Pesce cappone imprigionato

Name: Pesce cappone imprigionato (Red gurnard in a pastry crust)
Cuisine: Italy
Ingredients: 1⅓ pounds (600 g) Manila clams; 1 red gurnard, about 2½ pounds (1.2 kg); 24 small shrimp; 1 garlic clove; 2 tablespoons medium-fruity extra-virgin olive oil; 9 ounces (250 g) fresh button mushrooms; 1 small white onion; leaves from 1 small bunch flat-leaf parsley; leaves from 1 small bunch flat-leaf parsley; 4 teaspoons (20 g) butter; salt; pepper; 4 cups (960 ml) béchamel sauce; 1 egg yolk; 1⅓ pounds (600 g) pâte brisée (see note on panzerotti di maiale,)

Red gurnard in a pastry crust

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Imprigionato means “imprisoned.” The pesce cappone, known by numerous names in Italy, has a reddish skin, large, bony head, and protruberant eyes. Its white flesh is delicate and delicious.

Ingredients

1⅓ pounds (600 g) Manila clams
1 red gurnard, about 2½<

Europe
Italy
Fish course
Pescatarian

Method

Soak the clams for a few hours in lightly salted water to purge them. With a long, sharp knife, make an incision along the backbone of the fish. Open the fish and remove the first fillet. Discard the backbone and remove the second fillet, discarding the guts as you go. Peel the fillets and rinse gently. Dry them, then cut each fillet into several pieces. Rinse and peel the shrimp. Crush the gar