Using leftover fish is possible and delicious

For anyone who thinks that leftover salmon or hakefor example, are not edible, we have come to prove how it really is possible use leftover fishwhether fried, boiled, baked or grilled.

In fact, any type of fish can be reused, as long as you know how to get the most out of it.

For this, we have put together two recipes that will explain how to use leftover fish in a very simple way.

Grilled fish puff

Ingredients

• Grilled fish leftovers
• 2 carrots
• 1 pack fresh rectangular puff pastry
• 1 leek
• 1 egg yolk
• 1/4 of cabbage cabbage
• Salt and pepper, qb

preparation method

• Cut the fish into slivers, cut the cabbage into julienne strips, grate the carrot and slice the leek.
• Sauté the vegetables in a little olive oil and season with salt and pepper. Let it cool.
• Roll out the puff pastry and, in the center, place the sautéed vegetables. On top of them spread the grilled fish.
• Close the puff pastry, folding at the ends.
• Brush with the egg yolk and bake in the oven, preheated to 200ºC, until golden brown.

Baked fish pies

Ingredients

• 300g sweet potato
• 300gr of potatoes to bake
• 200g leftover cooked and shredded fish
• 1 tablespoon grated ginger
• 1 tablespoon saffron
• 1 lime (zest and juice)
• 1 egg
• Salt and pepper, qb
• Breadcrumbs, for breading
• Ingredients for the sauce
• 4 tablespoons of water
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 1 chilli, cut into julienne strips
• Juice and zest of ½ lime

preparation method

• Cook the potatoes in water.
• In a bowl, mix the remaining ingredients.
• When the potatoes are well cooked, crush them with a fork and add the puree to the fish mixture, mixing well.
• Taste and adjust seasonings to taste.
• Form small balls with your hands and flatten them, passing them in the breading mixture. Reserve.
• In a skillet with olive oil, fry the pastries on both sides until they gain a golden color.
• To prepare the sauce, combine all the ingredients, taste, and adjust the flavors.
• Serve the pastries accompanied by a good salad, drizzled with the sauce.