BASS PUFF PASTRY WITH SEAWEED SALAD AND MUSHROOMS
1 rectangular puff pastry dough
1 sea bass tenderloin without fish bones
200 g of mushrooms
1 garlic globe
Salt, oil and sesame
6 g of dried seaweed salad
1. Wash and cut the mushrooms into juliennes.
2. Peel the garlic glove, cut in thin slices and sauté with oil. Add the mushrooms when it starts browning.
3. Introduce the dried seaweed and keep sautéing.
4. Spread the puff pastry and put in the centre the bass tenderloin.
5. Cover the bass with a thick layer of the mushroom and seaweed mix and fold the puff pastry to the upper side and then to the contrary side (like a roll).
6. Stir the egg and add the final touch on the puff pastry, add on the tip a Little bit of sesame and bake at 180º C about 25 minutes.
NOTE: It is important that you control the oven and check after twenty minutes how the puff pastry is, if you see that it is browning a lot on top, you can cover it with aluminium foil (nothing happens if you open the oven). Check that the bottom of the puff pastry is well cooked, if not lower the tray and let it cook for a few more minutes on the bottom.
Place the puff pastry on a tray and cut the pieces, it can be accompanied with the Portomuiños seaweed chimichurri.