Photo from Spotykach
OCast debaxo, Eng underneath, such as a fish under the sea or fish under turnover dough. [Nola/Iranzo.1982: xxxiiii-4 :lxv-2: xliii-2 etc]
WOLFFISH TURNOVERS ADAPTED FROM NOLA'S lxv-2 LOBO EN PAN
For 12-18 turnovers
½ tsp white pepper
1 tsp ginger scrapings
1 tsp dill
1 tbsp parsley
salt to taste
½ c orange juice or juice from one orange
olive oil for frying
|An Irresistible Turnover for What's Underneath!|
Photo by: Lord-Williams
Make a marinade of the spics and herbs and orange juice. Stir altogether. Add the fish.
Make turnover dough. Roll it out and make circles. Put one teaspoon of the fish mixture on each turnover. Fold it over for the fish to be underneath half the dough, dampen edges for them to stick together. Press the edges with the tip of a spoon and prick the middles with a fork.
Heat oil in a frying pan and deep-fry the turnovers.
Dainty turnovers make unique d'hors d'oeuvres, larger ones can be served as a light meal with salad or a first course in a dinner. No matter what way they are served, they are most tasty.
Nola relates that this fish is good in the months of June, July and August.