Sea Food Pastilla
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Ingredients:
* 1/2 kg pastilla flaky pastry * 1 bowl melted butter * 1 egg yolk
Filling:
* 500 gr white fish * 500 gr shrimps * 400 gr squids * 1/2 packet black mushrooms (10 gr) * 2 packets Chinese vermicelli (100x2)
* 2 big onions chopped and sweat * 4 tablespoons chopped parsley * 4 crushed garlic cloves * 1 teaspoon cumin * salt and pepper
* 1/2 teaspoon sweet paprika * 1 teaspoon Cayenne paprika * 1 preserved lemon diced * 6 tablespoons Soya sauce * 1 lemon juice
* 150 gr grated cheese * 160 gr butter * Chinese salt (optional)
Garnish:
* 150 gr grated cheese * strips of preserved lemon
Preparation:
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.
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.
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.
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.
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.
When removed from oven, garnish with grated cheese and strips of preserved lemon, Serve hot.
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