SEA BASS PUFF PASTRY WITH SEAWEED AND MUSHROOM SALAD
Ingredients
1 rectangular puff pastry dough
1 boneless sea bass loin
200 g mushrooms
1 garlic clove
1 egg
Salt, oil and sesame
6 g dried seaweed salad
Prepared by
1. Clean and cut the mushrooms into julienne strips. 2. Peel the garlic cloves, slice and sauté with oil, add the mushrooms when they begin to brown. Add the dehydrated seaweed and continue sautéing
3. Spread the puff pastry sheet and place the sea bass loins in the center.
4. Cover the sea bass with a thick layer of the mushroom and seaweed mixture and fold the puff pastry on one side towards the top of the filling and then the opposite side. It will look like a roll and it is best to turn it so that the seal of the puff pastry is at the bottom.
5. Beat the egg and brush the puff pastry, add a little sesame on top and bake at 180º C for 25 minutes. NOTE: It is important that you control your oven and check after twenty minutes how is the puff pastry, if you see that it is browning too much on top, you can cover it with aluminum foil (nothing happens if you open the oven). Check that the bottom of the puff pastry is well cooked, otherwise lower the tray and let it cook a few minutes more underneath.
Presentation
Place the puff pastry on a tray and cut the pieces, it can be accompanied with the Portomuiños seaweed chimichurri.
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