 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a typical maltese dish made with lampuki. Lampuki is mahi mahi when they are rather small and found in the mediterrenean, before they migrate. Be very careful to remove all the bones. Ingredients:
1 kg flour |
300 ml olive oil |
2 eggs |
1 teaspoon salt |
5 medium potatoes, peeled and very finely sliced |
1 kg fresh spinach, cooked and squeezed |
2 medium onions, chopped |
4 garlic cloves, chopped |
200 g green olives, chopped |
2 tablespoons capers |
200 ml tomato sauce |
4 tablespoons olive oil |
3 tablespoons fresh marjoram, chopped |
3 tablespoons fresh mint, chopped |
1 1/2 kg mahi mahi, filleted |
Directions:
1. Pasrty: process olive oil and flour until incorporated. Add the eggs and enough water ( about 2 tbsp) to make a dough. cover with plastic wrap and rest it for half an hour.
2. Filling: fry the onions in the olive oil until soft and golden. Add teh olives, capers and herbs and cook for a minute longer, stir in the tomato sauce and well squeezed spinach.Set aside to cool.
3. Dip the skinned and deboned fish in flour and fry the pieces until golden, set aside to cool.
4. Roll out half the dough to line a greased 30cm pie dish. Take half of the raw potato slices and lay on the bottom, on top fut half of the spinach mixture. distribute the lampuki fillets on top of this. Put the remaining spinach mix then the remaining potatoes.
5. Roll out the remaining dough and lay on top, sealing with 1 egg mixed with some water. Glaze the top with the remaining egg and decorate with any remaining dough.
6. Bake 190C for 45 minutes.
|
|