Moroccan Pastilla

Ingredients (8 people):
1 kg whiting
350 of pink shrimps
350g of squid
350g of scallops
350g of small shrimps
250g rice vermicelli (Chinese noodles)
Large shrimp
15 to 20 of Brick Sheets (used 16)
3 cloves of garlic
1 egg yolk
Butter
1 tbsp sweet pepper
1 tablespoon cumin
1 tbsp of lemon juice
1 teaspoon of pepper
Hot pepper according to taste
chiseled coriander
Chopped parsley

Preparation:

STEP 1 :
chermoula
Chop the chopped parsley with garlic and a pinch of salt.
Put in a salad bowl, add cumin, sweet pepper, pepper, lemon juice and hot pepper, mix well.

2ND STEP :
Brush each fish with this mixture, do not mix the fish, each kind apart.

STEP 3:
Fry each kind of fish by itself in a little butter.

STEP 4:
Arrange the fried fish on a large plate and place on top and mix.
Boil water, immerse in vermicelli for 5 minutes, rinse with water and allow to drain.
After, sauté in the little butter left after frying the fish.

STEP 5:
In a large round mold or other, spread the sheets of brick, butter slightly with a brush.
Put on the surface a layer of crumbled fish.

STEP 6:
Fold the sides of the pastry sheets over them.
Spray a little egg yolk with the brush to stick the leaves.
Proceed to cover with the pastry sheets.
Butter and stick with the eye yellow.
So on until your pastilla is closed.

STEP 7:
Heat your oven to 180 ° C, put small pieces of butter on the pastilla before baking.

STEP 8:
Cook for 30 minutes until golden brown.

Advice:

DECORATE WITH SHRIMPS AND LEMON WASHERS ON THE TOP. SERVE HOT.