September 23, 2013

NCR-10 [Fish]: Hamsi Crisps with Olive Oil Bread

A recipe from Mikla Restaurant

Ingredients Makes 20 pieces
300 grams All Purpose Flour
15grams Fresh Yeast
30ml Extra Virgin Olive Oil
8grams Sea Salt
160ml Warm Water
20 pieaces Double Hamsi Fillets, cleaned, skin on
25grams Clarified Butter
to taste Fine Sea Salt
to taste Cracked Black Pepper

To make olive oil bread
1. Preheat the oven to 200C.
2. Add yeast to warm water and mix well.
3. Add salt and 10ml of olive oil.
4. Sift flour in and mix until it forms a smooth textured dough.
5. Knead dough on work bench until smooth and shiny.
6. Put the dough in a deep oven proof pan that has been brushed with olive oil.
7. Press out the dough into the corners and edges of the pan.
8. Smother the remaining oil over the dough.
9. Cover and allow to rest at room temperature for 20 minutes.
10. Bake the bread for approximately 40 minutes at 200 C. No fan just top and bottom heat.
11. Allow the bread to rest on a rack over night. It will get a bit stale.
12. Slice itthinly, approximately 2-3 mm.
13. Cut the bread slices into rectangular shapes to fit you fish. Approximately 9 x 5cm.

To assemble Hamsi crisps
1. Place the sliced olive oil bread on a baking paper.
2. Season the Hamsi fillets with sea salt and black pepper.
3. Place one double fillet on each piece of bread. Skin side down and flatten. Wrap in cling film and keep in fridge for 4 hours. Hamsi filletsshould stick to the bread.
4. Melt clarified butter in a nonstick pan over medium heat.
5. Add bread and with the Hamsi on top.
6. Sear until the bread becomes crispy and light brown. Cook on one side only otherwise the Hamsi will dry out.