Entradas populares

Friday, January 24, 2014

ECHA A MAL WITH RECIPE FOR BOILED CONGER EEL

Throwing out Leftover Broth
Photo by: Lord-Williams
throw away the garbage . [Nola. 1989:xiii-1:xlii-2:lxi-3 etc Nola/Pérez. 1994:120:195]


BOILED CONGER EEL ADAPTED FROM NOLA'S lxi-3 CONGRIO COCIDO

Ingredients

1 large conger eel
1 tbsp salt
1 c vinegar
1 tsp garum[1]

For the sauce:
1 c unpeeled almonds
¼ c hazelnuts
1 slice of crustless bread
1c white vinegar
2 c broth
¼ tsp white pepper
2 tbsp chopped parsley
1 tbsp chopped mint

Preparation


Conger Eel in Sauce
Photo by: Lord-Williams
The small conger eel is not good except for roasting; but if it is very large you can make a boiled plate of it; clean the conger eel well and scald it in boiling water; and then cut it into thick medallions. Fill a pot with water and heat it. When it boils, put the conger eel in it. Add plenty of salt because it gives the fish flavor. Add the vinegar because vinegar makes the fish firm and prevents the pieces from falling apart and it enhances the flavor.

For the sauce:

When the fish is cooked, make the sauce by grinding almonds in a food processor with hazelnuts. Blend in the vinegar and broth. Strain it through a woolen cloth. The sauce should be sour. Add pepper. When ready to eat, bring the sauce to a boil, add herbs and pour it over the fish.   



[1] The Medieval Spanish Chef’s addition. See blog titled almori published August 25, 2011 for recipe. 

No comments:

Post a Comment