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Friday, April 20, 2012

BRECA WITH PANDORA IN BLANCMANGE RECIPE FROM THE 15TH C

Breca
Photo from: ElectroMotiveDivision
pajel, lamote, OCast pagel, pegel, pageses, OCat pagel, pagell, L. Pagellus erythrinus, Eng. pandora. Pandora is found in the Atlantic but is more abundant in the Mediterranean. In Castile, it is regarded more highly than red sea bream. It is fried or baked. Sent Soví provides recipes for sauces to be served with the fish. Nola highly recommends that it be prepared, if fresh, in blancmange. It is carved in the same manner as the trout, slicing it lengthwise and removing the bones. See trucha. [Anón/Grewe. 1982:CC:204:CCXIII:212; Cordera. 1998:188; Nola. 1989:lxv-4:lviii-3; and Villena/Calero. 2002:23a:38b]


PANDORA IN BLANCMANGE ADAPTED FROM NOLA’S lxviii-3 MANJAR BLANCO DE PESCADO
for 8 persons



Ingredients

blancmange
Photo by: Daphne Ann
2 lb sliced lengthwise pandora and deboned
2 c rosewater
4 lbs peeled almonds
1 lb flour
4 tbsp sugar
1 tsp cinnamon
salt to taste

Preparation

Poach the slices of pandora. When half cooked, remove them and soak them in cold water. Strain the broth from poaching the fish and save 2 cups.

Put the fish on a plate and shed it to look like threads of saffron. Pour the rosewater over the fish.

Blanch the almonds and grind them in a mortar. Moisten the pestle frequently in rosewater to prevent the almonds from becoming oily. Steep the almonds in the broth saved from poaching the fish for one hour. Strain this through a cloth, pressing down on the pulp to obtain as much milk as possible.

Select a saucepan, which is not tin or copper. Add the shredded fish with the rosewater and put it over low heat. Add 2 tbsp sugar, cinnamon and half the almond milk. Add the flour little by little to prevent clumping. Beat the mixture continually with a whisk. As it thickens add the rest of the almond milk little by little.

Serve in individual bowls and sprinkle the rest of the sugar over each.

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