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Monday, November 28, 2016

PALAMIDA WITH TUNA TURNOVERS

Skipkack tuna
(Kasai Rinkai Suizokuen, Tokyo
Photo from t-mizo
palomida, atún de altura, bonito de altura, bonito de veintre rayado, listado, Cat pelamide, boníto de ventra raillat,  L. Katsuwonus pelamis, Eng. skipjack tuna, striped bellied bonito, striped bellied tunny. It is a dark purplish blue fish, with a silvery belly and lower sides. It has four to six longitudinal dark bands. It is about 108 cm long and weighs between 32.5-34.5 kilos. It is a migrating fish found in the Pacific and the Atlantic living in tropical and warm temperate waters but not in the Black Sea. It swims in schools and is caught with a hock-and-line or with nets.

Raw skipjack is red. When cooked it turns brown. As it is a continuous swimmer, its muscles are rich in energy and it is more flavorful than other tunas. To reduce the strength of the flavor, it can be soaked for an hour before cooking. When cooked the firmness increases. It is, therefore, recommended to undercook it. It can be grilled, baked or fried. See bonito. [Corbera. 1998:229; ES: FIGIS. 2002; ES: Species. Jun 17, 03; Nola. 1989:lx-3: lx-4:lxi-1; and Nola/Pérez. 1994:204]

SKIPJACK TUNA TURNOVERS ADAPTED FROM NOLA lx-3 PALAMIDA EN PAN[1]
damacija moja inspiracija
Photo from: 
...friška odma sa koče,,,

Ingredients

1 lb of a tunafish
¼ tsp white pepper
1 tbsp ginger
salt to taste
½ tsp mashed and dissolved saffron (optional)

The Medieval Spanish Chef’s additions.
1 small onion chopped
2 apple chopped
2 egg slightly beaten
12 turnovers
1 slightly beaten egg
1 tbsp olive oil

Preparation
Tuna Lovers' Delight
Photo: by: Lord-Williams

PREHEAT OVEN TO 400ºF/200ºC

Scale and clean tuna. Cut it into rounds four fingers thick. Grind pepper, ginger, salt and saffron if desired. Sprinkle the fish with this seasoning.

Make turnovers large enough to hold a round of tuna. Place one round of tuna in each turnover. Paint the edges of the dough with egg and seal it shut. Paint each turnover with olive oil. Cook 10 minutes on each side or until done.

Nola advises that the best time to eat tuna fish is in the month of March.




[1] For more of Nola’s tuna recipes see blog titled juncia olorosa published August 3, 2015 and jurel published August 7, 2015

NOLA lx-3




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