Fish wrapped in ham with crushed peas and warm tomato
Posted: February 21, 2012 Filed under: Fish, Vegetables | Tags: Cod, Fish, Ham, Mafalda Pinto Leite, Peas, Tomato Leave a comment »
Another MaMafalda Pinto Leite’s Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time]. It is quick, easy and a spectacular combination of flavors. I was a bit too slow, but the author probably only set up the alarm clock once she got all the ingredients prepared. Still, it is worthwhile doing it.
Fish wrapped in ham with crushed peas and warm tomatoes
Ingredients
- 4 rosemary springs
- 4 white fish firm fillets (I used fresh cod)
- 4 prosciutto or jamón slices
- 2 tablespoons olive oil
- 1 leek cut in slices (only the white parts)
- 2 tomatoes finely chopped
- 2 cups of frozen peas
- 1/2 of vegetable or chicken stock
- 2 tablespoons chopped minth
- Salt and pepper to taste
Method
Put the rosemary springs on top of each fish fillet. Pepper it. Wrap each fillet with one ham slice.
Heat half the olive oil in a frying pan in medium-high heat. When it is hot, put the fish in, and cook for 4 minutes or until it is done. Transfer to a plate and cover with foil to keep warm. Fold the tomato into the same frying pan and cook for about 1 minute or until it is warm.
In the meanwhile, heat the other half of the olive oil in a medium size sauce pan. When it is pipping hot, fold in the sliced leeks and sauté until they are soft. Poor in the stock and let it boil. Then, add the peas and bring to boil for about 6min. When ready, add the mint, salt and pepper to taste. Crush the peas.
Serve the fish together with the tomato and the crushed peas.
Pizza Bianca with Potato and Anchovies
Posted: September 23, 2011 Filed under: Fish, Vegetables | Tags: Cheese, Fish, Herbs, Masterchef Australia, Pizza, Potatoes, spinach Leave a comment »
You don’t like tomato sauce on your pizza? Don’t worry, we have have something for you: a pizza bianca, courtesy of Gary Mehigan and Masterchef Australia This elegant combination of flavours and textures is so good, you will have you wish you had made two pizzas. The Classic Pizza Margherita is good, but this one is something else…
Pizza Bianca with Potato and Anchovies
Ingredients
- semolina and plain flour, for dusting
- 1 x 120g dough portion (I used already made pizza dough)
- 1 garlic clove, peeled and bruised
- 3 sprigs rosemary
- ¼ cup extra virgin olive oil, plus extra for brushing
- ½ cup Parmesan cheese, coarsely grated (I replaced it with granna padano)
- ½ cup aged provolone, coarsely grated (I replaced it with Gruyere)
- 1 waxy potato, such as Desiree, very thinly sliced
- ¼ cup wild rocket leaves, washed, drained (I replaced it with baby spinach)
- 60g buffalo mozzarella, torn
- 6 anchovy fillets (optional) (only had anchovy filled with cappers, so used it instead).
Method
Place an unglazed terracotta tile into an oven and heat to 250°C. Sprinkle a clean work surface with semolina and flour and use your fingers or rolling pin to stretch out the dough until about 25cm in diameter or to desired thickness. Dust a wooden paddle or sheet of baking paper with semolina and flour and place dough on top.
Step 2: In a small bowl add garlic, 1 sprig of rosemary, 2 tablespoons of oil and a pinch of salt. Brush the dough with the oil.
Step 3: Combine cheeses and scatter over dough, leaving a 1cm border around the edge. Strip leaves from remaining rosemary and sprinkle over dough.
Step 4: Lay the potato slices evenly over the dough. Brush with oil and sprinkle with sea salt flakes.
Step 5: Slide pizza onto hot terracotta tile and bake for 5-6 minutes or until golden and crisp. Remove pizza from oven. Brush the crust with olive oil.
Step 6: Mix rocket with remaining olive oil and a pinch of salt in a bowl. Scatter mozzarella, anchovies, and rocket over pizza. Season with freshly ground black pepper and serve.
