Fish Balls in Puff Pastry

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fish Balls in Puff Pastry

Ingredients

Puff Pastry - 10.6 oz
Sole fillets - 15.9 oz
Onion - 1 piece
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Parsley - 1 bunch

Step by Step guide

Step 1

Finely chop the fish (I used trout and hake) and the onion in a meat grinder or blender, add chopped parsley, season with salt and pepper, and roll into balls the size of a walnut. I made 23 balls.

Step 2

Roll out the pastry and cut it into strips about 1 cm thick.

Step 3

Wrap the fish balls with strips of pastry, similar to rolling threads into a ball. Each ball requires about two strips.

Step 4

I wrapped a few balls this way, and for the rest, I did the following: I rolled the strip again with a rolling pin, making it a bit thinner and wider, which made it easier to wrap around the ball. By the way, this manipulation subsequently makes the layer of pastry thinner.

Step 5

Brush the prepared balls with beaten egg or just the yolk and place them in an oven preheated to 200°C (392°F) for 25-30 minutes. Quick, impressive, and delicious.