fish / riba / kala

Fish pitas / Pita kruh s ribom / Pita leivät kalan kera

fish_tacos

When Tilli was living in Barcelona and Ružmarin in Croatia they spent their nights browsing through countless recipes searching for something special to cook when they saw each other every few months. When Tilli stumbled upon an amazing picture of fish tacos complete with vibrant condiments and a zingy sauce he was sure he had found a great dish. Imagine the disappointment when Ružmarin turned down this idea with an expression that clearly said “tacos with fish, that sounds really weird.” Luckily Tilli was able to use his persuasion skills, or perhaps exploit how hungry Ružmarin was at the moment, to get an all-clear for fish tacos. Someone is probably wondering why this is all about fish tacos when the post clearly has pitas mentioned in the title and the pictures. Well, Tilli also didn’t have tacos that night, so it was time for plan B, which meant time to whip up some quick buns. This is the best part about recipes, they can evolve over time, and transform a quizzical look into a twinkle in the eyes every time fish pitas are mentioned. Fish tacos are probably also pretty tasty, but we never got a chance to test those out.

On a regular night, we make a proper dinner, then sit down to it at the dinner table and enjoy it as slowly as we can manage. This one, though, is a summer balcony approved dinner, and it’s usually gone before we can even open a beer to go with it. Don’t make it for a first date, as it will inevitably turn messy, and not the fun kind. Also, don’t forget to bring a bunch of napkins to the balcony. And finally, don’t expect to have a long and relaxing meal, not gonna happen. On the other hand, do enjoy, do relax, and do make lots of mmm and ahhh sounds.

fish_tacos2

 

Pita recipe inspired by smitten kitchen

Pitas:

  • 1,5 cup wholegrain flour
  • 1,5 cup all-purpose flour
  • 1,5 cup water
  • 2 tsp yeast
  • 1 tsp dill
  • 1,5 tsp salt

Toppings:

  • 400 g whitefish fillets (frozen or fresh)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 200 g cherry tomatoes
  • 1 avocado
  • 1 red pepper
  • 3 carrots
  • 2 spring onions
  • 3 limes
  • 100 g feta
  • 1 cup thick yogurt
  • fresh chives
Pita kruh:

  • 1,5 šalice integralnog brašna
  • 1,5 šalice oštrog brašna
  • 1,5 šalice vode
  • 2 žličice suhog kvasca
  • 1 žličica kopra
  • 1,5 žličica soli

Nadjev:

  • 400 g ribe (svježe ili smrznute)
  • 1/4 žličice kajenskog papra
  • 1/4 žličice dimljene paprike
  • 200 g mini rajčica
  • 1 avokado
  • 1 crvena paprika
  • 3 mrkve
  • 2 mlada luka
  • 3 limete
  • 100 g feta sira
  • 1 šalica čvrstog jogurta
  • svježi vlasac
Pita leivät

  • 1,5 kuppia täysvehnäjauhoja
  • 1,5 kuppia jauhoja
  • 1,5 kuppia vettä
  • 2 tl hiivaa
  • 1 tl tilliä
  • 1,5 tl suolaa

Täytteet:

  • 400 g kalaa (pakaste tai tuore)
  • 1/4 tl cayenne pippuria
  • 1/4 tl savustettua paprikajauhetta
  • 200 g kirsikkatomaatteja
  • 1 avocado
  • 1 punainen paprika
  • 3 porkkanaa
  • 2 kevätsipulia
  • 3 limeä
  • 100 g fetaa
  • 1 kuppi jogurttia
  • tuoretta ruohosipulia

 

fish_tacos3

  1. If you’re planning ahead, the dough is puffiest when prepared the night before. However, if you’re more like a regular person, you might not get them all perfectly puffy, but they will still taste great when done 1,5 hour ahead. Mix all the dry ingredients except 1/4 cup flour in a bowl, add water until you can form a ball. Sprinkle some flour onto a work surface and knead the dough for 5-10 minutes until it is soft and only a bit sticky.
  2. If you’re making the dough for the next day, put it in a plastic bowl, cover and leave in the fridge. If you’re using it right away, leave it to rest for at least half an hour, then divide into 8 balls. Roll each into a circle about half cm thick. Preheat the oven to 250°C, with a baking tray warming up inside.
  3. While the dough is resting, prepare the fish and the toppings. Depending on the size, cut your fish into smaller pieces which fit comfortably into the pita. Pat the fish dry with a paper towel so it doesn’t stick to the pan. Season with salt, pepper, smoked paprika and cayenne, then fry in olive oil until crispy on the outside and still juicy in the middle.
  4. In the meanwhile, grate the carrot and slice the spring onions, pepper, cherry tomatoes, avocado and chives. In a bowl, mix yogurt with juice of 1/2 lime and chives for the sauce. Sprinkle some salt and squeeze lime juice over the avocado slices.
  5. When you’re almost ready with the toppings, bake the pitas. Sprinkle a bit of water over each one a bit before they go in the oven, then quickly throw it onto the hot baking tray and bake for about 3 minutes.
  6. Serve the pitas straight out of the oven with the fish and all the fresh toppings for a messy, indulgent meal.
  1. U slučaju da uspijevate planirati obroke unaprijed, pite će biti najbolje ako zamijesite tijesto večer ranije. Za nas obične ljude, pite možda neće biti savršeno napuhane, ali će biti prefine i ako ih krenete raditi oko 1,5 sat ranije. Pomiješajte sve suhe sastojke osim 1/4 šalice brašna u posudi. Dodajte vodu i po potrebi ostatak brašna, pa mijesite dok ne dobijete glatko, lagano ljepljivo tijesto.
  2. Ako pripremate tijesto unaprijed, u ovom trenutku ga možete pospremiti u plastičnu posudu, poklopiti i ostaviti u hladnjaku do idućeg dana. Ako ga koristite odmah, ostavite tijesto da odstoji barem pola sata, te zatim podijelite u 8 kuglica. Razvaljajte svaku u krug oko pola centimetra debljine. Zagrijte pećnicu na 250ºC s limom za pečenje unutra.
  3. Za vrijeme dok tijesto odmara, pripremite ribu i dodatke. Ovisno o veličini ribe, narežite na manje komade koji stanu u pita kruh. Osušite ribu papirnatim ručnikom da se ne zalijepi za tavu prilikom pečenja. Posolite, popaprite i začinite kajenskim paprom i dimljenom paprikom. Pržite ribu na maslinovom ulju dok ne bude hrskava izvana i sočna u sredini.
  4. U međuvremenu, naribajte mrkvu i narežite papriku, mladi luk, mini rajčice, avokado i nasjeckajte vlasac. U zdjelici pomiješajte jogurt sa sokom pola limete i vlascem. Posolite avokado i poprskajte ga sokom limete.
  5. Kad ste gotovo spremni s dodacima, počnite peći pite. Nekoliko minuta prije nego ih ubacite u pećnicu, poprskajte svaku s malo kapi vode. Pecite ih na prethodno zagrijanom limu za pečenje 3 minute. Poslužite vruće pite s ribom i dodacima.
  1. Jos pita leipien pehmeys on tärkeintä taikina voi valmistaa jo edellisenä yönä. Leivistä tulee kuitenkin hyviä jos taikina tehdään 1,5 tuntia etukäteen. Sekoita kaikki kuivat ainekset jättäen ¼ kuppi jauhoja sivulle. Lisää vettä kunnes voit muodostaa ison pallon. Ripottele pöydälle hieman jauhoja ja vaivaa taikinaa 5-10 minuuttia kunnes se on pehmeätä ja vain vähän tahmeata.
  2. Jos aiot käyttää taikinaa seuraavana päivänä laita se kulhoon, peitä ja säilytä jääkaapissa. Jos haluat käyttää taikinaa heti anna sen ensin istua ainakin 30 min. Jaa taikina sitten 8 palloksi ja rullaa jokainen noin puolen cm paksuiseksi. Lämmitä uuni 250 asteeseen ja laita uunivuoka sisään kuumentumaan.
  3. Kun taikina istuu 30 min valmistele kala. Voit leikata kalan pienemmiksi paloiksi että kaikki mahtuu samaan aikaan pannulle. Ripottele kalan päälle cayenne pippuria, savustettua paprikajauhetta, pippuria ja runsaasti suolaa. Paista kunnes rapeata molemmilta puolilta.
  4. Raasta porkkana ja pilko kevätsipulit, paprika, kirsikkatomaatit, avokaadot sekä ruohosipuli. Tyyli on täysin vapaa, isot tai pienet palat toimivat molemmat hyvin. Avokaado palojen päälle ripoteltu suola ja limen mehu tuo kivasti maun esille.
  5. Paista seuraavaksi pita leivät. Ripottele pita leivän päälle pari pisaraa vettä ennen kuin laitat sen kuuman uunivuoan päälle. Paista noin 3 minuuttia, ei ole tarvetta kääntää.
  6. Tarjoile heti kun pitat tulevat uunista ulos, täytä ne kala paloilla ja maun mukaan eri vihannes täytteillä.
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