Ai Peoci boats

Preparation:

Preparation: Prepare the puff pastry (or defrost the frozen one at room temperature). Let the fish defrost at room temperature. Finely chop the garlic and basil and sauté them in the oil. Add the well-drained peoci to the sauce, leaving them to infuse for a few moments; then season with salt and pepper, sprinkle with two or three tablespoons of water and thicken the cooking juices. Now roll out the dough on a floured surface into a thin sheet and cut out oval pieces suitable for lining eight small boat-shaped moulds. Distribute a few dry beans in the boats and bake at 200 degrees for 15-20 minutes. In the meantime, prepare the béchamel: melt the butter in a saucepan and mix in 30 g of flour, stirring very gently with a wooden spoon to eliminate any lumps; dilute with hot milk, season with a pinch of salt and a pinch of pepper and cook for about 10 minutes, stirring constantly. Remove the béchamel from the heat and stir in the grated Emmenthal and the egg yolks. As soon as the boats are cooked, remove them from the oven, let them cool and take them out of the oven, placing them on a plate that can go in the oven: fill them with peoci, cover them with the béchamel sauce, then put them in the oven for another 5-10 minutes. When cooked, bring the dish directly to the table.