Atlantic Wolffish Provençal

 

Put baguette or Greek flatbread and fleur de sel at disposal on the table, they are perfect complements to the dish.

Preparation You'll need: A tajine or casserole dish Aluminium foil or well closing lid A medium sized pot
Ingredients (for 2 persons) Fillets of Atlantic wolffish, 300-400 g around 350 g hard cooking potatoes ½ red bell-pepper 100 g courgette if you're doing the recipe for more than just 2 or 3 persons, you might do the variation of taking two kinds of courgette, half green, half yellow. 350 to 400 g small tomatoes 20 black olives with pits 6 Tbsp. olive oil 3 Tbsp. lemon juice Salt, pepper, 1 Tbsp. Herbes de Provence
Preparation ChezTeddy Tip: Simple way to peel tomatoes Rinse them Keep skimmer in reach Bring in a medium sized pot enough water to boil Throw in all tomatoes at once and let them cook for 10 to 20 seconds (small or ripe ones shorter, large ones with thick peel or not so ripe ones a bit longer), don't pour water, get tomatoes out with the skimmer put in plate a short time to let the cool off Peel the tomatoes (see above ;-). Peel the potatoes, cut in thin slices, add ca. 1 tsp salt to the still hot water, bring to boil and let the potatoes simmer for 3 to 4 minutes. In the meantime you can easily remove the peel of the tomatoes. Then pour the water, set pot with the potato slices aside for a short time to cool off. Cut the bell-pepper in stripes and the courgette and tomatoes in thin slices. Cut the fillets in two pieces for each person (each around 80 to 90 grams). Pour a bit of the Olive oil (1-2 table spoons) into the tajine or casserole and then add the ingredients in layers. First the potato slices, then the courgette, fish fillets, tomatoes, bell-pepper in stripes and finally 20 olives. Season well with salt, pepper and Herbes de Provence (1 Tbsp), and sprinkle with the rest of the olive oil (4 to 5 Tbsp) and lemon juice (3 Tbsp). Finally cover the casserole (lid or aluminium foil) and finish cooking in the oven at ca. 170℃ for 40 to 50 minutes.

Pizza

 

Attention! The dough should be done several hours earlier!

Preparation You'll need: A Chamotte stone A bowl
Ingredients for the dough (for two persons, two pizzas) 270 g standard flour some durum semolina or Semola di Grano Duro ca. 6 to 8 g yeast (of a yeast cube) 130 to 140 mL water 3 Tbsp. olive oil 1 tsp. salt
Ingredients for the Pizzaiola (tomato sauce) 4-5 cloves of garlic 2 Tbsp. olive oil Tomatoes in pieces (around 400 g - canned or Tetra Pak) 1/2 to 1 tsp. salt 2 tsp. herb mix for Pizza Some ground white pepper
Preparation (dough) Give 270 g flour and 1 tsp. salt into a bowl and crumble the yeast over it. Add 130 to 140 mL water and 3 Tbsp. olive oil in several steps while kneading the dough. Keep kneading the dough for 10 to 15 minutes (a kitchen machine would be great, but one can do it by hand). Cover the dough with a wet cloth and set it for at least one hour (better two or three) aside.
Preparation (the Pizzaiola) Dice the cloves of garlic and and sauté in olive oil. Add the tomatoes in pieces. Add 2 tsp. Pizza herb mix, ½ to 1 tsp. salt and some pepper, mix well. Let it simmer for 5 to 10 minutes, stir from time to time. The sauce should reduce a bit, but shouldn't get too dry. You can keep the Pizzaiola in the fridge.
Preparation (finally, the Pizza) ---> At least one hour in advance: Put the pizza stone into the oven and heat it up at 300℃! When you want to start doing the Pizza, sprinkle the Semola on the counter and spread out the dough with your hands into a flat disc. Keep rubbing flour on your hands. When the dough is nicely flat spread the Pizzaiola on it (not too thick!) and the layer of Mozzarella cheese. Then the other toppings (ham, mushrooms, bell-pepper ...) and finally the Gruyere. Now put the Pizza on the the Pizza stone (watch out - HOT), the rest should be done by the hot stone. As soon as the top of the crust starts to get slightly brown, turn the oven to top grill so that it gets a nice crust. The pizza should be done after one or two minutes. If you want to do a second Pizza afterwards, keep the oven at 300℃ (convection, not top grill!) while you eat the first round.
A Calzone Since the Calzone is covered by a 'lid', it takes longer for the heat to get to the topping (Salami, ham, bell-pepper ...). It's therefore important to sauté the veggie part of the filling for a short time in a pan. Everything else is roughly the same, just one has to put the Pizzaiola and the 'toppings' just on one half of the dough, leaving a rim of naked dough (around 3 centimetres). I also prefer the 'lid' to be somewhat thinner than the other half. Carefully close the Calzone with the other half of the dough. It's very important to really close it completely - it has to be air-tight so that no liquid runs out, and the taste will be better, too. I prefer that half of the dough, that will be the cover, to be a bit thinner. After closing the Calzone, I brush olive oil or some rest of the Pizaiola on top of it, before it goes into the oven. Switch the oven off completely and let the heat from the stone work - it needs a bit more time than with a normal pizza, so that the heat can really go inside. When you see the top slowly turning brown, switch to top grill to give a final boost.

With 70 g ham, maybe olives, 3 medium champignons, and fresh onion rings. Cheese: 70 g Mozzarella and 20 g Gruyere

With 40 to 50 g ham and 2 slices of ananas (Hawaii style). 50 g Mozzarella and 30 g Gruyere

With 70 g ham, 3 artichoke hearts, pepperoncini and olives. Cheese: 70 g Mozzarella and 20 g Gruyere

And here the Calzone...

Gild-head bream in Herb Sauce

 

Goes very well for example with mashed potatoes.

Preparation You'll need: A casserole dish A blender
Ingredients (for 2 persons) Two gilt-head breams A bundle basil Some parsley 2-3 cloves of garlic 6 Tbsp olive oil 2 Tbsp sherry vinegar 2 bay leaves 200 mL fish stock Salt, pepper
Preparation Check that there is white wine in the fridge! Measure out 200 mL fish stock. Clean the gilt-head breams and dry them off. Preheat the oven to 180℃. Clean the basil and the parsley and shake them dry. Peel the cloves of garlic and press them. Slightly salt the insides of the fishes and put them together with the bay leaves in the casserole dish. Give the other ingredients (including a bit of salt and pepper) into the blender and cut them not too fine. Then pour the sauce to the fishes. Bake the fishes in the oven for 35 to 40 minutes.