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Seafood Pastilla 

Written by FDM

It may take a lot of steps, but it’s definitely worth it! Chef Laila Hassouna of the Morjana Restaurant at Mazagan Beach & Resort proposes a recipe of a delicious seafood pastilla. Follow the steps for a guaranteed success, and a real treat.

Ingredients (for 10 people)

– 1.5 kg of squid

– 2 kg of prawns 16/20

– 1.5 kg of octopus

– 2 kg of John Dory Fish

– 500 g Chinese vermicelli

– 200 g black mushroom

– 1 bunch of dill

– 2 bunches of parsley

– 2 bunches of coriander

– 100 g of garlic

– 1/2  bunch of Laurus nobilis

– 1 kg of fresh lemon

– 100 g of candied lemon

– 2 g sweet pepper

– 1 g of hot pepper

– 2 g ground coriander

– 2 g of cumin

– 2 g of white and black pepper

– 2 ml soy sauce

– 5 ml of oyster sauce

– 5 ml of olive oil

– 2 ml of table oil

– 2 g harissa

– 1.5 kg of filo pastery

– 50 g of butter

– 1 tablespoon of salt

Preparation

Wash fish, shell shrimp, cut fish, and shellfish fillets into cubes.

Mince the herbs (parsley and coriander, laurel, dill) and mix with garlic cloves, spices, olive and vegetable oil, lemon juice and soy and oyster sauces.

Season fish and seafood with half of the charmoula sauce and keep the other half. Sear the fish pieces, prawns, octopus, and squid separately in a pan.

Drain the cooking juices and set aside.

Dip the rice vermicelli into boiling water for a few minutes, drain and cut with scissors.

Soak the black mushrooms in boiling water for 15 minutes to rehydrate them before cutting into small pieces.

In a pan, put the vermicelli, the black mushrooms, add the rest of the charmoula, the fish cooking juice. Add seasoning when necessary, add hot pepper according to taste. Stir for a few minutes over medium heat so that the vermicelli and mushrooms are infused with different flavors of spices and fish.

Allow the different fillings to cool completely. Mix shrimp, squid, and vermicelli.

To make the pastilla, induce the filo pastry of melted butter and using the egg yolk, secure the sheets and wrap the pastilla according to your choice.

Stitch pastilla to allow steam to escape during cooking. Brush generously the pastilla with melted butter, which will give crispness and color in cooking. Cook in a hot oven at 180 ° for 40 minutes or until the pastilla turns to a beautiful golden color.

Serve the hot pastilla decorated according to the taste of shrimps, lemon and parsley.

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