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Monday, January 30, 2012

BABORADA, 13TH C SWEET & SOUR SAUCE FOR FRIED FISH

sweet and sour sauce made with garlic, hazelnuts and walnuts. It can be used to accompany fish. As per Sent Soví, the etymology is unknown. [Anón/Grewe. 1982: CLXXXXVII:203:ftn 1: Apè IV:245]

SWEET AND SOUR SAUCE FOR FRIED FISH ADAPTED FROM SENT SOVI # CLXXXXVII QUI PARLA CON SA DEU FFER BABORADA A PEX FFRIT O A SARDINA FFRESQUA, p 203
For 4 persons

Baborada on Fried Sole
Photo by: Lord-Williams
Ingredients

For Sauce:
1 garlic clove
1 slice of bread, crusts removed
¼ c cider vinegar
4 chopped hazelnuts
3 chopped walnuts
1 tbsp olive oil
½ c honey
2/3 c hot water
1 pinch of salt
1 tsp freshly ground pepper
1 tsp ground nutmeg

For Fish:
1 lb fish fillets
¼ c flour
¼ c olive oil

Garnish with nuts or a sprig of basil.

Preparation

Peel garlic and mash. Soak bread in 1-2 tbsp of the vinegar. Blend all the sauce ingredients in a food processor until smooth.

Lightly flour the fish fillets. Heat skillet and olive oil. Fry the fish and put in a serving platter.

Remove excess oil from the skillet. Put the sauce in it and bring it to a boil, stirring occasionally. Add more water if necessary. Taste for flavor. Add more vinegar if necessary. Pour the sauce over the fish and serve.


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