Photo from: Klearchos Kapoutsis
DENTEX PIE ADAPTED FROM NOLA lix-5 DENTOL EN PAN
1 lb dentex (1 or 2 fish depending on size)
2 c milk
dough for 1 pie
1 tsp pepper
salt to taste
2 shavings of ginger
½ of a whole cinnamon stick splintered
2 tbsp virgin olive oil
1 c bitter orange juice
1 dentex liver
1 slice toasted bread
Photo from: Rich Wigley
Clean the fish reserving the liver, and wash it. Cut it into rounds. Put these in a pan with the milk and bring it to a gentle simmer. Pouch the fish for 4 minutes. Remove from heat. Discard the milk and flake the fish. Add the spices and mix well.
PREHEAT OVEN TO 350º F/180º C
Prepare pie dough and place a layer on the bottom and sides of a pie tin. Put the fish mixture on top and drizzle olive oil over it. Cover with a lid of dough and press the edges together and poke holes in the lid. Bake 15-20 minutes until golden brown.
Roast the liver with the bread soaked in the orange juice. When the liver is cooked, place the mixture in a food processor and grind it. Before serving, the pour the mixture into a hole in the crust.