Seafood filled loaf of bread
Jacque Pepin's and Julia Child's, "Cook together" series, _Our Favorite Sandwiches (episode #104), made several sandwiches that looked delicious. One of them was a Seafood mix (cod, tuna, squid, and something else) baked sandwich that I, of course, would like to try but didn't catch any of the details, including the name that Jacque called it.
He hollowed out a day-old loaf of sour dough, used the interior of the bread for the breadcrumb topping, cut up the four different fillets of fish, he lavishly slathered a butter mix inside and atop the hollowed-out loaf and baked it.
As you can tell, the above is woefully short on details.
Does anyone have the recipe or a name that I can search on? I just got back from my local library and this book has been checked out. <sigh>
i tried searching for you. unfortunately, every review or listing of the book refers to it simply as "crusty round seafood-stuffed bread." i can't seem to find a recipe for it anywhere online, and i can usually find *anything* with my Google powers.
try posting another query to see if a fellow hound has a copy of "Julia and Jacques Cooking at Home" and is willing to share the recipe with you.
Yes. Google "La Mediatrice". This means "the peacemaker" and was the name of a popular New Orleans street food long ago when oysters used to be cheap. Husbands arriving home late at night would pick up a "mediatrice"---a hollowed-out loaf of French bread filled with fried oysters---to sweeten the mood of the angry wife.
Here's a recipe that came up on Epicurious. It's from Jacques Pepin Celebrates. I think it has all of the elements you describe. http://www.epicurious.com/recipes/mem... I thought there was a similar recipe from Pepin's Art of Cooking, but I can't find it.
I've always been intrigued by the seafood stuffed bread, but have never made it. Please report back and let us know how it is.
What a great show!! That seafood loaf was crazy, so different and SO much butter! What you've described above is basically what he did, except don't forget to add the mushrooms with the fish. And a sprinkle of white wine on top of the breadcrumbs.
And is it just me, or am I mistaken that Croque Monsieur and Croque Madame are usually dipped in egg before pan frying? And have bechemel sauce, and a fried egg in the case of the Madame? Am I thinking of another sandwich? Who am I to question these two, right?
Did anyone ever find the recipe for the baked "seafood-filled loaf of bread" Episode: 104 "our favorite sandwiches" broadcast of Julia/Jacques Cooking at Home show? Also, someone mentioned that they found it in one of the cookbooks. Which cookbook please? Thanks so much! I serioously have to make this.....
This was the recipe I made also from memory after reading one of the links posted above (Parentitis Flare-up occurring; I think it was BigSal).
Having said that, someone was kind enough to review the episode and send me the details. Here's the results below. The dinner turned out MAHR-vehhluss (although a little greasy from the butter).
1 large, round country-bread loaf
½ cup parsley
½ cup herbs (basil, chives, and chervil)
6 large cloves garlic
3 TBS nuts (Pignoli or Almond, roasted)
1-½ sticks butter, softened
½ teaspoon salt* (If using unsalted butter be sure to add this)
½ teaspoon freshly ground black pepper
2 TBS dry white wine
2 shallots, finely chopped
½ lb cod, cubed (Atlantic, Alaskan, Ling, or Haddock)
½ lb tuna, cubed
½ lb salmon, cubed
½ lb calamari steaks, sliced into strips
½ pound wild or white cultivated mushrooms
Salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Cut off the top of the loaf of bread and remove. Set the lid aside as a cook's snack while enjoying a glass of wine. Then remove interior of bread for bread crumb mixture. Do not tear bottom or sides of loaf in removing interior. Leave approx 3/4 inch of "siding" to help with leak-prevention. Once the interior bread has been hollowed-out, you'll have a large "bowl."
Process interior of bread in a food processor to make 2-1/2 to 3 cups of moist bread crumbs. Set aside.
For the garlic-herb butter: Put the all herbs, garlic, and a pinch of salt atop in the food-processor and chopped ingredients fine. Add in pignolis or almonds, softened butter, salt, pepper, and white wine; process until blended. Add the shallots. Process until whipped. Using a spatula, coat the inside of the hollow loaf with about a third of the garlic-herb butter.
Cut fish fillets into 1-inch pieces, squid into strips, and slice the mushrooms. Sprinkle half the mushrooms and half the seafood into the bread bowl and season with salt and pepper.
Add a layer of the garlic-herb butter and about half of the breadcrumbs. Add the remainder of the seafood and mushrooms. Again season lightly with salt and pepper.
Top with remaining butter and cover with the rest of the bread crumbs. Lightly moisten the breadcrumbs with the a little of the wine you plan on serving with the meal.
Place entire loaf on a ridged* cookie sheet (the butter will not "absorb" completely so you'll need to contain it) and bake for about 1 hour.
Let the dish rest for 5 minutes after you take it out of the oven and cut it into large chunks.
Serve with a Santa Cruz chardonnay or Lake County sauvignon blanc.
re: The Ranger
Alas, yes, with Pernod. My taste buds and -- hence -- my wallet did not appreciate it.
There have only been two bottles of liquor that I have ever tried to give away (and still failed); Laophraig SMS and Pernod. Even "free" wasn't incentive enough for either with my circle of friends.
the first posting of this was quite some time ago, but i did just see the episode on PBS, the sandwich looked FANTASTIC, and thought i would search online for the details i missed while drooling...
everything written above is right on, minus the herb combo...jaques just threw in some dill, that appeared to be it.
wrapped in cling wrap, do you all think this would keep well overnight, to make for an easy breezy weekend lunch with some great white wine? thinking i may make this upcoming wekeend.
According to Pepin's recipe notes, you can make the herb butter in advance and store in the fridge for a day or two, or roll in plastic wrap and freeze for longer storage. You can fill the hollowed out bread loaf a day ahead, keep it wrapped well and refrigerated. Put it in the oven about an hour and a half before you want to serve it. I wouldn't bake it and store it a day ahead.
Found it on Google ( where else?) It seems to be sort of a Nordic pasty! (Different spelling, 'tho.)
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Kalakukko - the Traditional Finnish Fish and Bacon Pasty
Kalakukko combines two Finnish words: kala meaning fish and kukko, a traditional Finnish pasty, comprising anything baked inside bread dough. This just about sums up the concept, but there's more...
What is Kalakukko All About?
It's a traditional way of transporting your lunch, dinner, snack or whatever, wherever you are going. The brilliant part is that it combines all of the necessary ingredients in one handy package. Kalakukko has its origins in the villages of eastern Finland. The idea for it arose because in times past, it was usual to work so far from home that it didn't make sense to go back for lunch.
The outside of a kalakukko resembles dark bread. The crust is usually about 1cm thick. Beneath the crust there is a filling made out of fish and bacon. There are many different sorts of kalakukko, which vary depending on what kind of fish is used. The most common types are muikkukukko, made from vendace (a small tasty relative of salmon) and ahvenkukko made from perch. Some unenlightened souls use potatoes, Swedish turnip, mushrooms or meat to fill their kukkos.
Where to Get Kalakukko
For the true kalakukko experience, you should visit Kuopio, Finland. Hanna Partanen's bakery there sells them. They're freshly baked every weeknight between 8 and 9 on Kasarminkatu 15, just 500 metres from the marketplace.
Kalakukko can be bought easily from most towns in east Finland. Check the market hall in whichever town you are visiting. The further you go from Kuopio the more difficult it becomes to find one. The west and south coasts of Finland are well known for their poor kalakukko selection.
How to Eat Kalakukko
After finding one, place it flat side down on top of any surface stable for cutting. Then simply slice it like cake, but be careful since the crust can be surprisingly hard. After that, it's up to you. You can use a plate, fork and knife or eat it with your hands. Kalakukko can be eaten cold or hot.
If You Can't Find One, Make One
If you can't find kalakukko you can make it yourself:
•1/2 tablespoon salt
•900g rye flour
•300g wheat flour
•1kg of fish, such as vendace or perch, or any other fish
•150 - 250g bacon
•2-3 teaspoons salt
For the crust, knead the ingredients together into a tight and tough dough. Make an ovoid disc that is about 1cm thick in the middle and thinner at the edges. Scatter rye flour in the middle of the disc. Pile cleaned fish and bacon in layers in the middle of the disc and add some salt now and then. Use the sides of the disc to cover the filling. Use water and flour to smooth the surface. Bake in an oven (200-225° C) until the kalakukko gets some colour. Remove it, and wrap it inside aluminum foil. Put it back into an oven for 4-6 hours (100-150° C). After taking the kalakukko out of the oven, cover it well so that crust doesn't get too hard.
Other Things Concerning Kalakukko
One of the most important aspects of the kalakukko experience is arguing with your friends or neighbours about them. The argument should concern things such as which fish makes the best filling, the best way to eat them, serving temperature and so on. You must form strong opinions about kalakukko and tell them to the world. It really doesn't matter if someone wants to hear them or not.
The European Union has added kalakukko to the Protected Designation of Origin list. Only true kalakukko are made in Finland, in the same way that, officially, Parma ham can only be made in Parma and Champagne can only be made in Champagne.
I too saw the episode on Saturday and became very hungry. Find Pepin's Art of Cooking Volume 1, it is on page 95. It is called Seafood Bread in the book.
1c flat parsley or a combo of basil chive chevril and 1/2 cup of parsley
5 cloves garlic
1/1/2 sticks softned butter
2tb dry white wine
combine in food processor
1/2 lb shrimp
1/2 lb scallops
1/2 lb salmon
1/2 wild shrooms cut coarse
1/4 white wine to moisten bread
cut fish into 1 inch cubes
Coat bread with butter, save some.
stuff bread with half of bread crumbs shrooms and fish bits and layer of butter
add remainder of stuff and add top with remaining butter and bread crumbs pour the white wine over the top layer of bread crumbs.
Bake for 1 hour at 400 degrees.
Let rest for 10 minutes before cutting.