Puff pastry fish with gianchetti

Preparation:

Preparation: Defrost the puff pastry. As soon as it is ready, roll it out on a lightly floured work surface and brush the 2 pieces with a little beaten egg. Overlap them by matching the two parts perfectly, brush strokes, one against the other. With a pointed and very sharp knife, cut the shape of a fish from the pastry, slightly pot-bellied and equipped with dorsal and ventral fins. (If you are not sure of the result, prepare a cardboard model). Score the fins and tail, marking them, then, following the outlines of the fish, cut it inwards 1 cm from the edge but limiting the incision to the upper layer of pasta. Remove the cut sheet and you will get a kind of large vol-au-vent, in the shape of a fish, in fact. Brush it all over again with egg, after having also marked the eye. Prick the fish with the prongs of a fork then arrange it on a buttered plate and put it in the oven already at 200 degrees for about 15-18 minutes. Meanwhile, peel, trim the courgettes and cut them into sticks. Quickly pass the gianchetti under running water and so do the bean sprouts. Heat 2 tablespoons of oil in a large frying pan and brown the vegetables over high heat. Meanwhile, blanch the gianchetti for about 2 minutes in abundant salted water and add half a glass of wine. Drain them and add them to the zucchini and bean sprouts in the pan. Season with salt and keep on high heat for another 2 minutes then switch off. Take the puff pastry fish out of the oven and fill it with gianchetti. Sprinkle the preparation with a spoonful of chopped parsley and serve immediately.