Pastilla with fish and prawns

Ingredients

• For the fish:
• 600 g white fish fillet
• 350 g button mushrooms
• 20 g butter
• 1 tbsp olive oil
• Salt and pepper
• For the prawn filling:
• Prawns
• 80 g onion, sliced
• 1 clove of garlic, finely chopped
• 20 g butter
• 2 tbsp olive oil
• ½ tsp cumin
• ¼ tsp pepper
• 4 sprigs of thyme
• 20 cl prawn stock
• 4 tbsp soy sauce
• 6 tbsp crème fraîche
• 8 soaked black (wood ear) mushrooms
• 250 g soaked rice vermicelli
• 80 g grated cheese
• For folding:
• 8 pastilla sheets
• 2 egg yolks
• 40 g melted butter mixed with 4 tbsp oil
• For the prawn stock:
• 250 g shells and heads of fresh prawns
• ½ lemon
• 1 bay leaf
• 2 cloves of garlic
• 2.5 l water

Method

1. For the stock, put the prawn shells and heads, lemon, bay leaf and garlic on to cook with the water until a third has evaporated; leave to cool and strain.
2. Soften the onion and garlic over a low heat in the butter and oil, season with salt, pepper, cumin and thyme, pour in the prawn stock and stir in the soy sauce and crème fraîche.
3. As soon as it boils, add the sliced black mushrooms and the vermicelli and simmer over a low heat, stirring, until the sauce is absorbed. Take off the heat and mix in the prawns.
4. In a second pan heat butter and oil, fry the fish fillets for one minute, season with salt and pepper and take them out. Sauté the sliced button mushrooms in the same pan and season them.
5. Lay pastilla sheets in a tin, add a first layer of prawn filling and top with the fish fillets and mushrooms. Cover with pastilla sheets and stick them together with egg yolk to form a closed pie.
6. Prick the pastilla so that the steam can escape and brush it generously with the butter and oil mixture.
7. Bake in an oven preheated to 180 °C for 25 to 30 minutes.