Ingredients
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1 fillet salt cod (about 340 grams)
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2 tablespoons (30 milliliters) canola Oil
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1 medium onion, thinly sliced
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4 cloves garlic, thinly sliced
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1 medium red pepper, thinly sliced
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1/2 fennel bulb, sliced
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2 tablespoons (30 milliliters) parsley
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1/4 cup (60 milliliters) flour for dusting
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1 package puff pastry
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1/2 cup (120 milliliters) ricotta
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2 teaspoons (10 milliliters) olive oil
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Pepper to taste
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2 eggs for egg wash
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1 cup (250 milliliters) water
Directions
- In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to two days. Change the water at least three times over that time frame.
- Remove cod from water and rinse with clean water. Pat dry with a clean towel to remove excess moisture.
- Season cod with pepper (no salt) and place in a heated pan with a tablespoon of oil. Allow to cook five minutes or until crust develops on one side. Flip the fish. Add a cup water to the skillet and let the fish steam for another few minutes until cooked through and flakey.
- Take pan off heat.
- In a new pan, heat remaining tablespoon of oil and add onion, red pepper, fennel, and garlic. Season and soften veggies. Place softened veggies into a bowl.
- Flake apart cooked cod and add to the vegetables. Add chopped parsley and mix all together.
- Scoop mixture onto a baking sheet lined with parchment paper, and spread into an even layer. Put in refrigerator to chill for 30 minutes.
- Preheat the oven to 400°F (204°C)
- Sprinkle some of the flour on a flat surface and lay one sheet of puff pastry on top. Cover remaining pastry with a damp towel until ready to use.
- Sprinkle the pastry with a bit of the flour and fold in half. Sprinkle more flour on the pastry and roll with a rolling pin. Repeat three times – folding and rolling until the pastry is two centimeters thick. Cut out a medium sized circle. Using a mold or an upside down bowl, cut a good sized circle out of the pastry. Again cover the pastry circle with a damp towel until ready to use. Repeat above for the second sheet of puff pastry.
- Remove fish mixture from the fridge and place it into a bowl. Stir in the ricotta cheese, pepper, and olive oil and mix together.
- In a small bowl, whisk two eggs.
- Fill pastry circles with chilled mixture and brush egg wash around edge. Fold over into half-moon shape and press the edge down with a fork. Use a knife tip to slice small slits across the top of the pastry packages to allow steam to escape. Brush more egg wash over top. Place calzones on a baking sheet lined with parchment paper and cook in oven until the pastry is golden and the bottoms are crispy.
