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Pastel De Pescado

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Eggs Swiss Masterchefs, New york, Pies, Rltbr, Seafood 8 Servings

INGREDIENTS

3 c Flour, all purpose
2 t Salt
1 pn Sugar
1/2 c Butter, unsalted chilled
cut into small pieces
1/4 c Water, cold about
2 Swiss chard, 3 to 4 lbs
coarsely chopped
2 T Butter, unsalted
2 T Oil, olive
2 Chiles, split lengthwise
trimmed seeded finely
chopped
3 Garlic, cloves chopped
1 t Ginger, finely chopped
1 Onion, chopped
1 pn Nutmeg, ground
1 pn Cumin, powder
1 pn Thyme, dried
1/2 Lemon, juice of to taste
Salt
1 Egg yolk, mixed with 1 ts
water
2 lb Cod, fillets OR
2 lb Whitefish, fillets
1 pn Mustard, black seeds
optional

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 861
Calories From Fat: 452
Total Fat: 50.6g
Cholesterol: 214.3mg
Sodium: 1475.5mg
Potassium: 1123.8mg
Carbohydrates: 44.3g
Fiber: 4.3g
Sugar: 3.5g
Protein: 55.8g


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