Peach-Gingerbread Dumplings

From The Art and Soul of Baking

Makes 8 dumplings

Fruit dumplings, related to turnovers, are often whole or halved fruit encased in pastry. The pit cavities of the fruit can be filled with dried fruit or sugar, but in this recipe the filling is soft, sweet almond paste blended with the same spices and molasses that make gingerbread so good. Though they look charmingly homespun, the flavor combination is sophisticated enough for a special dinner.

Equipment
Medium Bowl, Serrated Tomato Peeler or Very Sharp Vegetable Peeler, Small Spoon or Melon Baller, Small Bowl, Pastry Brush, Baking Sheet, Parchment Paper or a Silicone Mat, Chef’s Knife or Small Round Cutter, Cooling Rack

Ingredients
1 recipe Easy Cream Cheese Pie Dough, prepared for turnovers or dumplings (page 179)
7 ounces almond paste, at room temperature
2 tablespoons (1 ounce) mild, unsulfured molasses
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4 large (7 to 8 ounces each) firm-ripe peaches
1 egg yolk
1 tablespoon milk or cream
1 ½ tablespoons sugar
Vanilla Custard Sauce (page 424) or vanilla ice cream, for serving

Getting Ahead
The filling may be prepared up to 1 week in advance and stored, airtight, in the refrigerator. The dumplings may be assembled up to 4 hours in advance and stored in the refrigerator before baking.

1Preheat the oven to 375°F and position an oven rack in the lower third.
2 Make the filling: Crumble the almond paste into the medium bowl. Add the molasses, ginger, cinnamon, and cloves. Use your fingers to knead the spices and molasses into the almond paste. If the mixture is too sticky, run your hands under cold water, shake off the excess, and continue—the thin film of water on your hands will prevent the mixture from sticking to your fingers. Once the mixture is well blended, divide it into 8 equal pieces (about 1 ounce each) and roll into balls.
3 Fill the peach halves: Use the serrated tomato peeler to peel the peaches. Cut them in half, remove the pits, and use a small spoon or melon baller to remove the pit marks from the peach, enlarging the cavity slightly. Press a ball of almond paste into each cavity and flatten it level with the cut side of the peach. Spread the excess from the ball of almond paste along the cut surface of the peach. This thin film of almond paste will serve as a barrier to prevent the juices of the peach from soaking the pastry underneath.
4 Assemble the dumplings: Spread 8 of the dough squares out in front of you. Place a peach half, cut side down, in the center of each square. In a small bowl, beat the egg yolk with the milk to create an egg wash. For each dumpling, use a pastry brush to brush a thin film of egg wash along all four edges of the square. Bring the four corners of each square to the center, over the rounded portion of the peach, and pinch the seams together. (You may need to stretch the dough slightly if you have large peaches.) Line the baking sheet with parchment paper or a silicone mat and set the dumplings, evenly spaced, on the sheet. Brush each dumpling lightly with egg wash. Use a chef’s knife to cut the remaining square of dough into nine small squares, or use a small round cutter (about the size of a quarter) to cut eight small circles. Place one of the squares or circles at the top of each dumpling, hiding the point where the four corners come together. Brush these with egg wash. Sprinkle the dumplings with the sugar. Chill for 15 minutes.
5 Bake the dumplings: Bake for 15 minutes, then rotate the baking sheet front to back on the rack. Bake for 15 to 18 minutes longer, until the pastry is golden brown and the peaches are tender when pierced through the crust with the tip of a paring knife. Transfer to a rack and let cool slightly. Serve warm dumplings in shallow bowls, each set in a pool of custard sauce, or with a scoop of vanilla ice cream. Storing The dumplings are at their best the same day they are baked. They may be stored overnight in the refrigerator in an airtight container or covered with plastic wrap. Reheat before serving in a 375°F oven for 10 to 15 minutes, until warmed through.

Apple-Gingerbread Dumplings
Substitute firm, peeled baking apples, such as Granny Smith, for the peaches.

what the pros know
Almond paste is not the same as marzipan. Almond paste is a mixture of ground almonds, sugar, and almond extract designed to be used in combination with other ingredients in cakes or pastries. Marzipan, on the other hand, is a mixture of ground almonds, extract, and a significantly higher level of sugar (including liquid sugar to make it pliable), used mainly for candies and molded marzipan sweets that are eaten out of hand, not baked. Baking with marzipan will result in pastries that are darker (more sugar means more caramelization)
and much sweeter than intended.

Easy Cream Cheese Pie Dough

Makes enough dough for 9 turnovers or 8 dumplings, or 1 (9- or 10-inch) pie shell A nearly foolproof alternative to flaky dough, cream cheese dough can be made in the food processor in a couple of minutes. Rich cream cheese takes the place of water and helps to bring the dough together. The high proportion of fat means it’s practically impossible to toughen the pastry. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

Ingredients
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1 teaspoon sugar (omit for savory pastry)
Pinch of salt
1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
1 (8-ounce) package cold cream cheese, cut into 9 pieces

Equipment
Food Processor Fitted with a Metal Blade, Rolling Pin, Chef’s Knife, Ruler

1 Place the flour, sugar, and salt in the bowl of the food processor and process for 10 seconds to blend. Add the cold butter pieces and process for 8 to 10 seconds, until the mixture looks like bread crumbs. Add the cream cheese and pulse 30 times (1-second pulses), or until large, shaggy clumps of dough form.
2 Turn the shaggy mass out onto a work surface and knead gently 2 or 3 times to create a cohesive dough. If you are making turnovers or dumplings, flatten into a 7-inch square (about ¾ inch thick) and wrap in plastic. (For a pie, shape the dough into a ¾-inch thick round.) Chill for 30 minutes.
3 Place the dough on a lightly floured surface. If you are making turnovers or dumplings, roll into a square about ¹⁄8 inch thick (for rolling tips, see page 171). Use a chef’s knife to trim to a 15-inch square. Use the ruler to mark 5-inch increments along all sides of the dough. With the ruler as a guide, cut the dough into 9 (5-inch) squares. (For a pie, follow the instructions for rolling and shaping on page 171.)

Storing
Place rolled-out squares between sheets of parchment or wax paper on a baking sheet, wrap in plastic, and refrigerate for up to 2 days. You may also freeze them, layered between sheets of parchment, wrapped in plastic and sealed in a resealable plastic freezer bag or airtight container, for up to 2 months.

Getting Ahead
The dough can be prepared through Step 2 and refrigerated for up to 2 days or slipped inside a resealable plastic freezer bag and frozen for up to 2 months (thaw overnight in the refrigerator before rolling).

Panfried Skirt Steaks with Red Wine Béarnaise Sauce

From Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!, by Sur La Table, and Rick Rodgers

Serves 4

Skirt steak is one of the most flavorful cuts and can be quickly panfried in a skillet on the stove top. The sophisticated and easy béarnaise sauce—it’s made in a blender—gives the steak a nice touch of class. When you cook the steak, be sure to turn on the range hood to avoid smoking up the kitchen.

• 4 (7-ounce) skirt steaks
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

RED WINE BÉARNAISE SAUCE
• ¼ cup hearty red wine, such as Cabernet-Shiraz blend
• ¼ cup red wine vinegar
• 3 tablespoons finely chopped shallots
• 1 tablespoon chopped fresh tarragon
• ¼ teaspoon coarsely ground black pepper
• 3 large egg yolks
• 1 ½ cups (3 sticks) unsalted butter, cut into tablespoons
• Kosher salt

Trim a few pieces of fat from the steaks and reserve. Mix together the salt and pepper, and season the steaks all over with the mixture. Let the steaks stand at room temperature while you make the sauce.

To make the béarnaise sauce, combine the wine, vinegar, shallots, tarragon, and coarsely ground pepper in a small, nonreactive saucepan. Bring to a boil over high heat and cook until the liquid is reduced to about 2 tablespoons. Strain through a fine-mesh sieve into a small bowl, pressing hard on the solids to extract as much flavor as possible. Reserve the solids in the sieve.

Put the egg yolks and strained wine mixture in a blender. In a saucepan, bring the butter to a boil over medium heat. Pour the hot butter into a heatproof glass measuring cup. Skim the foam off the surface of the butter. With the blender running, slowly add the hot butter through the hole in the lid, leaving the milk solids in the measuring cup. It should take about 1 minute to add the butter. Then uncover the blender, add the reserved solids in the sieve, re-cover, and pulse just to combine. Season with salt. Transfer to the top part of a double boiler and keep warm for up to 30 minutes. (Or transfer the sauce to a warmed widemouthed Thermos and keep warm for up to 2 hours.)

Heat a large cast-iron skillet over medium-high heat until very hot. Add the reserved beef fat and use tongs to wipe a thin coating of fat over the entire bottom of the skillet. Remove and discard the fat. Add the steaks and cook, turning once, for about 5 minutes total for medium-rare, or until they are nicely browned on both sides and feel somewhat resilient when pressed in the center.

Transfer each steak to a dinner plate. Spoon the sauce into a serving bowl. Serve the steaks hot, and pass the sauce at the table.

Tips for Skirt Steak with Béarnaise Sauce

• A cast-iron skillet creates a beautiful crust on steaks.
• Grease the skillet with some of the beef fat.
• Keep béarnaise sauce warm in a double boiler or in a widemouthed Thermos.
• Use a nonreactive saucepan to cook the acidic ingredients for the sauce.

Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

From Things Cooks Love: Implements. Ingredients. Recipes.

Prep 30 min | Cook time 2 hr | Serves 6

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for browning the lamb, which you can do in a tagine if it is has a stainless steel–clad or castiron base. If your tagine is all earthenware, simply toss the meat with the ingredients and simmer in the tagine over low heat. Alternatively, brown the meat in a skillet and transfer it to the tagine for simmering, or prepare the entire dish in a Dutch oven or braiser.

Implements
Tagine, Cutting Board, Chef’s Knife, Paring Knife

Ingredients
2 to 2½ pounds trimmed, boneless lamb shoulder or lamb shank, cut into 1-inch chunks
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups ¼-inch-thick yellow onion wedges
10 saffron threads
1½ teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon ground coriander
1 cup peeled, sliced (¼ inch) carrot
1 cinnamon stick
1 cup low-sodium chicken broth or water, plus more as needed
1 cup drained canned Italian plum tomatoes, cut into 1-inch chunks
2 stems Italian parsley, plus 1 tablespoon finely chopped
2 stems cilantro, plus 1 tablespoon finely chopped
4 artichokes, preferably with stems, or 1 (10-ounce box) frozen artichoke hearts
1 lemon, halved
4 ounces (about 1 cup) dried apricot halves
2 tablespoons chopped preserved lemon rind (page 328)
1 tablespoon finely chopped fresh mint

1. Place the lamb in a large bowl, sprinkle with the salt and pepper, and toss to coat evenly. Set aside.
2. Heat a stainless steel–clad or cast-iron base of a tagine (see headnote for alternatives) over medium-low heat and add the olive oil. When the oil is hot enough to sizzle a piece of onion, increase the heat to medium, add the onion wedges, and cook, stirring, for 10 minutes, or until they wilt and begin to turn color. Meanwhile, in a small bowl, stir together the saffron, cumin, ginger and coriander.
3. Add the meat, carrot, and cinnamon to the onion, increase the heat to medium-high, and cook, stirring constantly, for 5 minutes, or until the meat begins to brown. Add the chicken broth, tomatoes, parsley and cilantro stems, and the saffron mixture and bring to a boil.
4. Place the lid on the tagine, decrease the heat to low, and cook, without disturbing the cover, for 1 ½ hours, adjusting the heat to keep the stew at a gentle simmer.
5. Meanwhile, if using fresh artichoke hearts, fill a medium bowl half full with water; squeeze the juice from a lemon half into the water, and add the spent lemon half to the water. Working with 1 artichoke at a time, pull the leaves back and tear them off where they meet at the base (bottom), until you reach the pale green inner leaves. (Reserve the leaves for another use.) Turn the artichoke on its side on a cutting board and, with a chef’s knife, cut the attached leaves off just where they meet the base. Cut the stem off the base and reserve. With a paring knife, trim the dark green outer layer from the base. With the tip of a spoon, scoop the fuzzy portion from the center and discard. Rub the trimmed artichoke bottom with the remaining lemon half. Cut the bottom into quarters and add to the lemon water. Peel the fibrous outer layer from the stem and cut crosswise into ½-inch lengths. Add to the lemon water. Repeat with the remaining artichokes.
6. After 1½ hours, test the meat for tenderness. It should be fork-tender. If it isn’t, simmer it a little longer and test again.
7. When the meat is tender, drain the fresh artichokes and add them, or add the frozen artichoke hearts, and the apricots. Re-cover and cook for 30 minutes, or until the fresh artichokes are tender, or only 10 minutes if using frozen artichoke hearts. Stir in the preserved lemon.
8. If the stew is swimming in liquid, use a slotted spoon to transfer the solids to a bowl, cover with aluminum foil, and place in an oven set at 200°F. Boil the liquid, uncovered, for 10 minutes, or until reduced slightly. Return the solids to the tagine.
9. Sprinkle the finely chopped parsley, cilantro, and mint over the top. Re-cover the tagine and carry it to the table.

Uncover and serve.

Fleur De Sel Caramels

From Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!, by Sur La Table, and Rick Rodgers

Makes 36 Caramels

Salt is usually considered a savory flavor, but it is often sneaked into caramel desserts where it acts to heighten the interplay between bitter and sweet. A pinch of crunchy sea salt flakes on each caramel identifies it as an out-of-the-ordinary candy experience.

• 1 1/4 cups heavy cream
• 6 tablespoons (¾ stick) unsalted butter, plus more for pan
• 1/2 teaspoon flaky sea salt, such as fleur de sel or Maldon, plus more for topping
• 1 2/3 cups sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 1 teaspoon pure vanilla extract

1. Lightly butter an 8-inch square metal baking pan. Line the bottom and 4 sides of the pan with parchment paper, allowing the paper to overhang the rim on all sides by about 2 inches. (The overhang will be used as “handles” to remove the caramel slab from the pan.)

2. In a saucepan, bring the cream, butter, and salt to a simmer over medium heat, stirring often until the butter melts. Remove from the heat.

3. Combine the sugar, corn syrup, and water in a large, heavy-bottomed saucepan. Bring to a boil over high heat, stirring just until the sugar has dissolved. Continue to boil without stirring, occasionally swirling the pan by its handle and wiping down any sugar crystals that form on the sides with a natural bristle brush dipped in cold water, for about 6 minutes, or until the syrup is dark golden brown—about the color of a new penny. The syrup should have a slightly acrid aroma, and a whiff of smoke should rise from the surface.

4. Gradually and carefully add the hot cream mixture—it will bubble up—to the caramel. When the bubbles subside, clip a candy thermometer to the saucepan. Cook over medium heat, stirring often to avoid scorching, until the temperature reaches 245° to 250°F (firm-ball stage). Remove the heat and stir in the vanilla.

5. Pour into the prepared pan. Transfer to a wire cooling rack and let stand until tepid, about 30 minutes.

6. Using an oiled chef’s knife, score the top of the candy into 36 equal portions. Sprinkle a tiny pinch of salt into the center of each portion, and press with your finger to help it adhere. Let cool completely, 3 to 4 hours.

7. Lift up the paper handles to remove the caramel slab in a single piece. Peel away the parchment paper. Using the oiled knife, cut the caramel through the scores into 36 individual pieces. Wrap each caramel in a square of waxed paper, twisting the ends to seal. The caramels can be stored in an airtight container at cool room temperature for up to 1 week.

Tips for Caramels

• Do not stir the syrup until the butter and cream are added.
• Wash down any crystals that form on the inside of the saucepan with a natural-bristle brush dipped in cold water.
• Judge caramel by color and aroma, not with a candy thermometer.
• Add vanilla extract to hot mixtures after they are finished cooking.

The Amazing Shape-Changing Bread

From Baking Kids Love by Sur La Table and Cindy Mushet

Makes 1 delicious 9” x 5” loaf

Ingredients

for the bread dough
1 tablespoon active dry yeast (or 2 ¼ teaspoons instant yeast)
1 ¼ cups warm milk (no hotter than 115ºF)
2 teaspoons sugar
3 ¼ cups unbleached allpurpose flour
1 ½ teaspoons salt
4 tablespoons unsalted butter, melted

To finish
1 large egg yolk
1 teaspoon water
Tools
Small bowl
Whisk
Large bowl
Wooden spoon
Bench scraper
9 by 5-inch loaf pan, lightly buttered or sprayed with pan spray
Pastry brush

1. Proof the yeast
• Wake up the yeast by whisking it into ¼ cup warm (not hot) milk in a small bowl. Stir in the sugar and set the bowl aside for 8 to 10 minutes, until it looks foamy (see page 9).
• If the yeast isn’t foamy after 15 minutes (it didn’t wake up), start over with a new package.

2. Mix the dough
• Put the flour and salt in the large bowl and whisk to blend. Make a well in the center and add the yeast mixture. Pour in the remaining 1 cup of warm milk and the melted butter. Stir well with the wooden spoon until you get big, shaggy clumps of dough and it all starts to stick together.

3. Knead the dough
• Sprinkle a little flour on your work surface (don’t put too much, because you can always add more later). Dip your hands in flour and start kneading the dough (see page 12). It will take about 10 minutes of kneading until you get a smooth, springy dough.
• Sprinkle a little more flour on the table and on top if the dough feels very sticky. It should feel tacky, like tape, but not sticky and gooey. A metal bench scraper is handy to scrape up any bits of dough that are stuck to the table, and to help you move the dough around.

4. Let the dough rise
• Wash out the large bowl and rub the inside with a thin layer of vegetable oil (or use pan spray). Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set it aside and let the dough rise until it is twice as big, 45 minutes to 1 hour.

5. Punch down and shape the dough
• Gently turn the dough out onto a lightly floured table. Press down firmly to flatten the dough and pop the air bubbles in the dough. Don’t knead or it will get too springy to shape.
• To shape the dough into a loaf, gently pull the flattened dough into a 7 by 10-inch rectangle.

Chocolate Celebration Cake

From Baking Kids Love by Sur La Table and Cindy Mushet

Makes 1 big, yummy cake!

Ingredients
For the cake
1 cup water
¾ cup buttermilk
¾ cup canola or corn oil
3 large eggs
2 cups unbleached, all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened, natural cocoa powder
2 teaspoons baking soda
¼ teaspoon salt

For the frosting
3 cups unsifted powdered sugar
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 teaspoons pure vanilla extract

Tools
Two 9-inch cake pans, lightly buttered or sprayed, and lined with a piece of parchment paper cut to fit the bottom of the pan
Two medium bowls
Whisk
Fine sieve or strainer
Two large bowls
Silicone spatula
A 9-inch cake cardboard, or the bottom of a 9-inch tart pan or flat, round plate
Hand mixer
Small offset spatula

1. Before you begin
• Line each pan with a round of parchment paper (see page 10).
• Position two oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F.

2. Bake the cake
• Place the water, buttermilk, oil, and eggs in the medium bowl. Whisk until the eggs have completely blended into the mixture.
• Sift the flour, sugar, cocoa powder, baking soda, and salt into the larger bowl (see page 11).
• Pour the liquid ingredients into the dry ingredients. Whisk gently at first, and then, as the mixture blends, whisk faster, until it is a smooth batter and you don’t see any more dry patches.

3. Bake the cake
• Scrape the batter into the prepared pans, dividing it as evenly as you can. Put one pan in the center of each oven rack. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Transfer the pans to a cooling rack. If the cakes are rounded on top, place a clean, dry towel on top of each warm cake and press down firmly with the palm of your hand to level the surface. Cool completely.

4. Make the frosting
• Sift the powdered sugar into the medium bowl (see page 11).
• Place the room temperature cream cheese and butter in a large bowl and beat until they are blended and smooth. Add half of the powdered sugar and beat it in thoroughly. Scrape down the bowl with a silicone spatula. Add the remaining sugar and continue to beat until the mixture is blended and fluffy. Beat in the vanilla extract.

5. Unmold the cakes
• Slide a small spatula around the edges of the cake to separate it from the pan. Set the serving plate upside-down on top of the cake pan. Hold the plate and cake (in the pan) together like a sandwich, then flip them over. The cake will fall out of the pan onto the plate. Peel off the parchment paper.

6. Frost and decorate the cake
• Use a small offset spatula to spread half of the frosting over the cake, stopping about ¼ inch from the edge. When you put the second layer on top, it will squish the frosting out to the edge.
• Unmold the second cake by setting a cake cardboard or tart pan bottom on top of the pan, flipping the two over as described above, then gently pushing the cake off the
• Spread the remaining frosting over the top layer. Decorate the top with sprinkles, confetti candy, sparkling sugar, or whatever you Like. You can leave this at room temperature for a few hours. Otherwise, refrigerate the cake until serving time.

Playing around
This cake batter makes great cupcakes.

It will make 24, so you’ll need 2 standard-size cupcake pans with paper liners. Divide the batter evenly among the cups, filling them no more than ²⁄3 full. Bake on two racks as described in step 1, until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting the cupcakes. If you like chocolate frosting, try the one on page 20. board and into place on the frosting. Peel off the parchment paper.

Roasted Fish with Achiote, Potatoes, Chile Strips, and Orange Salsa

From Things Cooks Love: Implements. Ingredients. Recipes.

Prep 30 min | cook time 50 min | serves 4

For this recipe, use achiote paste (adobo de achiote). This typical dish of the Yucatán combines the earthytasting achiote with fish, potatoes, and a pretty, refreshing citrus salsa. Serve with a green vegetable or a tossed salad.

Implements
Molcajete, 9-by-13-inch Terra-Cotta Baking Dish

Ingredients
Achiote Sauce
1 clove garlic
1 tablespoon chopped white onion
½ teaspoon coarse salt
½ teaspoon chile powder
½ teaspoon grated orange zest
1 (½-by-¼-inch) piece achiote paste
2 tablespoons freshly squeezed orange juice
1 tablespoon flavorless vegetable oil
Rajas (Poblano Chile Strips), page 180
1 pound Yukon Gold or any potatoes, unpeeled, cut into ½-inch wedges
1 large white onion, cut into ¹⁄8-inch wedges

Orange Salsa
1 large navel orange
1 plum tomato, seeded and chopped
1 tablespoon finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 tablespoon finely chopped fresh cilantro
Pinch of coarse salt
1 ¼ pounds skinless firm fish fillet (such as halibut, ling cod, or red snapper), preferably in a single piece

1. Make the achiote sauce: Place the garlic, onion, salt, chile powder, orange zest, and achiote in a molcajete or other mortar and mash with a pestle until blended and the mixture becomes a paste. Gradually work in the orange juice and oil with the pestle. Alternatively, combine the ingredients in a blender or small food processor and process until smooth. Set aside.
2. Make the rajas and set aside.
3. Preheat the oven to 400°F. In a medium bowl, combine the potatoes, onion slices, and half of the achiote sauce and stir to coat the potatoes. Spread the potato mixture in a 9-by-13-inch terra-cotta baking dish or another type of baking dish. Roast the potatoes, turning once at the
midpoint, for 35 minutes, or until golden and almost tender. Remove the baking dish from the oven.
4. While the potatoes are roasting, make the orange salsa: Use a sharp, thin knife to cut the peel and all the white pith from the orange. Working over a bowl, cut along both sides of each segment to release it from the membrane, allowing the segments and the juices to drop into the bowl. Coarsely chop the orange segments and return them to the bowl with the juices. Add the tomato, onion, lime juice, cilantro, and salt, and stir gently to combine. Taste and adjust the seasoning with salt. Let stand at room temperature until ready to serve.
5. Brush one side of the fish with half of the remaining achiote sauce mixture. Push the potatoes to the edges of the baking dish, and place the fish, sauce side down, in the center of the dish. Brush the top of the fish with the remaining sauce. Arrange the rajas on top of the fish, spacing them about ½ inch apart. Rearrange the potatoes, placing some of them on top of the fish.
6. Return the baking dish to the oven and roast for 15 minutes, or until the fish is opaque when cut into at the thickest part with a knife.
7. Spoon the salsa over the fish and serve from the baking dish or transfer the fish to a platter and serve.