Defrost the puff pastry in the fridge (if it is store bought).
Preheat your oven to 400F (or 200C).
Wash, peel and finely slice onions, celery stalk, mushrooms and apples. Reserve.
Melt the butter in the saucepan over medium heat.
Add the onions to the saucepan and cook until translucent. Then add the celery and mushrooms. Season with salt. Stir regularly so that nothing sticks to the bottom of the pan.
Add the wine and then the cream. Season with salt and pepper to taste.
Simmer over medium heat for about 10 minutes. Stir occasionally.
Using a skimmer, remove the filling, making sure to leave as much sauce as possible the pan. Reserve in a large bowl.
Add the flour to the sauce and whisk to remove any lumps that may have formed. Adjust the seasoning with salt and pepper. Reserve.
Drain the defrosted hake fillets and press lightly between 2 cloths (or paper towels).
Slice each fillet in to 3. Use the pieces of hake to line the bottom of the pot. Then pour vegetable mixture on it and cover with sauce. Repeat this step building layers Of fish, vegetables, sauce until nothing remains.
Unroll the puff pastry and cover the top of the pot with it. Press firmly on the edges of to seal the pot (without breaking the puff pastry). Cut the excess dough below the rim with a knife.
Whisk the egg yolk in a small bowl with a trickle of water. Using the brush, brush the puff pastry with the beaten egg. Cut a small hole in the center of the puff pastry to allow the steam to come out.
Bake for 25min. Place a baking sheet under the pot in case the sauce boils over.
Serve immediately & enjoy.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !