Introducing the island’s most proficient chef, Santi Taura – a culinary grasp with almost 30 years of expertise. Uncover certainly one of his beautiful recipes, Panades de Peix Roquer. Put together to be amazed! | Photograph by Chef Santi Taura
Elements
- 60g milk
- 60g sunflower oil
- 180g pastry flour (approx)
Technique
- 25g base
- 10g pastry for the highest half
Stuffing
- 33g parsley
- 175g chard
- 0.5kg boneless rockfish
- 58g virgin olive oil
- 5g paprika ‘faucet de cortir’
- 7g salt
- 1g pepper
- 11g garlic
- 1g chili
- 6.5g dashi powder
- 5g water
Technique
- 80g stuffing
Makes roughly 9 empanadas
Cooking from frozen
Time 15-18min
Temperature 210º
