Baked Anchovy Pilaf Recipe
Sharing the anchovy pilaf recipe has been on my mind for a long time, but I couldn't find an opportunity. Recently, when dear Zahide asked for the recipe, I said I should definitely do it now. I didn't like to give a dry recipe like that, because the production phase was a bit of a toy. While we were ready, we also shot the video. Next week's video is the short of the next recipe. Those who have not done it before and do not have the courage can wait for the video.
1 kg of anchovy that I used in the recipe is 1 kg without being cleaned. It is known that fishermen weigh them before they are cleaned and then clean them. The cleaned state is probably around 600-700 g. When 1 kg of anchovy is used in a 26 cm baking dish, some anchovies increase. I use the leftover anchovy by making a small portion of anchovy pan. By the way, if you don't know how to extract anchovy bone, "How to Extract Anchovy Bones?" You can watch the video.
You can not use greaseproof paper in the baking dish, you can only lubricate the pan. But if it sticks to a small part at the bottom, there is a possibility that it will scatter when you take it to the serving plate, so I recommend you to eliminate this possibility by using wax paper. Again, before inverting it onto the serving plate, make sure to check whether the edges are completely separated from the bowl with the help of a spatula.
If you don't like this rice, you can also make plain rice, it's entirely up to you. As I said in the video, make sure to adjust the amount of salt according to your taste. Cooking time will vary depending on the materials you use, the baking dish and your oven. Cook, checking frequently. While checking, it is enough to look through the glass of the oven, do not open the oven door frequently, causing the hot air inside to escape. This will extend the cooking time. You can also use white flour instead of cornmeal, but unfortunately, you cannot achieve the same crispness as it does not have a granular structure like cornmeal. You can also use oil instead of butter to lubricate the baking dish, but since butter contains protein, it will make the anchovies brown better.
Enjoy the recipe...
- 1 kg of fresh anchovy,
- 1 tsp of butter,
- 2-3 tbsps of corn flour,
- Salt to taste.
- 1 cup of rice, washed and drained,
- 1 onion, chopped,
- 1 tsp of tomato paste,
- 1 tbsp of pine nuts,
- 1 tbsp of currants,
- 1/2 tsp of cinnamon,
- 1/2 tsp of black pepper,
- 1 tsp of allspice,
- 2 handful of chopped parsley,
- 1 tbsp of butter,
- 2 tbsps of vegetable oil,
- 2.5 cups boiling water,
- Salt to taste.
- For pilaf heat butter and vegetable oil in a large pan,
- Add onions and fry well,
- Add pine nuts and fry for 1-2 mins.,
- Add tomato paste and stir well,
- Add rice and fry, constantly stirring, for 5 mins.,
- Add cinnamon, black pepper, salt, allspice, currants and parsley and stir,
- Add water, stir,
- Cover the lid and cook until the rice is tender,
- Meanwhile clean the fish,
- Pull out the guts, cut the head, pull out the bones; rinse the fish inside and out, put into a drainer,
- Grease a 26 cm baking pan with butter, place a parchement paper in the bottom,
- Coat the back of the fished with cornflour and line 2/3 of the fishes on the sides and the bottom of the baking pan, make sure some are dangled from the edges,
- Sprinkle some salt, then spread the pilaf into the pan, fold the dangled fishes into the middle,
- Cover top of the pilaf with the remaining fishes,
- Bake in a 190 C degrees pre-heated oven until golden,
- Remove from oven and turn upside down into a serving plate.