3. Cut out the contours of the fish. Press the edges to weld the two pastes together.
4. Cut strips of about 1cm on each side of the fish, then twist them.
5. Draw the fish patterns on the tail and face.
4. Mix the egg yolk in milk and brush everything. Sprinkle with sesame seeds.
5. Bake for about twenty minutes at 180 °. Serve straight from the oven.
Preheat the oven to 180°
1. Roll out a puff pastry, and cut it into a fish shape.
2. Spread the 90g of sardinade, then cover with the second puff pastry.
3. Cut out the contours of the fish. Press the edges to weld the two pastes together.
4. Cut strips of about 1cm on each side of the fish, then twist them.
5. Draw the fish patterns on the tail and face.
4. Mix the egg yolk in milk and brush everything. Sprinkle with sesame seeds.
5. Bake for about twenty minutes at 180 °. Serve straight from the oven.
