|prepping bait for lobster traps|
Photo from: Vilseskogen
1. the traditional Iberian pig of mountains living on a diet of acorns, complemented with pasture soil, thorns, stubble and fallow. 2. healthy or plump human baby 3. fodder, grain for animals and livestock. 4. a trap or bait laid to catch animals such as shellfish, fish, birds and wolves. [Dialecto. 1947:174; and Ramos. 1990:49]
MOCK CHEESE FOR LENT AND ADAPTED FROM SENT SOVÍ APÈ I #67 FORMATGADES, p 230
For 6 persons
Baits for catching sea food:
Herring for lobster pot bait bag
Bream for prawns
Bread for sea bream
For the dish:
1 garlic clove mashed
1 ½ lb sea bream
salt to taste
1 c almonds
1 c pine nuts
½ tsp saffron
1 tsp scraping ginger
1 bay leaf or basil
|Ready to Steam Fish Filetes|
Catch the seafood using bait. Wash and clean the lobster and prawns. Break the lobster’s neck and place in the bottom of a steamer. Add pawns and ½ lemon with juice and zest. Add the garlic and cover all with water.
Gut the sea bream, remove the fins, scales, head and tail. Butterfly it down the middle to open it up sprinkle with salt on it inside and out. Add olive oil and put it on the steamer rack and place that in the pot over the lobster and prawns.
Bring the water. Boil the lobster and prawns 5-10 minutes until the meat is white and remove. The bream may take 15-20 minutes to turn white depending on the size. Reserve a little of the broth for use later.
Shell the lobster and pawns. Remove skin and debone sea bass. Grind up all the meat together. Add the nuts and ginger scraping and continue grinding. Add ¼ c broth and mix that in with the sea food.
Mash the saffron in a mortar. Add a spoonful of the broth to dissolve it. Mix the saffron with the other ingredients and shape the mass in the form of one large cheese or small balls as desired. Add more broth, 1 tbsp at a time as needed. Garnish with a bay leaf or basil.
WHITE SAUCE ADAPTED FROM NOLA’S xv-3 SALSA BLANCA
|Mock Cheese in White Sauce|
Photo by: Lord-Williams
1 tbsp white ginger
¼ c rosewater
1 c almonds
1 ½ c fish broth
2 tbsp flour
1 cinnamon stick about 2” long
1 tsp whole cloves
Peel ginger and scrap the white. Soak that in rosewater overnight. Blanch almonds and peel them. Let them sit overnight in fish broth.
Put almonds and broth in a food processor and grind. Pour this through a cheesecloth into a saucepan. Squeeze the cheesecloth well to obtain as much almond milk as possible. Heat this. Add a sachet with the cinnamon stick and cloves. When about to boil remove, from heat and add as little flour as possible to thicken the sauce. Return to heat and add ginger with rosewater. Taste for ginger flavor. Add more ginger if necessary.
Serve warm in broth as hors d'oeuvres or an appetizer for it is perfect bait to win hearts through the stomach!
 During Fast Days and Lent not only was meat prohibited in the Middle Ages but also all animal products including eggs, butter and cheese.
 4 oz crab meat was used as lobster was not in season at the time of making this recipe.
 Hake or grouper if not available.
 The recipe does not call for flour but more thickener was needed.
Sugar was omitted as the sauce is not being used for a sweet dish in this case.