Seafood Pastilla

Preparation:

In a frying pan, put the butter and brown the squids and shrimps Reserve them In another frying pan, brown the small dices of fish Reserve them Preparation of the chermoula Brown in olive oil, chopped garlic, spices, lemon juice and harissa. Add the parsley, chopped coriander Soak the vermicelli in hot water for 8 minutes, drain and cut it Poach the spinach, drain it and cut it up. Mix the spinach with a light béchamel sauce and a little bisque. In a large bowl, carefully mix the seafood, vermicelli and chermoula. In another bowl, mix the white fish and chermoula, lemon juice and salt. Correct the seasonings. Prepare the hazelnut butter, the eggs in a buttered round mould, spread the sheet of pastilla, hazelnut butter, white fish stuffing, spinach and finish with the seafood stuffing, vermicelli. Fold over the edges, coat with butter and beaten egg. Bake at 180°c, remove from oven when golden brown RHACHI Serve with the aioli and lemon sauce.