4 meagre fillets
2 puff pastry rolls
1 clove of garlic
½ cup of milk
2 spoons of olive oil
salt and pepper
Cut the carrots and the leek into small pieces and cook them over a medium heat with a drizzle of oil and a clove of garlic in a non-stick pan, adjusting with salt and pepper. Put aside. Unroll the puff pastry rolls and cut 1cm stripes.
In order to create a plot, place half of the stripes vertically and the other ones horizontally. Put one meagre fillet over the plot and over this a spoon of cooked vegetables. Close the puff pastry and seal the edges.
Brush with beaten egg with milk.
Bake in a preheated oven at 180°C for 30 minutes, until the surface is golden.
Serve the puff pastry baskets still hot, garnishing them with parsley.