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Home Gastronomy Fueguino flavor bass pie

Fueguino flavor bass pie

The sea bass is the fish of those who inhabit Tierra del Fuego. In Rio Grande, the fish made tart is a delight not to be missed.

Gastronomy
tarta

Together with the famous pejerrey de mar,   bass is valued as one of the richest fueguine species to consume   . Easy to purchase, you can fish with net or rod from the riograndenses coast.

Floured, in milanese, baked golden, in patties,   the bass finds different variants to be consumed   . However, today we will share a very special recipe that incorporates this fish into an exquisite cake. If you travel to Fueguina lands, you can't stop trying it.

  Ingredients for dough (2 round lids)  

  • 300 g of common flour
  • 150 g of butter
  • 1 tsp salt
  • 1/2 glass of cold water

  Ingredients for the filling (4 people)  

  • 1.5 kg of filleted and depined sea bass
  • 2 stems green onions
  • 1 leek
  • ½ red bell, ½ green and ½ yellow bell
  • 4 large garlic cloves
  • 2 tomatoes natural or canned
  • Seasonings to taste. You can not miss salt, sweet paprika, green pepper, oregano and a hint of ground chili pepper
  • 2 tbsp olive oil

  Preparation of dough  

  1. Put the flour and salt in a bowl.
  2. Place the butter cut into pieces on the flour.
  3. Crumble with your hands the butter with flour, until there is a kind of wet sand. Do not grope much (the minimum and indispensable), so the butter does not melt with the heat of the hands.
  4. Once the sandblasting is done, add the ice water. You can put it first in the fridge or put a cube on it. It is added from very small trickles so as not to pass us and go achieving a united and smooth mass.
  5. Wrap the dough in film and refrigerate until use. You must be at least half an hour in the fridge.
  6. When taking out, sprinkle the countertops with flour and stretch with the stick to the desired size. It is a fairly elastic and easy to handle dough.

  Preparation of the filling  

  1. Boil the fillets in water 10 minutes.
  2. Remove the water and crumble. Add seasonings and mix well so that the fish takes the taste.
  3. Chop the verdeo, leek, pepper and garlic. Sute in the oil taking care not to snatch them. Add the tomato well chopped.
  4. Add the fish to the pot with the vegetables and cook for 20 minutes.
  5. Once cooked, remove from heat and allow to cool.
  6. Prepare the dough in the cake or roast and place the filling (from warm to cold), cover and send to the oven half the time necessary for cooking the dough.

Publication Date: 08/05/2020

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cocinero Chef's words
Germán-Lucarelli1 Grandmother's recipes

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