RECIPE: For all the fish taco lovers - REC: Baco

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lisainla

Well-known member
REC: Bäco flatbread

Recipe: Bäco flatbread June 11, 2008

Bäco flatbread
Total time: 1 hour, 10 minutes, plus rising time

Servings: Makes 10 flatbreads

Note: Adapted from a recipe by Josef Centeno. This makes more yogurt mixture than is needed. The remainder can be used as a dip or spread and will keep, refrigerated, for two days.

1 cup plain Greek yogurt
Juice of 1/2 lime
1 1/2 teaspoons dried culinary lavender
1 clove garlic, minced
1 1/2 teaspoons minced fresh ginger
Kosher salt
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
6 tablespoons olive oil
3 cups flour

1. In a nonreactive bowl, mix the yogurt, lime juice, lavender, garlic and ginger. Season with one-half teaspoon salt, or to taste. Set aside.

2. In a large bowl, combine the yeast with 1 cup warm water and the sugar. Cover and allow to sit for 10 minutes, or until frothy. Separately, mix the olive oil with 3 tablespoons of the yogurt mixture.

3. Stir half of the flour into the yeast mixture, then add the yogurt mixture. Stir in the rest of the flour and the 1 teaspoon salt, and knead for 10 minutes, or until the dough is elastic. Place the dough in an oiled bowl, loosely cover and allow to rise in a warm area until doubled in size, about 1 1/2 hours.

4. Punch down the dough and knead for another 10 minutes. Divide the dough into 10 equal portions; roll out each into an oval a little over

8 inches long and 4 inches wide. If the dough contracts while rolling, let it rest while you roll out another piece, then come back to it (it will relax and roll more easily).

5. Heat a seasoned cast-iron griddle or frying pan over medium-high heat. Oil the surface lightly with canola oil and grill the dough, one or two pieces at a time, until each is puffed and golden-brown on the bottom, 30 seconds. Flip the bread over and grill the second side for 30 seconds, until golden-brown. The bread will be soft, not crispy. Keep warm until ready to serve. (You also can rewarm the bread in a 400-degree oven for 1 to 2 minutes.)

Each flatbread: 216 calories; 4 grams protein; 30 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 121 mg. sodium.

 
REC: Pesco Bäco filling

Recipe: Pesco bäco June 11, 2008

Pesco bäco
Total time: 30 minutes plus chilling time

Servings: 10

Note: Adapted from a recipe by Josef Centeno. Panko (Japanese bread crumbs) is available at well-stocked supermarkets and Asian markets.

2tablespoons minced chives
2tablespoons minced shallot
2 tablespoons lemon zest
2 tablespoons parsley, minced
Scant 2 pounds albacore tuna steaks, about 1 1/2 inches thick (you can substitute tilapia, cod or pollock)
Kosher salt
Freshly ground black pepper
5 eggs
3 cups panko
Vegetable oil for frying
10 flatbreads
About 2/3 cup ancho-pomegranate sauce (see recipe)
2 medium avocados, peeled, seeded and sliced (into 20 slices)
About 2/3 cup pickled red onion (see recipe)
3 1/3 tablespoons garlic-chive cream (see recipe)
About 2/3 cup salbitxada sauce (see recipe)

1. In a small bowl, combine the chives, shallots, lemon zest and parsley and set aside.

2. Cut the albacore into 10 pieces about 2 inches by 1 1/2 inches (each piece will be about 3 ounces). Season each piece with one-fourth teaspoon salt and a pinch of pepper.

2. In a medium bowl, whisk together the eggs with 2 tablespoons of the herb mixture (reserve the remaining amount) and set aside. Place the panko in another medium bowl.

3. Dredge the fish in the egg mixture, then in the panko; place on a parchment-lined baking pan. Refrigerate, uncovered, for 30 minutes.

4. Fill a medium, heavy pot with enough oil to come about 3 inches up the sides (or use a deep fryer). Heat the oil until a thermometer inserted reads 375 degrees. Fry the fish, a few pieces at a time, until the panko turns golden and the fish is seared, a little over 1 minute. Set the fish aside on a paper towel until all of the fish is fried. Slice each piece lengthwise into four slices.

5. To assemble a bäco, place a flatbread on a plate. Spoon about 1 tablespoon ancho-pomegranate sauce over the bread, top with two slices of avocado, then four slices of the fish. Top the fish with a scant tablespoon each of pickled onion and salbitxada and a teaspoon of garlic-chive cream (or to taste). Drizzle a good pinch of the reserved herb mixture over the top. Gently fold one end of the flatbread over to form a sandwich, and serve immediately. Repeat with the remaining flatbreads.

Each serving: 681 calories; 31 grams protein; 52 grams carbohydrates; 6 grams fiber; 39 grams fat; 6 grams saturated fat; 149 mg. cholesterol; 1,004 mg. sodium.

 
REC: Salbitxada Sauce

Salbitxada sauce
Total time: 20 minutes

Servings: Makes about 2 cups

Note: Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: www.fda.gov/oc/opacom/hottopics/ tomatoes.html.

2 tablespoons whole almonds
1/2 serrano chile, seeded, diced
6 cloves garlic, minced
2 ripe tomatoes, cored, seeded and diced
Zest of 1/2 lemon
2 tablespoons thinly sliced Italian parsley
1 tablespoon sherry vinegar
Olive oil
Kosher salt
Freshly ground pepper

1. Toast the almonds in a sauté pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes.

2. Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired. This will keep for two days, refrigerated.

Each tablespoon: 36 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 19 mg. sodium.

 
REC: Garlic-Chive Cream

Garlic-chive cream
Total time: 10 minutes

Servings: Makes about 1 1/2 cups

Note: From Josef Centeno.

1 cup crème fraîche
1/4 cup buttermilk
2 cloves garlic, minced
3 tablespoons thinly sliced chives
1/2 teaspoon lemon zest
3/4 teaspoon lemon juice
Kosher salt
Freshly ground black pepper

In the bowl of a standing mixer -- or in a large bowl, using a hand-held mixer -- whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste. Refrigerate 1 hour before serving. This will keep, refrigerated, for one day.

Each tablespoon: 22 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 2 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 32 mg. sodium.

 
REC: Ancho-Pomegranate Sauce

Ancho-Pomegranate Sauce
Total time: 30 minutes

Servings: Makes a scant 1 1/2 cups

Note: Adapted from a recipe by Josef Centeno.

1 poblano pepper
1 red bell pepper
2 medium ancho peppers (dried poblanos), rehydrated
1/2 small serrano chile
1/4 cup olive oil
Generous 1/2 cup toasted walnuts
1 clove garlic
3 tablespoons dry bread crumbs (toasted white country bread)
1 teaspoon pomegranate molasses
1 teaspoon cumin
Juice and zest of 1/2 lemon
1/2 bunch cilantro
Kosher salt
Freshly ground black pepper

1. Roast the poblano and red bell peppers on a rack over a gas burner over high heat, turning until the skin is completely charred, about 10 minutes. Cool the peppers in a bowl loosely covered with plastic wrap, then peel and seed.

2. Put the poblano, bell and ancho peppers, serrano chile, olive oil, walnuts, garlic, bread crumbs, pomegranate molasses, cumin, lemon and cilantro in a food processor or blender; purée well.

3. Strain the sauce through a medium-mesh strainer and season with 1 1/2 teaspoons salt and a couple grinds of black pepper, or to taste. This will keep, refrigerated, for three days.

Each tablespoon: 49 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 153 mg. sodium.

 
REC: Pickled Red Onion

Pickled red onion
Total time: 15 minutes

Servings: Makes about 2 cups Note: Adapted from Josef Centeno.

1/4 cup sherry vinegar
1/4 cup olive oil
2 tablespoons sugar
1/4 of a jalapeño pepper, quartered
1/2 bunch fresh mint, leaves removed and sliced crosswise very thinly
Freshly ground black pepper
1 bay leaf
1 red onion, trimmed and julienned lengthwise

1. In a small saucepan, combine the vinegar, oil, sugar, jalapeño, mint, a couple grinds of pepper and the bay leaf and bring just to a boil.

2. Put the onion in a bowl and pour the hot mixture over it. Allow the mixture to sit for two hours, stirring occasionally. This will keep, refrigerated, for two days.

Each one-eighth cup: 40 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.

 
Oh trust me, if I ever made something this elaborate, you'd all hear about it!

Part of the issue is that I am the only person who likes fin fish at my house - would you like to come over?

smileys/smile.gif

 
Oh man....a couple of years ago I would have been all over this! This looks

fantastic and the kind of challange I would have loved to do. Not today, sadly.....

 
Too bad we didn't live closer to each other. We could meet in my kitchen and each

take one component. Someone could bring the wine (or beer would be good with this) and we could share lunch or dinner!
How's that for a plan?

 
Thanks Lisa...

This sounds wonderful. I am definitely going to make this in the next few weeks. My crowd would love it.

 
Great plan. That's what I do with a group of girlfriends. It's a total blast. Next up for us is

cooking tandoori but I might suggest we tackle this some time.

 
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