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Friday, September 27, 2013

CUARESMA ITH 15TH CENTRY ROASTED TROUT IN ORANGE SAUCE RECIPE

Roasted Trout in Orange Sauce
Photo by: Lord-Williams
OCast quaresma, Eng Lent. During the 40 days of Lent not only was meat prohibited but all animal products. This included milk, butter, lard, cheese and eggs. Almond milk, consisting of ground almonds in broth and then strained, was used to substitute milk and olive oil substituted butter and lard. 

Medieval cookery manuscripts had an entire section dedicated to fish for not only Lent but other fast days during the religious year. It was customary to fast not only on some religious days but also on Wednesdays, Fridays and Saturdays.

Fish was hard to come by in the interior the Iberian Peninsula. Priests kept fish ponds. In 1581, after Philip II of Spain became King of Portugal, he had mules brought with fish packed in ice from Lisbon once a week to Madrid. Prior to that, his great, great uncle, Henry IV of Castile spent as much time as possible in Segovia, prized for its steams abounding with trout. [Nola/Iranzo.1982:171]

BREADED, ROASTED OR BOILED TROUT ADAPTED FROM NOLA, lvii-4 TRUCHA EN PAN O ASADA O COCIDA

Nola explains that trout must be scaled. If it is to be breaded add pepper and a scraping of ginger. If boiled, do not add trout until the water boils. When half cooked, add salt to give it more flavor. Then add ½ c vinegar to make it firm. Before serving add pepper and a little broth from the pot.


Slding Knife under Backbone to Remove Bones
Photo by: Lord-Williams
If roasting for 4 persons: 

Ingredients

4 trout
salt and pepper to taste
olive oil for basting

Garnish:
1 orange
3 sprigs mint

For the sauce:
juice from 1 orange
½ c water
1 pinch of salt
1 tbsp sugar[1]
drippings from the baking pan[2]

PREHEAT OVEN TO 475ºF/245ºC

After cleaning and scaling trout, wash it. Do not remove the bones as they produce a tastier dish.

A Trout to Compete with the Colorado Rockies!
Its that good!
Photo by: Lord-Williams
Season with salt and pepper and baste them with olive oil inside and out.  Put them in a roasting dish on a rack in the oven. Roast 25-30 minutes. Half way through roasting, turn the fish. When cooked, put them on a platter and sprinkle a sauce over them.

For the sauce: mix orange juice, water, salt and pan drippings. Bring to a boil and when it begins to boil add sugar. Stir until dissolved. Pour this over fish in a platter.

Garnish with wedges from one orange sliced and chopped mint.

After presenting the trout whole with garnish, proceed to carve. Remove the heads and tails. Peel off the skin. Open down the middle where the trout was cut to remove intestines. Slide the carving knife under the bones to remove them whole from both sides.

Serve trout filets on individual plates with some sauce, an orange wedge or two and a sprinkling of mint leaves.
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[1] The Medieval Spansih Chef’s addition as the sauce is bitter without it.
[2] Another Medieval Spanish Chef’s addition instead of 1 tbsp olive oil. The drippings yield more flavor.

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