Lampuki is also known as dolphin fish or dorado.
- 400 g flaky or puff pastry
- 800 g lampuki
- 1 medium sized cauliflower
- 150 grams of carrots
- 12 black olives, boned and halved
- 2 tablespoons of capers ( rinse well if brined)
- 2 tablespoons of tomato purée
- 2 tablespoons of sultana raisins dehydrated in warm water
- 2 onions
- 2 cloves of garlic
- 250 ml/1 cup fish stock
- Olive oil
- Salt and pepper
- Cut the fish into three inch tranches, putting the head and tail aside. These can be used as the base of a fish stock used in the recipe. Steam or shallow fry, do not overcook. Remove the bones of the fish and set the filleted tranches aside,
- In a large wide saucepan fry the finely chopped onions and garlic, add the the tomato purée, chopped cauliflower heads and carrots together with 250ml/8 fl oz/1 cup of fish stock and cook until the vegetables are tender. Add the chopped olives, capers and sultana.
- Line a pie dish with ¾ of the pastry. Place half of the vegetable mixture into the pie dish and spread the fish evenly over it, then cover the fish with the remaining half of the mixture. Spread the remaining pastry over the filling and with a pastry brush spread some beaten egg or milk whilst pricking all over with a fork. Bake in a moderate oven until the pastry is golden brown. Do not serve until lukewarm as it may crumble. Like all pies this is often tastier the next day when warmed up.
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