Rice and fish roll

Recipe from: 12/5/1991 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 1
    seafood rice
  • half a green pepper, diced
  • half an onion, finely chopped
  • 1
    clove garlic, crushed
  • 3
    ripe tomatoes, skinned and grated
  • 50
    tomato purée
  • 400
    hake, cooked and flaked
  • 40
    fresh parsley, finely chopped
  • juice and rind of half a lemon
  • 250
    cooked peas
  • 200
    shrimps, drained (optional)
  • 400
    frozen puff pastry, defrosted
  • beaten egg yolk to brush on top


Preheat the oven to 200 ºC (400 ºF). Cook the seafood rice according to the instructions on the pack. Set aside. Sauté the green pepper, onion and garlic in oil until soft. Add the tomato and tomato pureé. Simmer until a thick sauce forms. Remove from the heat and cool. Add the remaining ingredients, except the puff pastry and egg yolk, and mix well. Add the rice. On a lightly floured surface, roll the pastry into a 7 mm thick oblong. Spoon the filling on top of the pastry and wrap carefully. Brush the sides with beaten egg yolk and press together firmly. Place the roll on a baking sheet and brush the entire crust with beaten egg yolk. Make a few slits across the top of the pastry. Bake for about 35 minutes or until the pastry is golden brown and cooked. Serve with a green salad and lemon slices. Serves 8-10.

Read more on: fish/seafood  |  bake


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