Search the entire site for recipes

Search for :

Pastel De Pescado
Pastel De Pescado Category:     Seafood 
Views:     325 
Ratings:    
Comments:    
Ingredients And Procedures

-----------------------------------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)

----------------------------------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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup
Arame-Stuffed Mushroom Caps


Twitter






Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2017 Sean Noble, All rights reserved
Read our Disclosure Policy