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Wednesday, October 2, 2013

CUASIMEDIO WITH RECIPE FOR FISH BLANCMANGE A FORERUNNER OF LOBSTER NEWBURG

Almost Half Cooked Shrimp
Photo by: Lord-Williams
OCast quiasimedio, Eng almost half. [Nola. 1989:lxviii-3]

FISH BLANCMANGE ADAPTED FROM NOLA’S lxviii-3 MANJAR BLANCO DE PESCADO
For 4 persons

Ingredients

1 lb shrimp[1]
½ c rosewater
1 ½ l broth
1 c peeled and fried almonds
½ c flour
¼ c  sugar
¼ c virgin olive oil

Garnish:
A sprinkling of sugar
A dash of dill

Side dish:
white rice

Diluting Flour in Olive Oil
Photo by: Lord-Williams
Preparation

Heat water and boil shrimp for a couple of minutes until almost half cooked. Remove from the heat and put them into cold water. When cold, remove the shells and soak in rosewater.

Make the almond milk with ground almonds and 1 ½ l fish or shell fish broth at room temperature.

Put the olive oil in a pan and dilute the flour over the heat. Add the almond milk after straining through a cheesecloth. Stir the mixture non-stop to obtain a thick cream. Add the shrimp with the rose water and sugar. Let cook slowly. After ¼ hour remove from heat and pour into soup bowls or over rice. Sprinkle with a little sugar and some dill.

Cuasi Lobster Newburg
Photo by: Lord-Williams



[1] The recipe should be called Sea Food Blancmange. Nola calls for shredded lobster or pandora.
See blog titled Breca published on April 20, 2012 for this recipe made with pandora. Lobster tails were not used as they were not available at the time the recipe was made.  This ingredient, however, is elastic. Some like it with red sea beam and others with shrimp.


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