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Shelley Schade
Spicy mackerel in filo pastry
A delicious Indonesian recipe: spicy mackerel in filo pastry.
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Ingredients
Directions
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Let the dough thaw under a damp cloth so that it does not dry out.
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Remove the skin from the mackerel and carefully remove the mackerel from the bone. Carefully remove the small bones and divide the meat into four equal portions.
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Beat the sambal with the ketjapmarina and divide this over the pieces of mackerel.
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Preheat the oven to 180 ° C. Place 2 sheets of dough next to each other on a work surface and brush lightly with a little egg.
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Put a new sheet on each sheet and brush it with egg, continue with another sheet and then cut each pile in half so that there are 4 squares.
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Place a piece of mackerel on each piece of dough and spread the leek over it.
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Fold the dough around it and stick with some egg.
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Place the packages with the seam down on a baking sheet covered with parchment paper and brush them whole with egg.
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Sprinkle with sesame seeds and brown and crisp for about 10 minutes.
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Nutrition
385Calories
Sodium0% DV0g
Fat25% DV16g
Protein36% DV18g
Carbs14% DV42g
Fiber0% DV0g
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