Coalfish in puff pastry with carrot-shallot compote

Name: coalfish in puff pastry with carrot-shallot compote
Total time: 40 min
Yield: 4
Ingredients: 500 gram potato peeled, in slices of approx. 1 cm thick; 8 slice frozen puff pastry thawed; 600 gram frozen fish fillet thawed; 1 tablespoon dried Italian herbs; 1 tablespoon dried Provençal herbs; 1 lemon in slices; 1 egg beaten; 4 tablespoon peanut oil; 4 tablespoon sunflower oil; 500 gram root peeled, in slices; 4 shallot in rings; 1 great onion in rings; 2 tablespoon honey

Try this delicious pollock in puff pastry with carrot-shallot compote

Ingredients

Kitchen Stuff

kitchen tassel

Directions

Preheat the oven to 200 ° C. Boil the potato slices with salt for 5 minutes, drain and let drain well.
On 4 slices of puff pastry, put the dry-dipped fish fillet sprinkled with salt, pepper and herbs.
Divide the lemon. Cover with the other slices of puff pastry, press the air out slightly and crush the dough edges with a fork.
Brush the packets with egg and bake for 15 minutes in the oven. Turn the oven setting to 150 ° C and cook for another 5 minutes.
Meanwhile, bake the potato slices in half the oil. Heat the rest of the oil and simmer the carrot and shallots for 7 minutes.
Put salt, pepper and honey through it. Serve the baked potatoes with the carrot-shallots compote with the fish packages.