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Title: Fish in Cloak
Categories: Blank
Yield: 6 Servings
| MODERN MATURITY; NOV/DEC 199 | ||
| 3 | lb | Striped bass; or trout or |
| Salmon, cleaned & scaled but | ||
| With head on | ||
| Salt; to taste | ||
| Black pepper, ground; to | ||
| Taste | ||
| 8 | Parsley sprigs, fresh | |
| 8 | Dill sprigs, fresh; or | |
| Fennel | ||
| 1 | lg | Eggs; beaten with |
| 1 | ts | Water |
| BRIOCHE | ||
| 1 | tb | Yeast; scant |
| 3 | tb | Water; tepid, <110 F |
| 2 | ts | Sugar |
| 3 1/2 | c | Flour |
| 1/3 | c | Sugar |
| 6 | oz | Butter; unsalted, chilled, |
| Cut into small pieces | ||
| 4 | lg | Eggs; beaten |
| 1/3 | c | Milk |
Make brioche well ahead of time. Combine yeast, water, and sugar in small bowl. Proof 5-7 minutes, until foamy.
In large food processor bowl, combine flour, sugar, and salt. Add butter pieces and pulse in 1-second burses to break butter into rough, flour-covered granules. If using small food processor bowl, make dough in two batches.
Whisk eggs and milk into yeast mixture. Turn on food processor and slowly add yeast mixture until dough forms a rotating ball for 8-10 revolutions. You may not need to add all of yeast mixture. Dough will be soft and somewhat sicky. Let rest 5 minutes.
Process dough for 30 more revolutions and let rest 2 minutes.
Turn dough onto well-floured surface. Knead 20-30 vigorous strokes, until smooth and satiny. Turn into bowl, cover, and let rise until 1-1/2 times its volume, about 40-60 minutes at 72-75 F. If too warm, butter will begin to ooze out of dough.
Turn dough onto lightly floured surface; flatten into rectangle. Fold longest sides into center. Flatten again and repeat folding process, starting at narrow ends of dough. Place dough in bowl, cover with plastic wrap, and let rise until doubled in size, 60-70 minutes.
If you prepare ahead, refrigerate covered. Push dough down several times until chilled, when its own congealed butter will hold it down. Refrigerated dough will keep 2-3 days. Bring almost to room temperature before proceeding.
Set oven rack in middle of oven and preheat to 400 F. Wash and dry fish. Season cavity with salt and pepper; tuck herbs inside fish. Place fish on brown paper and draw around it; cut out silhouette to use as template.
Spray jellyroll pan with nonstick cooking spray. Cut chilled brioche dough in half; re-cover and refrigerate one half. On floured surface, rapidly roll out remaining half 1/8" thick. Using template, cut out fish shape, roll up on pin and place on jellyroll pan. Refrigerate dough scraps. Place fish on dough in pan.
Quickly roll out other half of dough. Using template, cut out another fish shape 3" larger than template. Roll up on pin and lay over rish. Press bottom and top layers of dough together and tuck under fish. Rapidly roll out dough scraps and form mouth, eyes, fin, and tail decorations. Paint areas where decorations are to be attached
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 29 Dec 97
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