Codfish & Shrimp Kernels Salty Braid

With a kind of a gourmet vibe to its presentation this is one of the best salty combinations I've ever tried and it made the wonders of my guests for dinner this past weekend. A very pleasant-looking pastry, confectioned with a filling of cod cooked in extra virgin olive oil, mix of onions and deliciously seasoned shrimp kernels that together made for a wonderfully flavourful dish and a a very rich-tasting combination. 

Ingredients:

• 1 onion
• 1 red onion
• garlic
• extra virgin olive oil
• salt
• grounded chili  
• codfish
• 250gr shrimp kernels
• mustard 
• 2 tablespoons butter
• 1 sheet of puff pastry
• eggwash
• sesame seeds 

In a frying pan sauté the thinnly sliced onions in olive oil, salt and chopped garlic until cooked well. 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.Put two tablespoons of butter in a saucepan, let it heat and add two cloves of chopped garlic. Add the previously defrosted and drained shrimp, season with salt and grounded chili and add 3 tablespoons of mustard. Let it soak well and set aside. Then place the stuffing of cod and shrimp kernels in the puff pastry,and make the braid with the previously cut sides, 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
• piri piri moído
• bacalhau
• 250g miolo de camarão
• manteiga [uso sempre Mimosa]
• mostarda
• 1 folha de massa folhada
• eggwash
• sementes de sésamo

Numa frigideira saltear as cebolas cortadas às rodelas bem fininhas, 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.  Colocar numa sertã duas colheres de manteiga, deixe aquecer e junte dois dentes de alho picado. Adicione o miolo de camarão previamente descongelado e escorrido, tempere com sal e piri piri moído e junte, ainda, 3 colheres de mostarda. Deixe apurar bem e reserve.  Colocar depois o recheio de bacalhau, e miolo de camarão na massa folhada e fazer a trança com os lados previamente cortados, pincelar com eggwash e polvilhar com sementes de sésamo. Levar ao forno pré aquecido a 200º até alourar.