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Wednesday, December 11, 2013

DEBAJO WITH A DELICIOUS 15TH CENTURY RECIPE FOR WOLFFISH TURNOVERS

beautiful wolffish
Photo from Spotykach
OCast debaxo, Eng underneath, such as a fish under the sea or fish under turnover dough. [Nola/Iranzo.1982: xxxiiii-4 :lxv-2: xliii-2 etc]

WOLFFISH TURNOVERS ADAPTED FROM NOLA'S lxv-2 LOBO EN PAN
For 12-18 turnovers

Grilling Slices of Wolffish
Photo by: Lord-Williams
Ingredients

1 wolffish
½  tsp white pepper
1 tsp ginger scrapings
1 tsp dill
1 tbsp parsley
salt to taste
½ c orange juice or juice from one orange
turnover dough
olive oil for frying

An Irresistible Turnover for What's Underneath!
Photo by: Lord-Williams

Preparation[1]

Wash and clean the wolfish. Slice it horizontally and grill it. let cool and debone it. Mash it with a fork.

Make a marinade of the spics and herbs and orange juice. Stir altogether. Add the fish.
Make turnover dough. Roll it out and make circles. Put one teaspoon of the fish mixture on each turnover. Fold it over for the fish to be underneath half the dough, dampen edges for them to stick together. Press the edges with the tip of a spoon and prick the middles with a fork.
Heat oil in a frying pan and deep-fry the turnovers.

Dainty turnovers make unique d'hors d'oeuvres, larger ones can be served as a light meal with salad or a first course in a dinner. No matter what way they are served, they are most tasty.

Nola relates that this fish is good in the months of June, July and August.




[1] This is an adaption as Nola recommends making turnovers, a casserole or grilling the fish. The mariande is the sauce Nola suggests to be served with the grilled fish.

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