Czech-style Lampuki Pie

Ingredients

In this Czech adaptation of the Maltese Torta tal-lampuki, the traditional Maltese ingredients and spices are replaced with Czech flavors. The lampuki fish is marinated in a blend of Czech spices, giving it a distinct taste. The pie is baked in a flaky pastry crust, which is a typical feature of Czech cuisine. This adaptation combines the best of both cuisines, resulting in a unique and delicious dish. We alse have the original recipe for Torta tal-lampuki, so you can check it out.

• 500g (1.1 lb) lampuki fish fillets 500g (1.1 lb) lampuki fish fillets
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• 1/2 teaspoon thyme 1/2 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste
• 300g (10.5 oz) puff pastry 300g (10.5 oz) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the paprika, caraway seeds, marjoram, thyme, salt, and pepper to the pan. Stir well to combine the spices with the onion and garlic.
4. 4.
   Place the lampuki fish fillets in the pan and cook for 2-3 minutes on each side, until lightly browned.
5. 5.
   Remove the fish from the pan and set aside to cool.
6. 6.
   Roll out the puff pastry on a floured surface to fit the size of your baking dish.
7. 7.
   Line the baking dish with the puff pastry, leaving some excess pastry hanging over the edges.
8. 8.
   Place the cooked lampuki fillets on top of the pastry.
9. 9.
   Fold the excess pastry over the fish, sealing the pie.
10. 10.
    Brush the top of the pie with the beaten egg to create a golden crust.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lampuki fish — Ensure the fish fillets are fresh and free from any bones before cooking.
• Puff pastry — If you prefer a lighter crust, you can use filo pastry instead of puff pastry.

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lemon juice to the fish marinade.
• Serve the Czech-style Lampuki Pie with a side of fresh salad for a complete meal.
• If you can't find lampuki fish, you can substitute it with any white fish fillets.

Serving advice

Serve the Czech-style Lampuki Pie warm, straight from the oven. It pairs well with a dollop of tartar sauce or a squeeze of lemon juice.

Presentation advice

To make the dish visually appealing, garnish the pie with fresh herbs such as parsley or dill. The golden crust and vibrant colors of the fish and spices will make it an enticing centerpiece.