Codfish, Tuna & Turnip Greens Fuilleté

With a delighting filling mix of codfish and tuna resting in a bed sautéed of green turnip leaves this puff pastry treat makes a change for the usual Portuguese way to serve codfish with greens and is a wonderful recipe that transforms the humble codish and canned tuna into something really special.

Ingredients:

• 1 onion

• 1 red onion

• garlic

• extra virgin olive oil

• salt 

• turnip greens

• codfish

• 1 can of tunafish
• 1 sheet of puff pastry
• eggwash
• sesame seeds 

In a frying pan sauté the turnip greens in olive oil, salt and chopped garlic until cooked well. To reserve. Bake the two desalted cod slices, leave to cool, shred and remove skins and bones. Bake the onions in olive oil and add the cod, Add the previously drained tuna as well. Then place the stuffing of cod, tuna and greens in the puff pastry, close in a rectangle, give some chess cuts on the top, brush with eggwash and sprinkle with sesame seeds. Bake in preheated oven at 200º until browned.

 Ingredientes:

•  1 cebola
• 1 cebola roxa
• alho
• Azeite  virgem extra 
•  sal
• grelos de nabos
• bacalhau
• 1 lata de  atum
• 1 folha de massa folhada
• eggwash
• sementes de sésamo

Numa frigideira saltear os grelos de nabo em azeite, sal e alho picado até cozinhar bem. Reservar. Cozer as duas postas de bacalhau demolhado, deixar arrefecer, desfiar e tirar peles e espinhas. Alourar as cebolas em azeite e adicionar o bacalhau, Juntar o atum previamente escorrido. Colocar depois o recheio de bacalhau, atum e grelos na massa folhada, fechar num retângulo, dar uns corte na parte de cima, pincelar com eggwash e polvilhar com sementes de sésamo. Levar ao forno pré aquecido a 200º até alourar.