Juici...and if you don't know, now you know!
So this week I’m venturing into the seafood patty scene. This is a coconut fish patty in a flaky saffron crust. The crust this week is much easier to prepare. I made my crust the day before kept everything as cold as possible. The crust came out so flaky and delicious and the filling basically tasted like Jamaica.
I forgot I had bought (and hid) a little jar of saffron in the back of the pantry. So here I am searching on the back of the shelf for some chocolate only to pull out a jar of saffron. I was extremely happy about this find and immediately knew I would experiment with it to use as a color and flavor element for the crust, plus seafood and saffron go hand in hand. I didn't even strain the saffron threads I left them right in the dough. I figured the saffron is not cheap so I was not wasting any of it :)
You may be wondering about the crackers on the ingredients list. Patties generally have a very creamy texture, not crumbly so it needs a binder to aid in the texture. While most patty recipes, call for bread or breadcrumbs, I prefer crackers. Last year when I was experimenting with patty fillings I tried bread and I also tried crackers on an occasion where I didn’t have bread and I found the crackers to give a much smoother, creamier and silky texture as opposed to the bread that kind of just sucks up all the moisture.
So here it is a very delicious lunch..hope you try it.
Ingredients (printable recipe)
Crust Only (Printable recipe)
3 fish filets
½ teaspoon salt (to season fish)
¼ teaspoon black pepper (to season fish)
2 tablespoon oil
1 small tomato
1 small onion
¼ cup scallion
1 tablespoon ground allspice
½ teaspoon hot pepper
1 teaspoon thyme
¾ cup coconut milk
¼ cup crackers (crumbs)
½ teaspoon Sugar
¼ teaspoon Black pepper
½ teaspoon Salt (or more to taste)
The crust Dry:
2 cup flour
½ teaspoon baking powder
3 teaspoon sugar
1 teaspoon salt
½ cup shortening
½ cup cold butter
1 large pinch of saffron
1/3 cup water
½ teaspoon vinegar
½ tsp salt
1 tsp sugar
½ tsp salt
1 tsp sugar
For the crust:
- Place the saffron in the 1/3 cup of hot/warm water
- Allow the saffon to bloom in the warm water set aside to get to room temp
- Once its at room temp you can also place it in the freezer or refrigerator to get cold
- Once the saffon liquid is cold combine it with the other wet ingredients
- Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
- Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
- Cover with a plastic wrap and refrigerate for at least 30 minutes
- Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
- Repeat the process two more times until the dough is smooth and cold, (may have butter streaks in it)
- Store in the refrigerator wrapped in plastic while you make the filling.
For the filling:
- Slice the fish filet into cubes and season with black pepper and salt
- Crush the crackers into crumbs
- Chop the onions, tomatoes, scallions, thyme, and hot pepper
- Heat the oil in a pan and sauté the veggies add the fish, sauté and cover to allow the fish to cook
- Once the fish begins to fall apart add the coconut milk, salt, sugar, black pepper and crackers
- Cover and allow to simmer
- Set aside to completely cool before adding to the patty crust.
- The dough makes eight patties
- Preheat the oven to 375 degrees
- Cut the dough in half and roll into a rectangular shape (about 10” by 22”) (for 4 patties)
- Spoon two to three tablespoons of filling equidistant from each other on one half of the dough
- Fold over the other half of the dough and gently press down removing any trapped air
- Seal the edges and cut into four
- Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
- Poke a hole on top with a fork for steam to escape while cooking
- Place on a lined baking sheet and bake for 20 to 30 minutes
- I think Ive been stuffing my patties too much, even though I love a meaty patty. Next week I'm going to go a little less heavy on the filling. But you are free to go as heavy or as light as you want.
- I made the crust from the night before and made the patties the next day. The dough was super cold and it yielded a very flaky crust because the butter did not melt.
- Make sure to remove all the excess liquid from the fish before cooking it.
- As far as the saffron, it gives the crust a very earthy flavor, however I mainly used it as a natural coloring. Its quite expensive, so if you cant find saffron, just use a few drops of yellow food coloring in the 1/3 cup of cold water.