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Monday, October 10, 2011

ANGELOTE ESPINUDO - BAKED ANGELSHARK WITH PEPPER SAUCE

Sawback angelshark
Photo by: annedigitalis.multiply.com

Cat escat, L. Squatina aculeate, Eng. sawback angelshark. It is similar to the smoothback angelshark but has a dorsal spine. In the Middle Ages, it was found in the Atlantic and on the Spanish Mediterranean coasts. It is cooked in the same way as the ray and is known for its exquisite flavor. [Anón/Grewe. 1982:CLXXXVIIII:195:CCXIII:212-213; and Corbera. 1985:55

BAKED ANGELSHARK WITH PEPPER SAUCE ADAPTED FROM SENT SOVÍ CCXIII QUI PARLA CON SA DEU FFER SALSA DE PEX EN AGUA AB AMELLES p 212-213 AND NOLA  li-3 PEBRADA PARA SALUAGINA
For 4 persons

Ingredients

For the sauce:
4 slices ½” thick from a baquette at least two days old
The Dining Room at the Lagham . 7.17.10
Photo by: foodforfel
¼  c  vinegar
½ cup almonds
¼ cup hazelnuts
¼ cup pine nuts
1 tsp freshly ground pepper
¼ tsp ground ginger
1 c fish broth
¼ c honey

Preparation


Preheat oven to 400ºF/200ºC


After cleaning fish rub it with butter or oil and place it in foil. Close it tightly to keep juices in and cook for 10 -15 minutes until done.


For the sauce: Soak the bread in vinegar until it has fallen apart; mash with a fork.  Put nuts in a food processor and grind into powder. Add broth and continue grinding. Strain the mixture through a cloth into a saucepan.  Stir in the spices and slowly bring to a boil.  Remove from the fire and add honey. Place it in a bowl and serve with the fish.


Sent Soví advises that this sauce is good for dry firm boneless fish which can use a strong sauce. It provides one pepper sauce without vinegar and two with it. They do not call for nuts but Nola's does. These sauces are also used for wild game.

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