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 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.
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.
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?
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.
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.
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.