I was in L.A. right before the thanksgiving weekend and had to make a few hors 'd oeuvres for some guest that Jp was having over to the house.  This was something quick and easy and used the local fresh persimmons which were just delicious.  I am a huge fan of persimmons and think they are highly underrated.  This appetizer used brik pastry which is thin Tunisian pastry that is great for wrapping and stuffing things in.   I added a little Ssamjang miso to the black cod to give some spice and flavor to the dish.  Here is the recipe hope you enjoy it.

1 lb of black cod cut into 1 inch by 1 inch pieces

4 tbsp of Ssamjang (miso and gochujang mixture)

1 package of brik pastry

1 egg beaten for brushing

2 persimmons ripe brunoise

2 tbsp julienne mint

1/2 of lime juiced

Soy glaze 

1/4 cup of fresh raw peanuts

5 tbsp of grape-seed oil

 

For the fish,

Take Ssamjang and spread a thin layer on top of each piece of black cod.  Then take your brik pastry and cut each sheet into quarters.  Place the black cod piece and place in the center of the quarter.  Then fold over the bottom over top the fish, and then the two sides. Roll the fish up into a small bundle brushing the end with egg to hold the pastry together.  You want to make sure that you work somewhat quickly and keep the pieces of brik pastry covered that your not using so the pastry doesn't dry out.  Repeat the process and until you have all the fish bundles finished.  You can place the finished ones on a sheet pan lined with parchment paper.  

Place the diced persimmon in a bowl and season with pinch of salt, lime, and chopped mint.  Set aside for at least 20 minutes. 

To finish

In a medium high saute pan add grape-seed oil and 6-7 black cod bundles.  Cook 2 to 3 minutes and then flip over and cook for another 2-3 minutes until golden brown.  Drain slightly on a paper towel.  Then place a small spoonful of persimmon on top of the black cod bundle and 1 chopped peanut. Drizzle with a little soy glaze, serve and enjoy!


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