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Tapas your troubles away

(theage.com.au)
Updated: 2007-03-17 09:51

To assemble: Preheat oven to 180C.

Take about 50g of pastry and using a little flour, roll into a circle 5mm thick.

Place a heaped tablespoon of mixture in the centre, brush the edge with egg-wash and fold over to enclose, pressing the ends together so you have formed a pie. Turn over onto a baking tray, brush with egg and repeat until finished.

Bake for 15 minutes or until golden brown. Serve warm.

Makes about 24

Yellowtail kingfish escabeche

INGREDIENTS
For the fish:
500g yellowtail kingfish, skin off and bloodline removed
zest of 1 lemon
1 pinch lemon thyme
1 pinch dried oregano
salt and pepper

For the escabeche:
10 shallots, peeled and finely sliced
2 garlic cloves, finely sliced
1/2 cup extra virgin olive oil
1 tbsp coriander seeds, crushed
1 tsp allspice
1 tsp cinnamon
salt and pepper
1 tsp saffron threads
1/4 cup chardonnay vinegar, or best-quality white wine vinegar
coriander, mint or parsley leaves to garnish (optional)

METHOD
Rub the fish with zest, thyme, oregano, salt and pepper. Refrigerate for at least 2 hours to marinate.

In a heavy-based pan, heat the oil on low and cook the shallots and garlic until they have just softened but not coloured. Remove from the heat and add the remaining ingredients (except the garnish).

Pat the fish dry, without rubbing off any of the seasoning.

In a hot frying pan with a little oil, sear the fish for no more than 90 seconds either side.

Place the fish in a deep dish and spoon over the warm escabeche. Cover with plastic wrap and refrigerate for 2-3 hours or until ready to serve (this can be prepared up to a day before).

To serve, allow the fish to come to room temperature, slice thinly and spoon over the escabeche and garnish.