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"The catch of the day of filleted deli loaf of pescaciutto which is as delicious as it is made..."

  • Danny Peter Flores
  • Oct 24, 2021
  • 1 min read

Updated: Nov 8, 2021

Pescaciutto in Herbs and Spices a la Fish Relleno.


Instructions and Ingredients:


Take 4 large fillets of cod fish (2 large fish) and dessicate over 2 days in a chamber dessicator at 5 deg C.


Mascerate the meat filling, using a hand grinder under coarse setting for the die, and mix in the ff.: 1/8 c. cooked. starch paste reconstituted in 1 ½ c. H2O, 2 pcs beaten raw egg, after food processing to a slurry the ff. ingredients: salt and pepper to taste, cooking oil as a rub, ¼ kg. ground Chinese sausage, 1/4 c. soy sauce, 4 pcs. kalamansi rounds with juice extracted, 1 c. frozen green peas, 2 pcs. red bell peppers, 1 tsp. Worcestershire sauce, ½ tsp. salt, 1/8 c. oyster sauce, 1/3 c. dried minced carrots, 1/3 c. dried garlic powder and ¼ c. dried onion powder.


Proceed to steam the formed loaf after molding in a loaf pan for 25-30 mins using a stack steamer wrapping well the loaf in saran tight wrap.


Take out the loaf and keep in fridge to set further at 5 deg C and thinly slice the loaf for presentation around a serving plate and garnish with bib lettuce, cherry tomatoes and parsley to decorate around with the rest of the deli plate.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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