Photo from: ElectroMotiveDivision
PANDORA IN BLANCMANGE ADAPTED FROM NOLA’S lxviii-3 MANJAR BLANCO DE PESCADO
for 8 persons
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
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.