A Lampuki pie is a great recipe to try if you want to do something a little different with your lampuki other than fried or baked.
Lampuki is the Maltese name for dorado, dolphinfish, or mahi-mahi. A type of fish typically found in around the waters of Malta during autumn. It is a white, meaty fish with a delicate flavour and loved by many
Ingredients:
Pie Filling:
1 kg/2.2lb Lampuki, filleted
1 Large Onion, finely chopped
2 Cloves Garlic, crushed
3 Large Ripe Tomatoes, chopped (seeds and juice discarded)
1 Small Eggplant, diced
1 Large Potato cut into small cubes
50g/1.76oz Sun-dried Tomatoes, chopped
50g/1.76oz Pitted Black Olives, sliced
150g/5.3oz Fresh Baby Spinach
1 1/2 Tbls Chopped Fresh Mint and Basil
1 Bay Leaf
3 Tbls Breadcrumbs
Juice of 1/2 Lemon
Olive Oil
1 Tbls Butter
Salt and pepper
Shortcrust and puff pastry are both good to use for this pie.
Method:
Season the Lampuki fillets with salt and pepper. Fry on both sides for a few minutes. Remove from pan and set aside. When they are cool enough to touch by hand, chop into bite sized pieces not too small. Half will be used in the filling mixture and the remaining will be placed between the pie filling in the pie (this way you will have chunks of fish in your pie instead of it all being combined).
To the same pan add the butter, onions and potatoes. When the onions starts to soften add the diced eggplant and continue cooking till it becomes slightly soft. Add the garlic and chopped tomatoes and simmer for about 15 minutes. Now add the sun-dried tomatoes, olives, spinach, basil and mint. Season with salt and pepper, drizzle a little olive oil and a 1/4 of the lemon juice and let it simmer gently until the spinach has wilted. Add half of the chopped lampuki fillets, a 1/4 lemon juice and combine well. Let it cook for about 15 minutes. When ready, leave to cool completely, remove bay leaf and stir in the breadcrumbs.
Butter grease a 28cm pie dish. Lay your pastry and half the filling. Place remaining chopped fillets on top and cover with remaining filling. Cover with pastry and brush the top of a with beaten egg.
Bake in pre-heated oven 180C/350F for 1 hour or until pastry is cooked and golden on top.
Enjoy!
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