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Tuesday, June 12, 2012

CACHUCHA WITH 15TH C DENTEX PIE RECIPE

Fried Fishes
Photo from: 
Klearchos Kapoutsis
L. Dentex macrophthalmus, Eng. large eyed dentex. This name is derived from dens (dentis) meaning ‘tooth’. Except for white along the backbone, caudal fins and anus, it is a red sparoid marine edible fish with an elongated, oval body. It has big round eyes. Marking its aggressiveness are four to six front teeth, which are more developed than those in the back of the mouth. It is found in the Atlantic and the Mediterranean, especially on the coasts of Malaga and Granada. It is a relative of the sea beam, see dentón. [Castro. Alimentación. 1996:327; and Nola. 1989:lix-5:lx-1:lx-2 etc]

DENTEX PIE ADAPTED FROM NOLA lix-5 DENTOL EN PAN

Ingredients
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

Sauce:
1 c bitter orange juice
1 dentex liver
1 slice toasted bread

Fish Pie
Photo from: 
Rich Wigley
Preparation

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.

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