Hotel Atlantic
Home > Restaurant > Recipes > Creamed snapper in Viennese pastry

Creamed snapper in Viennese pastry

 
Ingrediens

Ingredients to serve 4:

2 shallots, finely chopped

2 anchovy fillets

250 g snapper flesh

20 g butter

200ml fresh cream

100 ml fresh milk

Small glass of cooking brandy

Sprig of thyme and marjoram

24 date tomatoes

Extra virgin olive oil

Salt and pepper to taste

 

For the pastry

80g Viennese pastry

1 egg

 < all recepies