Lionfish coulibiac - By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel
Ingredients: 400 gr Lionfish 4 slices of whole meal bread 100g Béchamel 4 boiled eggs 80g spinach blanch Puff pastry Salt and Pepper
Implementation: Make a sandwich with the above ingredients by putting the bread, the béchamel, the Lionfish, the spinach, the eggs and wrap it in plastic wrap. Put it in the freezer for a few hours. Then wrap it in puff pastry and bake at 180° C for 30 minutes.
Lionfish coulibiac - By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel
Ingredients: 400 gr Lionfish 4 slices of whole meal bread 100g Béchamel 4 boiled eggs 80g spinach blanch Puff pastry Salt and Pepper
Implementation: Make a sandwich with the above ingredients by putting the bread, the béchamel, the Lionfish, the spinach, the eggs and wrap it in plastic wrap. Put it in the freezer for a few hours. Then wrap it in puff pastry and bake at 180° C for 30 minutes.
By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
