Brick Pastry Seafood Pockets

Ingredients

- 6 brick pastry sheets
- 4 cod filets
- 300 g shrimp, peeled
- 50 g Chinese noodles
- 1 large onion
- 1 clove garlic
- ½ teaspoon ground ginger
- Parsley
- 2 tablespoons Guénard Virgin Sesame Oil
- Salt 

Preparation

Cut the cod fillets into large pieces. Immerse the noodles in boiling water and let soak for 4 minutes off the heat. Drain and coarsely cut with scissors. Set aside. Put the virgin sesame oil in a frying pan and fry the pieces of cod as well as the peeled shrimp. Add the spices, parsley, garlic and noodles. Mix it thoroughly and leave on the heat for 3 minutes. Insert 2 sheets of buttered brick pastry into 4 large ramekins. Divide the fish stuffing inside. Preheat the oven to 200°C (390°F). Put the ramekins into the oven and bake for 15 minutes. After baking, remove the small brick pastry pockets from the ramekins and serve on a plate with green salad.

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