Sculpin sea-pie

Ingredients

• 600 g fillet of shorthorn sculpin, diced
• 1 onion, finely chopped
• 150 ml tomatoes, cubed
• 1 celery branch, finely chopped
• 4 zucchinis, julienned
• 15 ml capers
• 20 g butter
• 50 g flour
• 125 ml olive oil
• 1 egg
• Salt and pepper to taste
• Oregano and basil
• For the pie dough:
• 625 ml flour
• 15 ml orange zest
• 50 g sugar
• 150 g butter or margarine
• 1 egg
• 80 ml water (approx.)
• Salt

Preparation

For the dough

• Mix the flour with grated zest, salt and sugar.
• Add butter or margarine.
• Incorporate egg and water.
• Hand mix to combine all ingredients.
• Cover and put in the refrigerator for at least 1 hour.

For the sculpin

• Brown the onion, add the tomato, celery, capers and fish. Salt and pepper.
• Continue cooking for a few minutes.
• Beat the egg. Flour the zucchini sticks and dip them in the egg.
• Sauté the zucchini in oil and butter for 2 to 3 minutes. Pat dry.
• Divide the dough into three pieces and flatten out each one into a mould.
• Lay down a first layer of dough, then half the zucchini and half the fish.
• Place another layer of dough, the remaining zucchini and fish, and finish with a final layer of dough. Cut out an opening in this top layer.
• Bake for 40 to 60 minutes at 180°C (350°F) until the dough is golden brown. Serve.