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Monday, December 23, 2013

DESCAMAR WITH 13TH CENTURY RECIPE FOR FRESH FISH IN EGGS


Fishmonger Scaling Hake
Photo by: Lord-Williams

to scale (fish). [Anón/Grewe. 1982:73; Anón/Huici.1966:263:153-154; Nola. 1989:lvii-4; and Villena/Calero. 2002:62a]
 

MAKING FRESH FISH IN EGGS ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS  #263 HECHURA DE PESCADO FRESCO CON HUEVOS, pp 153-154 

Ingredients

1 fresh fish
salt to taste
1 c cilantro juice
1 garlic clove mashed
1 tbsp olive oil
spices such a ¼  tsp white pepper, ½  tsp dill, 1 tsp shaving of fresh ginger
4 eggs
1 tbsp chopped rue
1 tbsp chopped lavender

Serve with whole wheat pita bread thinly sliced

Fish in Eggs
Photo by: Lord-Williams
Preparation

PREHEAT OVEN TO 375ºF/190ºC

Scale the fish, clean it, remove bones, slice it open and salt it. Grease the bottom and sides a casserole dish with oil. Put cilantro leaves in a food processor with one cup very hot water and make the juice. Strain it. Add garlic and spices to it and pour the mixture over the fish.  Bake uncovered 10  minutes.

TURN OVEN UP TO 400ºF/210ºC

Scramble eggs in a bowl, add rue, pepper and lavender. Pour this over the fish and return to the oven until the eggs are done. Serve with bread.


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