Pastel de pescado
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pastel de pescado
  Seafood    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19052. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pastel de pescado
 Categories: Pies, Seafood, Masterchefs, New york, Rltbr
      Yield: 8 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      3 c  Flour, all purpose
      2 ts Salt
      1 pn Sugar
    1/2 c  Butter, unsalted, chilled
           -- cut into small pieces
    1/4 c  Water, cold (about)

MMMMM--------------------------FILLING-------------------------------
      2 bn Swiss chard, (3 to 4 lbs)
           -- coarsely chopped
      2 tb Butter, unsalted
      2 tb Oil, olive
      2 sm Chiles, split lengthwise,
           -- trimmed, seeded, finely
           -- chopped
      3 ea Garlic, cloves, chopped
      1 ts Ginger, finely chopped
      1 md Onion, chopped
      1 pn Nutmeg, ground
      1 pn Cumin, powder
      1 pn Thyme, dried
    1/2 ea Lemon, juice of (to taste)
           Salt
      1 lg Egg yolk, mixed with 1 ts
           -- water
      2 lb Cod, fillets, OR
      2 lb Whitefish, fillets
      1 pn Mustard, black, seeds
           -- (optional)
 
  For Pastry: ===========
  
       In a mixing bowl or processor, combine the flour, the salt, and
  sugar. Cut in 1/2 cup of butter until crumbly.  Add just enough cold
  water so that they dough holds together in a ball.  Seal in plastic
  wrap and refrigerate for at least 1 hour.
  
  For Filling: ============
  
       Working in small batches, blanch the Swiss chard in boiling
  salted water.  Drain, rinse under cold water, and thoroughly squeeze
  dry. Chop the chard finely and set aside.
  
       Heat 2 tablespoons of butter and oil in a large skillet.  Add
  chilies, garlic, ginger and saute over medium heat for 1 minute
  without browning. Add the onion, and cook with stirring until
  translucent. Add the nutmeg, cumin and thyme and cook 1 minute
  longer. Add Swiss chard and stir until completely dry.  Remove from
  heat, season to taste with lemon juice and salt, and set aside.
  
  To Assemble: ============
  
       Roll out the dough on a lightly floured work surface to a very
  large circle 1/4 inch thick.  Fold into quarters and carefully
  transfer the dough to a buttered 9-inch springform pan.  Unfold the
  dough and gently fit it into the bottom of the pan, leaving a
  generous overhang. Brush the bottom and sides with some of the egg
  yolk mixture and set aside to dry for about 10 minutes.
  
       Preheat oven to 375 F. Spread half of the Swiss chard filling
  over the dough and arrange fish fillets on top.  Cover evenly with
  remaining Swiss chard.  Gently gather up the edges of the dough in
  the center, and twist it into a topknot, pinching the knot with thumb
  and forefinger. Leaving a knot 2 to 3 inches high, cut off the excess
  dough. Brush with the remaining egg yolk mixture and sprinkle with
  mustard seeds, and cut several slashes around the top.
  
       Place on a baking sheet and bake until golden, 1 to 1 1/4 hours.
  Cool completely on a rack before removing sides of the pan.  Cut into
  wedges and serve at room temperature.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 19052 (Apr 03, 2005)

[an error occurred while processing this directive]