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 julienne the mushrooms.
2. Peel and slice the garlic cloves, sauté with oil, and add the mushrooms when they start to brown. Add the dehydrated seaweed and continue to sauté.
3. Spread out the puff pastry and place the sea bass fillets in the center.
4. Cover the sea bass with a thick layer of the mushroom and seaweed mixture and fold the puff pastry from one side over the top of the filling, then the opposite side. It will look like a roll, and it is best to turn it so that the seam of the puff pastry is on 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 to monitor your oven and check the puff pastry after twenty minutes. If you see that it is browning too much on top, you can cover it with aluminum foil (it’s okay if you open the oven). Check that the bottom of the puff pastry is cooked through; if not, lower the tray and let it cook for a few more minutes on the bottom.