Old Sailor Boats

42

Barchette Vecchio Marinaio are a delicious appetizer made with puff pastry filled with boiled or grilled leftover fish. The crispy puff pastry perfectly complements the creamy fish filling, enriched with a light and flavorful béchamel sauce. The barchette are then decorated with intertwined anchovy fillets, which add a touch of saltiness and an elegant appearance. This appetizer is perfect to start a meal in a tasty and refined way.

Old Sailor Boats

Total Time 1 hour

Ingredients

Instructions

  • Prepare the boats following the instructions of the 'Salmon Boats' (see Recipe).
  • Bake the boats in the oven and let them cool.
  • Remove the skin from the leftover fish and finely chop it.
  • Put the chopped leftover fish in a bowl.
  • Add 50 g of softened butter at room temperature and work it with a wooden spoon until you obtain a homogeneous and creamy mixture.
  • Prepare a béchamel sauce: melt the remaining butter in a saucepan, dissolve 25 g of flour in it and stir with a wooden spoon to eliminate any lumps.
  • Dilute the béchamel sauce with hot milk, season with salt and pepper, and let it cook for 10 minutes, stirring continuously.
  • Remove the béchamel sauce from the heat and let it cool completely.
  • Combine the béchamel sauce with the butter and fish mixture and mix everything thoroughly.
  • Pass the mixture through a fine sieve, collecting it in a bowl.
  • Keep the mixture in the refrigerator for 30 minutes.
  • Put the mixture in a pastry bag with a star tip and distribute it in the boats.
  • Decorate each boat with two intertwined anchovy fillets.

Notes

Add a pinch of chili flakes for a spicy kick.
Author: Tips4Food
Calories: 350kcal
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