Lampuki Pie by Anne Cremona For The Pastry: 14 oz. flour, 8 oz. butter, 1 cup ice cold water, pinch of salt….mix flour and salt, rub in butter. Add enough water to form a dough. Let it rest for 30 minutes. Cut in half and roll into a circle. For the Filling: ngredients 5 tablespoons olive oil, divided 4 slices Lampuki (Fish) 2 small onions diced 1/2 cup white wine 8 plum tomatoes deseeded, peeled and diced 1/2 cup chopped green olives 2 tablespoons capers 1/4 teaspoon dried crushed red pepper, optional 1 cup packed basil leaves Salt and pepper the zest of one lemon 3 cloves garlic About one cup of flour 2 medium sized potatoes very thinly sliced 1 eggplant sliced Directions Pour 3 tbs. of oil in skillet; Combine flour, salt, pepper. Dip fish slices into flour mixture. Fry fish for about 5 minutes on each side;Transfer the fish to a platter and tent with foil to keep the fish warm. Heat the remaining 2 tbs. of oil in the same skillet; add garlic and sauté for 2 minutes. Add onion and cook for an additional 8 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using and lemon rind and cook for 3 minutes more. Stir in the basil leaves and cook until it is wilted, about 3 minutes. Season with salt and pepper. Remove bones and skin from the fish and cut into small pieces. Put aside. In a dish covered with pastry add a layer of sliced potatoes, then a layer of sliced eggplant, the add a layer of chopped fish. End with a layer of sauce. Cover with the remaining pastry , prick the top with a fork to let out the steam. Brush with eggwash and bake in a preheated oven at 350 degrees for about an hour and a half or until top is nice and crunchy.
Posted on: Sun, 20 Jul 2014 08:30:00 +0000