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Pastilla fish crown

Ingredients:

250g white fish fillet (I used the Panga)

250g peeled prawns 250g

cocktail seafood

1 small bunch parsley

3 cloves garlic chopped

1 small lemon confit or half a large

1 pack leaf green olives pitted brickdes

salt, pepper, chili Esplette, a pinch of cumin

melted butter

Oil

Preparation:

Heat a skillet put 2 tablespoons of butter, oil and fish cut into cubes

Sauté until done, which varies depending on size cubes.

Same for the shrimp and seafood

chop the parsley, olives and lemon confit

In a bowl mix the fish, shrimp and seafood stir in parsley, lemon, olives aissi as salt, pepper, cumin, and chili s'ésplete.

Sandwiching 4 sheets briks we brush ahead with melted beuure

Cut 2 sheets of 2 to strengthen the base.

Place the stuffing by spreading out the pieces equal

Rabbatre leaves the outside interier then brushing with butter to soften

Cut 2 sheets in 2 to hide the openings (always with the brush butter)

Place in an oven at 6th between 15 to 20 requires that the leaf is golden brown without it burns.

PS: If you use one type of line the pan well with oil and butter.