. Mix the diced pepper pods, salt, coriander and orange juice. Drizzle the fish fillets with this mixture and let them marinate covered for approx. 20 minutes.
4. 4. Sweat the diced tomatoes in hot butter, season with cayenne pepper, salt and pepper and let the mixture simmer briefly.
5. 5. Puree the basil leaves together with mascarpone and parmesan. Season the cream with salt and pepper.
6. 6. Place two puff pastry sheets on top of each other and roll them out into round shapes on a lightly floured work surface. Use one of these sheets to line the dish.
7. 7. Cut the sole fillets into approx. 4 cm wide strips and distribute them together with the tomatoes on the pastry base. Add the basil cream on top, cover with the second pastry sheet, seal the edge with a little water and trim off the excess pastry.
8. 8. Prick the lid several times with a fork and brush it with beaten egg yolk.
9. 9. Bake the pie in the preheated oven at 200 degrees for approx. 30 minutes. Remove and serve warm.

Nutrition per serving

• kcal: 520
• Protein: 29 g · Fett/Fat: 35 g · Carbs: 28 g