10 Ouarka (brick sheets) (170 g)
1 kg of white fish
1 kg of prawns shelled,
1 kg of sliced squid,
500 g vermicelli Chinese
1 yellow aeuf,
5 cloves garlic mashed
1 teaspoon ginger powder
1 / 2 teaspoon turmeric
1 teaspoon hot pepper puree,
1 small bowl of chopped parsley,
1 small bowl of chopped coriander,
1 tablespoon ground cumin.
Juice of 2 ½ lemons
200 g butter
1 teaspoon salt and 1 pepper
Preparation:
10 to 12 people
1 / Wash the fish, shrimp and squid with water. In a liter of boiling salted water with lemon, poach the fish for 5 to I0 minutes, blanch the squid fair during the same period then immerse the shrimp for 5 minutes.
2 / Boil the noodles in a saucepan for 10 minutes. Drain well so they are not waterlogged, then cut into small pieces. Book.
3 / Melt two thirds of the butter in a saucepan. Add crushed garlic, lemon juice, ginger, turmeric, cumin, chili paste, parsley, coriander, salt and pepper. Sauté for 10 minutes, stirring regularly.
4 / Remove the bones from the fish and cut into pieces. Remove the fish pieces, shrimp, calamari, noodles and sauce in a bowl. Mix well.
5 / Brush melted butter on bottom of cake pan with high edges. Place four sheets of pastry into a circle by making them beyond the edges of the mold and place one above another, in the center. Paste with egg yolk and melted butter using a brush.
6 / Remove the mixture of fish, shrimp, squid, noodles and sauce over I0 central sheet and cover with another sheet of pastry.
7 / Cast it on the leaves placed around the first and stick with the egg yolk with a brush. Cover all with a last sheet of pastry. Brown the top of the pastilla with beaten egg. Pastilla should look like a pie.
8 / Put in preheated oven at 120 ° C (gas 4) for about 10 minutes of cooking. Monitor the cooking so that both sides are golden brown.
