Landscape, Tuscany
Giuliana Lazzerini
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Baked Fish Fillets with Potato Timbale
(Filetto di Pesce con Timballo di Patate)

“Tuscan food has always been and still is a cuisine without rules. Some dishes,
like a ragu, are more time-consuming than others, but almost everything is simple. You need only to know your ingredients and to improvise.”
- Cesare Casella

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Echoes of Tuscany II
Simandle
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Friday, November 10, 2006

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Villa Toscana
Roger Duvall
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Baked Fish Fillets with Potato Timbale
(Filetto di Pesce al Forno con Timballo di Patate)


Diary of a Tuscan Chef:
Recipes and Memories of
Good Times and Great Food
by Cesare Casella and Eileen Daspin, 1998, Doubleday

(serves 4)

[It is best to begin preparation one day ahead.]

5 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons fresh grated ginger
Salt and fresh ground black pepper, to taste
4 (6-ounce) fillets of monkfish, salmon, or red snapper
1/2 cup white wine
Potato Timbale (recipe follows)
4 cups mixed greens, washed and lightly dressed

Mix together the olive oil, chopped herbs, ginger, and salt and pepper. Coat the fish fillets with this mixture, then cover and refrigerate them for 24 hours. The fish can be marinated for as few as 3 hours, but it will be less flavorful.
Preheat the oven to 375 degrees F. Drain the olive oil from the fish into an ovenproof sauté pan large enough to hold all the fish. (If there isn’t enough oil to coat the bottom, add a little more.) Heat the olive oil over medium-high, then add the fish, skin side down, and cook for 2 to 3 minutes.
Transfer the pan to the oven. After 5 minutes, add the white wine and flip the fish. Return the pan to the oven for another 4 or 5 minutes, depending on the thickness of the fish. To test if the fish is done, insert a toothpick near the spine and see if it is the temperature you wish. Remove the pan from the oven and serve the fillets with the timbale and a spray of salad.

Potato Timbale

(serves 4 – 6)

8 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1/2 cup cleaned shiitake mushrooms
1/3 cup each chopped red, green, and yellow bell pepper
1/4 teaspoon chopped fresh thyme
2 teaspoons chopped garlic
1 pound (2 medium) potatoes, peeled and cut into 1-inch chunks
Salt and fresh ground black pepper, to taste
1/4 teaspoon chopped fresh Italian [flat-leaf] parsley
1/4 teaspoon chopped fresh rosemary

Preheat the oven to 400 degrees F. In an ovenproof sauté pan, heat 4 tablespoons of the olive oil for 1 minute, then add the vegetables and thyme and sauté over medium-high for 1 minute. Add the garlic and sauté for another minute. Transfer the mixture to a plate and set it aside.
To the same pan, add the remaining 4 tablespoons of the olive oil and heat it over medium-high until hot, then add the potatoes and sauté until they are brown on all sides, about 5 minutes. Add the onion mixture. Add salt and pepper to taste, the parsley, and the rosemary and sauté for another minute.
Place the pan in the oven for 15 to 20 minutes, until the potatoes are cooked through. Remove them and mash them with a fork. Fill a 9-inch quiche dish with the potatoes, lower the oven heat to 375 degrees F., and heat the timbale all the way through, about 5 minutes. Serve with the fish and the salad.

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