Hamsi Anchovy Crisp with Olive Oil Bread

Hamsi Anchovy Crisp with Olive Oil Bread

Hamsi Anchovy Crisp with Olive Oil Bread

Chef Mehmet Gurs's from Mikla restaurant in Istanbul amazing appetizer recipe: Turkish anchovy crisp with olive oil bread

March 31, 2012

Cuisine

serves for

6

total time

4 HR 40 MIN

ingredients

Flour
300 g, all purpose
Fresh yeast
15 g
Extra-virgin olive oil
30 ml
Sea salt
8 g
Warm water
160 ml
Hamsi
20, double fillets, cleaned, skin on (substitute with anchovy)
butter
25 g, clarified
Black pepper
To taste

Preparation

Olive oil bread
Preheat the oven to 200°C.
Add yeast to warm water and mix well.
Add salt and 10 ml of olive oil.
Sift flour in and mix until it forms a smooth textured dough.
Take the dough on the work table and knead until surface becomes sleek texture.
Place the dough on an ¼ 150 mm stainless steel gastro pan.
Press the dough with your fingers to fit into the gastro pan.
Brush 20g of olive oil on top of the dough.
Cover and allow to rest at room temperature for 20 minutes.
Cook the dough for 40 mins at 200°C with the fan off.
Rest the bread overnight and the next day slight bread 4mm thick.
Cut the bread slices into rectangular shapes (9 x 4,5 x 0,8 cm).

Assembly
Place the sliced olive oil bread on baking paper.
Season Hamsi fillets with sea salt, black pepper.
Flatten Hamsi fillet on top of the bread.
Skin must be side down, wrap in cling film and keep in fridge for 4 hours (Hamsi fillet must stick on the bread).
Melt butter in a nonstick pan on stove over medium heat.
Add bread and with fish fillet on top.
Sear until the bread takes a crispy texture and brown color.