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Wednesday, December 18, 2013

DENTÓN WITH 15TH CENTURY RECIPE FOR DENTOL IN A CASSEROLE



Dentól
Photo from: Fco. Javier Lindo Martin
 OCast dentol, L. Dentex dentex, Eng. dentex, sea bream, toothed spras. At first it is greenish-yellow, then greenish-blue and finally reddish. It has black spots on the sides and back. It has an oval body with big strong head.  Four to six long powerful teeth are located in the front of upper and lower parts of mouth. Behind are smaller teeth but no molars. It can be anyway from 15 to 50 m. long and weigh about 15 k. It lives alone eating octopus, squid, cuttlefish, other fish and mollusks. It is found in the Atlantic, between the Bay of Biscay and north of Cape Blanc off the West African coast. It rarely goes as far north as England or as far south as Senegal. It is found in the Mediterranean but rarely in the Black Sea. During the Middle Ages, as today, it could be eaten fresh, salted, smoked or preserved in brine. [Cejador. 1998:172-173: ES: “Fish.” SIEPA. Dec 1, 03; and Nola. 1989:lix-5:xl-1:xl-2:xl-3]

BAKED DENTEX ADAPTED FROM NOLA'S lx-1 DENTÓN EN CAZUELA

Ingredients

1 dentex
1 pinch saffron
Baked Dentex
Photo by: Lord-Williams
1 tsp pepper
½ tsp nutmeg
salt to taste
2 tbsp olive oil
1 tsp dill
1 tbsp parsley
½ c orange juice or juice from 1 orange

Garnish:

½ c raisins without pits
½ c peeled, fried and ground almonds

Preparation

PREHEAT OVEN TO 350ºF/180º C

Clean and wash dentex. Make rounds as large as one’s hand[1]. Grease the fish and the casserole with olive oil. Cover the piece(s) with the spices ground and salt to taste. Place it/them in the casserole and bake 15 minutes.

When half cooked, add herbs and orange juice. Bake 15 more minutes or until done.

 Garnish with raisins and almonds.


[1] as only 1 lb was prepared the meat was cut into a filete.

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