recipes
Lampuki loaf
2022-10-13
Ingredients
- 500g ready prepared bread dough
- 4 spoons sun dried tomato pesto
- 2 zucchini sliced and grilled
- 2 cooked Lampuki filleted
- 200g raw peeled prawns
- 2 spoons pitted black olives (Camel)
- 2 spoons capers (Camel)
- Fresh basil and mint leaves
- 2 tomatoes washed and sliced
- 8 anchovy fillets
- 4 slices mozzarella (Fior di Vita)
- 1 beaten egg for egg wash (Le Naturelle)
- Sesame seeds
- Salad leaves for serving
- Lemon wedges
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Method
Grease a loaf tin with butter or non-stick spray. Roll out the bread dough and line the loaf tin, trim off excess dough and reserve to cover the loaf. Brush the dough with the sun dried tomato pesto and start by making a layer of zucchini in the bottom of the loaf, continue with a layer of lampuki, top up with the prawns, olives, capers, tomatoes, herbs and anchovy, cover with mozzarella. Repeat the process to fill up the loaf and use up all the ingredients. Cover the loaf with the remaining bread dough, brush with beaten egg and sprinkle with sesame seeds. Bake at 175°C for approximately 35 minutes until the dough is cooked and golden
Remove from the oven, allow a couple of minutes to set before turning out of the loaf tin.
Serve into thick slices accompanied by a mixed salad and lemon wedges.
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