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Salt Cod Ricotta Calzone

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Salt Cod Ricotta Calzone

This recipe for salt cod ricotta calzone is from episode 14 of Fish the Dish starring Spencer Watts.

Serves: 4

Ingredients

  • 1 Fillet salt cod (about 12 oz)
  • 2 Tbsp (30ml) Canola Oil
  • 1 Medium onion, thinly sliced
  • 4 Cloves garlic, thinly sliced
  • 1 Medium red pepper, thinly sliced
  • ½ Fennel bulb, sliced
  • 2 Tbsp (30 ml) Parsley
  • ¼ cup (60ml) Flour for dusting
  • 1 Package puff pastry
  • ½ cup (120 ml) Ricotta
  • 2 tsp (10ml) Olive oil
  • Pepper to taste
  • 2 Eggs for egg wash
  • 1 cup (250ml) Water

Directions

  1. In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times over that time frame.
  2. Remove cod from water and rinse with clean water.  Pat dry with a clean towel to remove excess moisture.
  3. Season cod with pepper (no salt) and place in a heated pan with a tablespoon of oil. Allow to cook 5 minutes or until crust develops on one side.  Flip the fish.  Add a cup water to the skillet and let the fish steam for another few minutes until cooked through and flakey.
  4. Take pan off heat.
  5. In a new pan, heat remaining tablespoon of oil and add onion, red pepper, fennel, and garlic. Season and soften veggies.  Place softened veggies into a bowl.
  6. Flake apart cooked cod and add to the vegetables. Add chopped parsley and mix all together.
  7. Scoop mixture onto a baking sheet lined with parchment paper, and spread into an even layer. Put in refrigerator to chill for 30 minutes.
  8. Preheat the oven to 400°F (204°C)
  9. Sprinkle some of the flour on a flat surface and lay 1 sheet of puff pastry on top. Cover remaining pastry with a damp towel until ready to use.
  10. Sprinkle the pastry with a bit of the flour and fold in half. Sprinkle more flour on the pastry and roll with a rolling pin. Repeat 3 times – folding and rolling until the pastry is 2 cm thick. Cut out a medium sized circle. Using a mold or an upside down bowl, cut a good sized circle out of the pastry.  Again cover the pastry circle with a damp towel until ready to use.  Repeat above for the second sheet of puff pastry.
  11. Remove fish mixture from the fridge and place it into a bowl.  Stir in the ricotta cheese, pepper, and olive oil and mix together.
  12. In a small bowl, whisk two eggs.
  13. Fill pastry circles with chilled mixture and brush egg wash around edge. Fold over into half-moon shape and press the edge down with a fork. Use a knife tip to slice small slits across the top of the pastry packages to allow steam to escape. Brush more egg wash over top. Place calzones on a baking sheet lined with parchment paper and cook in oven until the pastry is golden and the bottoms are crisp
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