Dough Packets

Ingredients

• 1 packet Wan-Tan dough sheet (12 x 12 cm; Asian stores)
• 400 g fish fillet (cod, redfish...)
• 2 tbsp lemon juice
• 150 g crème fraîche
• 2 egg whites
• Salt
• black pepper (freshly ground)
• 2 Spring Onions
• 100 g sea crab meat
• frying oil
• 1 lemon (juice and zest)
• 1 tbsp chopped dill sprigs
• 3 tbsp crème fraîche
• 150 g yogurt
• Salt
• black pepper (freshly ground)
• a pinch sugar
• frisée salad

Instructions

1. 1.

   Cut the fish fillet into small pieces and combine with lemon juice, crème fraîche and 1 egg white in a food processor; pulse until not too fine. Season with salt and pepper.

2. 2.

   Clean, wash and finely chop the spring onions. Mix them with the crab meat and add to the fish mixture.

3. 3.

   Place each dough sheet on top of another to form a square. Brush the dough with the remaining egg white so it sticks together.

4. 4.

   Spoon 1 tbsp of filling into the center of each dough square, brush the edges with egg white, and fold the corners over the filling. Prepare 12 packets this way.

5. 5.

   Heat frying oil to 175 °C (hot enough when bubbles rise on a wooden spoon stick). Fry the packets in batches until golden brown. Drain on paper towels.

6. 6.

   Whisk lemon juice and zest with dill, crème fraîche and yogurt; season with salt, pepper and sugar to taste.

7. 7.

   Arrange the dough packets on plates with lemon sauce and garnish with frisée salad.