Fish in Barley BreadOrigin: Ancient Period: Traditional |
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This is another variant on the 'clay baked fish' theme. This time the fish is baked in barley bread. Ingredients:
1 batch barley bread dough 
Method:PreparationMake the bread dough then cut into enough to cover each fish fillet. Flatten the dough on a floured surface and press the fish fillet lightly into the middle. Shape the dough into a neat parcel around the fish, damped the edges with water and crimp to seal, ensuring that there are no gaps. Traditionally this would be baked on the embers of a fire, cooking for 10 minutes per side. The bread would be burnt and discarded but the fish would be cooked to perfection. However, you can place the fish parcels on a lightly-oiled baking tray, cover with a cloth and allow the bread to rise for 30 minutes. Place in an oven pre-heated to 180°C and bake for 25 to 30 minutes, or until the bread is baked and golden. You can now eat both the bread and the baked fish inside. |
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