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Friday, August 16, 2013

CORVALLO WITH STUFFED MAIGRE RECIPE


Photo from: Gorrioni
Cat corball, OCat corballa, L. Sciaena umbra, Eng. brown maigre or meagre. It is a stout, oval saltwater fish living in the Mediterranean and the Atlantic Ocean from the English Channel to Senegal. It is normally about 35 to 45 cm long but can grow up to 70-75 cm and weigh 4 k. It has a round snout and a very big, low, horizontal month. The body and neck are covered with small, jelly-like dark bronze scales with metallic reflections. The head is black with lilac reflections making it look like velvet. Vilanova advised against eating this fish for its tough skin. See corvina. [Corbera. 1998:167-168; and Gázquez. Cocina. 2002:235]

STUFFED MAIGRE FROM THE MEDIEVAL SPANISH CHEF’S RECIPES
Para 4 personas

Ingredients

The Stuffing
Photo by: Lord-Williams
1 brown maigre about 3lbs.

For the Stuffing:
1 onion
3 ½ oz mushrooms
3 muscles
4 large shrimp
2 hardboiled eggs
1 tbsp olive oil
1 tbsp butter
½ c white wine or sherry
¼  c breadcrumbs
Salt to taste.


For the broth:
4 glasses of fish broth
fish heads and bones
1 onion chopped
1 leek 1 celery stalk


Preparation

Corvallo with Stuffing
Photo by: Lord-Williams
For the stuffing:

Heat a frying pan. Add olive oil and fry the onion until translucent. Add the mushrooms. Steam muscles and shrimp. When done cut in small pieces. Add them to the mushrooms and onions with chopped hardboiled eggs and breadcrumbs. Mix well. Add salt to taste.

Preheat oven to 340º F/170º C

Gut and clean the meager and salt it. Fill it with the stuffing. Place it in an ovenproof dish that has been greased with olive oil and butter. Grind the ingredients from the broth in a food processor return them to the broth and strain.  Pour the broth over the fish. Cook in the oven for about 40 minutes or until done.

Remove the stuffing from the fish. Reserving the broth. Gently remove the skin and scales on the topside peeling it back with finger nails. Then meat for the top side, removing bones on the top side. Remove the backbone and any other bones. Gently flip the underside over and remove the skin and scales.

Serve warm with stuffing.

The broth can be used in fish soppes or in sauces.






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