Recipe courtesy of Binta Diallo
Gateau (Puff-Puff)
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 519
- Total Fat
- 34
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 15
- Cholesterol
- 40
- Sodium
- 425
- Total: 1 hr 45 min (includes rising time)
- Active: 45 min
Ingredients
1 tablespoon dry instant yeast
1 cup warm water
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
Sea salt and freshly ground black pepper
1 pound mackerel fillet, skin removed
3 to 4 tablespoons extra-virgin olive oil
1 small onion, diced
1 medium tomato, diced
1 clove garlic, minced
8 cups vegetable oil, for frying
Directions
- Combine the yeast and warm water in a small bowl and let sit until the yeast starts to dissolve, about 5 minutes.
- Place the flour in a large bowl. Mix the yeast and water mixture into the flour with a wooden spoon until smooth. Stir in the sugar, vanilla extract and 1 teaspoon salt, and then cover with plastic wrap, placing the wrap directly on the dough. Set aside in a warm place and let rise for 1 hour.
- Bring 6 cups water to a boil in a large pot over high heat. Reduce the heat to low and add the fish. Poach the fish in the simmering liquid until cooked through, 5 to 7 minutes. Remove the fish from the water and set aside in a medium bowl. When the fish has cooled, use a fork to break apart the fish.
- Add 2 tablespoons of the olive oil to a medium skillet over medium heat and saute the onions until translucent, 3 to 5 minutes. Add the tomatoes, garlic, 1 teaspoon salt and a pinch of freshly ground pepper and cook for 5 minutes. Add the fish to the skillet and stir to fully incorporate, adding 1 to 2 tablespoons more olive oil if needed to keep the mixture from becoming dry. Cook for another 3 minutes and then turn off the heat.
- Heat 2 inches of vegetable oil (about 8 cups) to 375 degrees F in a wide heavy pot over medium-high heat. Working in batches, carefully add the gateau batter to the oil with a 2-ounce ice cream scoop, turning over frequently until browned, about 2 1/2 minutes per batch. Transfer the gateau to paper towels to drain.
- Spoon the mackerel into a serving dish and serve with the gateau.