Redalinho
March 15th, 2009, 02:25 PM
Seafood Pastilla (Morocco)
http://img7.imageshack.us/img7/6717/27260017609b926a7903.jpg
Ingredients:
½ cup charmoula
½ lb monkfish, whiting or other firm-fleshed white fish, cleaned, filleted and cut into 1-inch chunks
½ lb medium shrimp peeled and cleaned
½ lb sea scallops, all fibrous muscles removed and discarded
½ lb phyllo pastry, thawed
Clarified butter:
8 Tbsps unsalted butter cut into chunks
http://img17.imageshack.us/img17/4088/pastillafruitsdemer.jpg
Preparation:
1. Preheat the oven to 350F.
2. Prepare the charmoula by doubling the amount of cilantro that is called for in the recipe and omitting the parsley, then transfer to a medium-sized bowl.
3. Slice the fish into 1-inch chunks; peel and devein the shrimp; cut each scallop in half crosswise. Place seafood in a large nonreactive bowl, and toss with charmoula. Cover with plastic wrap, and leave to marinate for at least thirty minutes. (If you are not going to use it right away, refrigerate until needed.)
4. To clarify the butter, place the chunks of butter in a small heavy saucepan, and melt over low heat. When it starts to froth, remove from heat, skim off the foam and strain through cheesecloth to eliminate the milk solids. (Note: do not skip this step or the phyllo will not crisp up).
5. Brush the clarified butter on the bottom and sides of a 6-inch ovenproof skillet or pie pan. Working quickly so the pastry doesn’t dry out, drape four or five sheets of phyllo over the skillet, and brush each layer with more clarified butter.
6. Squeeze out any excess moisture from the seafood, and spoon the mixture into the center of the pastry. Carefully draw together the edges of the pastry in the shape of a parcel, and twist off the excess.
7. Brush the pie with remaining butter, cover with foil and bake for ten minutes, or until the pastry is lightly browned. When it is done and cool enough to handle, cover pie with a plate, and invert the assembly.
8. Slice into wedges with a serrated knife and serve. Serves 6.
Hints & Tips:
To make individual pastilla servings, use 2 sheets of phyllo dough (10-inches x 11-inches) with butter between the layers. Trim a 1-inch strip from the 11-inch side so the dough measures 10-inches square, saving the strip. Fold phyllo sheets in half, and spoon seafood mixture onto the center. Twist corners of phyllo dough up into a “rose” and secure with the 1-inch phyllo strip.
http://img5.imageshack.us/img5/6681/pastillacrevette.jpg
http://img7.imageshack.us/img7/6717/27260017609b926a7903.jpg
Ingredients:
½ cup charmoula
½ lb monkfish, whiting or other firm-fleshed white fish, cleaned, filleted and cut into 1-inch chunks
½ lb medium shrimp peeled and cleaned
½ lb sea scallops, all fibrous muscles removed and discarded
½ lb phyllo pastry, thawed
Clarified butter:
8 Tbsps unsalted butter cut into chunks
http://img17.imageshack.us/img17/4088/pastillafruitsdemer.jpg
Preparation:
1. Preheat the oven to 350F.
2. Prepare the charmoula by doubling the amount of cilantro that is called for in the recipe and omitting the parsley, then transfer to a medium-sized bowl.
3. Slice the fish into 1-inch chunks; peel and devein the shrimp; cut each scallop in half crosswise. Place seafood in a large nonreactive bowl, and toss with charmoula. Cover with plastic wrap, and leave to marinate for at least thirty minutes. (If you are not going to use it right away, refrigerate until needed.)
4. To clarify the butter, place the chunks of butter in a small heavy saucepan, and melt over low heat. When it starts to froth, remove from heat, skim off the foam and strain through cheesecloth to eliminate the milk solids. (Note: do not skip this step or the phyllo will not crisp up).
5. Brush the clarified butter on the bottom and sides of a 6-inch ovenproof skillet or pie pan. Working quickly so the pastry doesn’t dry out, drape four or five sheets of phyllo over the skillet, and brush each layer with more clarified butter.
6. Squeeze out any excess moisture from the seafood, and spoon the mixture into the center of the pastry. Carefully draw together the edges of the pastry in the shape of a parcel, and twist off the excess.
7. Brush the pie with remaining butter, cover with foil and bake for ten minutes, or until the pastry is lightly browned. When it is done and cool enough to handle, cover pie with a plate, and invert the assembly.
8. Slice into wedges with a serrated knife and serve. Serves 6.
Hints & Tips:
To make individual pastilla servings, use 2 sheets of phyllo dough (10-inches x 11-inches) with butter between the layers. Trim a 1-inch strip from the 11-inch side so the dough measures 10-inches square, saving the strip. Fold phyllo sheets in half, and spoon seafood mixture onto the center. Twist corners of phyllo dough up into a “rose” and secure with the 1-inch phyllo strip.
http://img5.imageshack.us/img5/6681/pastillacrevette.jpg