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Ingredientes
- 3 c. Flour, all purpose
- 2 tsp Salt
- 1 pch Sugar
- 1/2 c. Butter, unsalted, chilled cut into small pcs
- 1/4 c. Water, cool (about)
- 2 bn Swiss chard, (3 to 4 lbs) coarsely minced
- 2 Tbsp. Butter, unsalted
- 2 Tbsp. Oil, olive
- 2 sm Chiles, split lengthwise, trimmed, seeded, finely minced
- 3 x Garlic, cloves, minced
- 1 tsp Ginger, finely minced
- 1 med Onion, minced
- 1 pch Nutmeg, grnd
- 1 pch Cumin, pwdr
- 1 pch Thyme, dry
- 1/2 x Lemon, juice of (to taste)
- Â Â Salt
- 1 lrg Egg yolk, mixed with 1 ts water
- 2 lb Cod, fillets, Or possibly
- 2 lb Whitefish, fillets
- 1 pch Mustard, black, seeds (optional)
Direcciones
- For Pastry:In a mixing bowl or possibly processor, combine the flour, the salt, and sugar. Cut in 1/2 c. of butter till crumbly. Add in just sufficient cool water so which they dough holds together in a ball. Seal in plastic wrap and chill for at least 1 hour.
- For Filling:Working in small batches, blanch the Swiss chard in boiling salted water. Drain, rinse under cool water, and thoroughly squeeze dry. Chop the chard finely and set aside.
- Heat 2 Tbsp. of butter and oil in a large skillet. Add in chilies, garlic, ginger and saute/fry over medium heat for 1 minute without browning. Add in the onion, and cook with stirring till translucent/soft. Add in the nutmeg, cumin and thyme and cook 1 minute longer. Add in Swiss chard and stir till 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 mix and set aside to dry for about 10 min.
- Preheat oven to 375 F. Spread half of the Swiss chard filling over the dough and arrange fish fillets on top. Cover proportionately 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 mix and sprinkle with mustard seeds, and cut several slashes around the top.
- Place on a baking sheet and bake till golden brown, 1 to 1 1/4 hrs.
- Cold completely on a rack before removing sides of the pan. Cut into wedges and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 8 servings | |
| Calories 561 | |
| Calories from Fat 183 | 33% |
| Total Fat 20.72g | 26% |
| Saturated Fat 10.08g | 40% |
| Trans Fat 0.09g | |
| Cholesterol 151mg | 50% |
| Sodium 1828mg | 76% |
| Potassium 1074mg | 31% |
| Total Carbs 38.19g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.01g | 1% |
| Protein 52.51g | 84% |
