Uskumru dolmasi (baked mackerel with pine nut (see dirs.)

6 servings

Ingredients

Quantity Ingredient
6 Mackerel; whole, (about 12oz
;each)
½ cup Salt
2 teaspoons Salt
½ cup Olive oil
1 tablespoon Olive oil
1 cup Onion; finely chopped
½ cup Pine nuts; (pignolia)
1 cup Bread crumbs; soft, freshly
;made from homemade type
;white bread, pulverized in
;a blender or torn apart
;with a fork
½ teaspoon Coriander seeds
Black pepper; freshly ground
½ cup Parsley; finely chopped,
;prefer flat leaf
½ cup Dill, fresh; finely cut or
;1/4 cup dried dill weed
½ cup Dried currants
6 mediums Tomato; ripe, sliced 1/4
;inch thick
3 Lemon; sliced 1/8 inch thick
1 cup Cold water

Directions

Name; Baked Mackerel with Pine Nut, Currant and Herb Stuffing Clean and hollow out the mackerel in the following fashion: Trim of the protruding fins with scissors. Then break the backbone at the base of the tail by bending the tail sharply forward over the body.

On a flat surface, roll the fish back and forth under the palms of your hands for a few minutes to loosen the backbone. Turn the fish over and cut down through the throat just behind the gills, leaving the heat attached by a hinge of skin about ½ inch wide. With a long handled spoon, scoop out and discard the entrails. Wash the fish inside and out, then hold the body tightly and pull out the backbone. Starting from the tail, gently press the fish with your thumbs to push out as much flesh as possible, but keep the skin intact and the heat attached so the fish can easily be reassembled.

Place the fish in a bowl or pan large enough to hold them comfortably, sprinkle with ½ cup of the salt and cover them completely with cold water. Set aside at room temperature for about 30 minutes. Meanwhile place the fish meat in a sieve, wash under cold running water, drain and pat dry with paper towels. Set aside.

To make the stuffing, heat ½ cup of the olive oil in a heavy 12 inch skillet set over moderate heat. Add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and lightly browned. Stir in the pine nuts, reduce the heat to low, and cook for another 2 or 3 minutes until they color lightly. Add the fish meat, crumbs, coriander, the remaining 2 teaspoons of salt and a few grindings of pepper. Stirring frequently, cook over low heat for about 5 minutes. Remove the pan from the heat, stir in the parsley, dill and currants, and cool to room temperature.

Preheat the oven to 450 degrees (F). With a pastry brush and the remaining 1 tablespoon of olive oil, coat the bottom and side so a flameproof baking dish large enough to hold the mackerel comfortably in one layer. Rinse the mackerel under cold running water, drain and pat them completely dry inside and out with paper towels. Using a long handled spoon carefully fill each fish with about 1 cup of the stuffing mixture. Pat the fish back into shape.

Arrange the mackerel side by side in the baking dish and garnish the top of each fish with a row of alternating tomato and lemon slices. Pour 1 cup of water around the mackerel and bring to a boil over high heat. Bake in the middle of the oven for 25 minutes, or until the fish feel firm.

Serve the fish at once directly from the baking dish or arranged on a large heated platter, and garnish with additional lemon slices.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-12-95

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