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Tuesday, April 24, 2012

BRESQUET WITH 14TH C RECIPE FOR EEL IN ALMOND MILK

Food cooking in pottery on a brazier
Photo by: litlnemo 

brazier. This was a type of brazier that stood on legs at waist height. Coal was burned in it and it had a rack in the shape of the brazier that was set on top to rest pots and pans in order to receive direct heat. It was used to make delicate dishes such as creams and sauces. Further, the rack could have a grate to prevent food from falling into the fire. It is seldom seen today. See brasero. [Anón/Grewe. 1982:LVII:ftn7:102; Gázquez. Cocina. 2002:206; and Lladonosa.  Cocina. 1984:57:156]

ROASTED EEL IN ALMOND SAUCE ADAPTED FROM SENT SOVÍ CLXXXXVIII QUI PARLA CON A ANGUILA EN AST QUINA SALSA S’I DEU FFER AB AMELLES. p 203 AND LLADONOSA’S RECIPE TO IMPROVE THE SAUCE[1]
For 6 persons

Ingredients

1 conger eel cut into pieces 3 1/3 lbs
conger eel soup
Photo by: roboppy
1 garlic head
6 c fish broth
1 ¼ c raw almonds peeled and finely chopped
¼ tsp saffron
½ c toasted breadcrumbs
salt to taste

Preparation

Roast eel on a spit if possible, otherwise, bake or grill it. When cooked, slice it on a cutting board.

Mash some garlic cloves in a mortar. Mix this with fish broth. Bring to a boil. Mix it with finely ground almonds. Add saffron dissolved in broth. Slowly add breadcrumbs taking care not to let the sauce become too thick by adding too many.  Let boil 15 minutes and add salt to taste. Serve the sauce in individual soup bowls with chunks of eel.        

[1] La Cocina Medieval. 1984:108

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