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
