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
Ingredients
- 150 G Flour Flour
- 150 G Butter Butter
- 1 Egg Yolk Egg Yolk
- Salt Salt
- 150 G Leftover Boiled or Grilled Fish Leftover Boiled or Grilled Fish
- 1 Glass Milk Milk
- Pepper Pepper
- Some Anchovy Fillets Anchovy Fillets
- For Rolling Out the Dough For Rolling Out the Dough
- Flour Flour
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.
