Ingredients:
½ kg- Pastilla flaky pastry
1 bowl- Butter, melted
1- Egg yolk
500 gr- White fish
500 gr- Shrimps
400 gr- Squids
½ packet- Black mushrooms (10
gr)
2 packets- Chinese vermicelli
(100x2)
2- Big onions, chopped and
sweat
4 tbsp. Parsley, chopped
4- Garlic cloves, crushed
1 tsp. Cumin
Salt and pepper to taste
½ tsp. Sweet paprika
1 tsp. Cayenne paprika
1 Preserved lemon diced
6 tbsp. Soya sauce
1- Lemon juice
150 gr- Grated cheese
160 gr- Butter
Chinese salt (optional)
Method:
1.Cut into pieces white fish, salt and fry in 1 tablespoon butter. Stir finely until well done. Preserve. Shell
and wash shrimps, salt and pepper then fry 5min into 1 teaspoon butter. Preserve. Clean
squids, wash and cut into rings.
Strain, salt and pepper and fry 10 min into 1 teaspoon
butter. Preserve. Tender black mushrooms into hot water, rinse then cut in
tiny pieces
and preserve. In another bowl, tender Chinese
vermicelli in hot water. Cool,
strain and cut into pieces. Preserve.
2. In a big pan and over moderate heat, brown into 1
teaspoon butter half portion of fish, shrimps, squids, sweat onion, parsley,
mushrooms, Chinese vermicelli, garlic, cumin, both paprika, diced preserved
lemon, soya sauce and lemon juice. Stir finely to incorporate all ingredients.
Add salt if necessary.
3. Brush a round oven pan with melted butter and spread
pastilla sheets in overlapping circles and overhanging the edges of pan. Brush
them with melted butter. Place in the middle another pastilla sheet serving to
contain filling.
4. Spread mixture over oven pan until uniform surface. Add
remaining half of white fish and sprinkle the whole surface with grated cheese
then spray with melted butter.
5. Turn up overlapping sheets onto filling and brush with
melted butter. Put another sheet coated with egg yolk over pastilla to seal and
hide folds. Brush one last time with melted butter and bake in preheated oven
at 200° C for about 30min until golden pastilla.
6. When removed from oven, garnish with grated cheese and
strips of preserved lemon, serve hot.
Recipe
by Chef: AKRAD Mourad - Morocco