Recipe - Pastel De Pescado

PASTRY
3 cup Flour, all purpose
2 teaspoon Salt
1 pn Sugar
One half cup Butter, unsalted, chilled
cut into small pieces
One fourth cup Water, cold (about)

FILLING
2 bn Swiss chard, (3 to 4 lbs)
coarsely chopped
2 tablespoon Butter, unsalted
2 tablespoon Oil, olive
2 small Chiles, split lengthwise,
trimmed, seeded, finely
chopped
3 Garlic, cloves, chopped
1 teaspoon Ginger, finely chopped
1 md Onion, chopped
1 pn Nutmeg, ground
1 pn Cumin, powder
1 pn Thyme, dried
One half Lemon, juice of (to taste)
Salt
1 lg Egg yolk, mixed with 1 ts
water
2 pound Cod, fillets, OR
2 pound Whitefish, fillets
1 pn Mustard, black, seeds
(optional)

For Pastry:
===========

In a mixing bowl or processor, combine the flour, the salt, and
sugar. Cut in One half cup of butter until crumbly. Add just enough cold
water so that they dough holds together in a ball. Seal in plastic
wrap and refrigerate for at least 1 hour.

For Filling:
============

Working in small batches, blanch the Swiss chard in boiling
salted water. Drain, rinse under cold water, and thoroughly squeeze
dry. Chop the chard finely and set aside.

Heat 2 tablespoons of butter and oil in a large skillet. Add
chilies, garlic, ginger and saute over medium heat for 1 minute
without browning. Add the onion, and cook with stirring until
translucent. Add the nutmeg, cumin and thyme and cook 1 minute
longer. Add Swiss chard and stir until 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 One fourth inch thick. Fold into quarters and carefully
transfer the dough to a buttered 9inch 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
mixture and set aside to dry for about 10 minutes.

Preheat oven to 375 F. Spread half of the Swiss chard filling
over the dough and arrange fish fillets on top. Cover evenly 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 mixture and sprinkle with
mustard seeds, and cut several slashes around the top.

Place on a baking sheet and bake until golden, 1 to 1 One fourth hours.
Cool completely on a rack before removing sides of the pan. Cut into
wedges and serve at room temperature.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Felipe RohasLombardi, RojasLombardi Restaurant,
: New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip