Puff Pastry with Swordfish and Shrimp

Name: Puff Pastry with Swordfish and Shrimp
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Puff pastry 1 roll; Swordfish 5.3 oz; Shrimp paste 10 tbsp; Eggs medium 4; Sheep's milk ricotta cheese 1.67 cups; Sun-dried tomatoes in oil 1.75 oz; Pistachios &frac13; cup; Breadcrumbs ½ cup; Fine salt to taste; Lime untreated zest + 50 g of juice 1; Chives finely chopped 1 spoonful; Extra virgin olive oil 2 tbsp; Fine salt to taste; White pepper to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 6
Cost: Average
Note + the time for marinating the fish

PRESENTATION

Golden edges and flaky layers make this puff pastry swordfish shrimp recipe a real standout at any family table, catching eyes with its pretty shape and inviting, crisp look. Warm, tender swordsfish and juicy shrimp hide in each bite of DECADENT pastry...always a hit for seafood fans who want restaurant flavors at home. The cheerful way this dish mixes crisp texture with the wonderful taste of seafood Wellington brings a little something extra to holidays or family celebrations, whether it’s a Sunday dinner or a party buffet. Kids and adults go back for more—there’s a rich, moist filling inside the crunch, and that’s really what gets everyone. Friends like the fun twist of swordfish and shrimp together, while families notice the nice golden color and simple, happy flavors make it easy to share and enjoy.

Weeknights get a dose of EASY fancy when this shrimp and fish puff pastry dish turns up, since home cooks know it looks as nice as it tastes. Not much beats the flexibility—use as easy seafood appetizers or the centerpiece for a special dinner, both work great for busy families. Leftovers (if there are any) always get scooped up! Its gourmet feel lets you serve plain for picky eaters or pair with dipping sauces or light salads when you want something fresh. NICE for brunch, holidays or any gathering needing a crowd-pleaser, it’s sturdy enough for passing at parties but can easily dress up a weeknight meal. Even regular bakers pick this puff pastry recipe for the way it delivers consistent, good results every time. Works really well for kids’ tables too—they love the crispy outside and soft seafood inside. With reliable family appeal, this baked swordfish in pastry stays top of mind when you want DELICIOUS food that looks impressive, fits any celebration, and keeps everyone smiling around the table.

INGREDIENTS

Ingredients for a 10-inch mold: Puff pastry 1 roll; Swordfish 5.3 oz (150 g); Shrimp paste 10 tbsp (150 g); Eggs 4 - medium; Sheep's milk ricotta cheese 1.67 cups (400 g); Sun-dried tomatoes in oil 1.75 oz (50 g); Pistachios ⅓ cup (40 g); Breadcrumbs ½ cup (50 g); Fine salt to taste

For the marinade: Lime 1 - untreated zest + 50 g of juice; Chives 1 spoonful - finely chopped; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; White pepper to taste

Preparation

How to prepare Puff Pastry with Swordfish and Shrimp

To prepare the puff pastry with swordfish and shrimp, remove the skin from the swordfish using a knife 1. First cut the fish into strips and then into small cubes of 1/5 inch 2, then proceed with the How to clean shrimp: remove the head, the shell 3, then gently extract the intestine with your fingers or with a toothpick.

Place the cleaned fish in a baking dish (set aside 5 shrimp for the final decoration), pour the oil 4, add the grated lime zest 5 and the finely chopped chives 6.

Add the white pepper 7, a pinch of salt, and the lime juice 8 and mix well with a spoon; cover with plastic wrap and let marinate for at least 30 minutes 9.

Meanwhile, place the pistachios, breadcrumbs 10, and sun-dried tomatoes 11 in a food processor with blades and chop everything 12.

Beat the eggs in a bowl (save a small amount) and add them to the ricotta 13; also pour in the pistachio and breadcrumb mixture you prepared (reserving 3 tablespoons) 14 and mix with the beaters 15

until you obtain a thick and homogeneous consistency 16. Season with salt and pepper. After the required time, drain the fish from the marinade liquid 17 and add it to the ricotta-based mixture 18.

Mix with a spatula 19, then roll out the puff pastry with the help of a rolling pin in a 10-inch diameter tart pan lined with parchment paper 20. Pour the filling, distributing it evenly 21

and leveling it with a spatula 22. Gently fold the edges 23, then decorate the surface with the shrimp you set aside. Brush the edges with the beaten egg 34

and sprinkle them with the pistachio and sun-dried tomato mixture 25. Once finished 26, bake in a fan oven at 356°F for 40-45 minutes (or 392°F for 50-55 minutes). When ready, take it out of the oven, let it cool in the mold, and then enjoy your puff pastry with swordfish and shrimp 27.

Storage

You can store the puff pastry with swordfish and shrimp covered with plastic wrap in the refrigerator for up to 2 days once cooked. Once baked, you can freeze it only if you used fresh ingredients.