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Monday, January 27, 2014

ECHÁRLA, -O WITH YAMAIL'S RECIPE FOR BAKED FISH

Ingredients to be Cast in the Bowl
Photo by: Lord-Williams
OCast echargela, Eng to cast it, throw it, toss it.  [Anón/Huici. 1966:158:103: 173:113:227:138 etc; Ibn Razīn/Granja. 1960:287:28; Nola 1989:xiiii-4:xv-2:xv-3 etc; Nola/Iranzo.1982:169 and Nola/Peréz. 1994:82]

YAMAIL’S RECIPE FOR BAKED FISH ADAPTED FROM FADALAT #287 OTRO PLATO, SEGÚN LA RECETA DEL YAMALÍ

Fish Cleaned and Scaled
Photo by: Lord-Williams





Ingredients

1 large fish with scales
1 tsp salt
2 tbsp vinegar
1 tsp murri naqi[1]
¼ tsp white pepper
1 tsp crushed saffron
1 tsp ginger scraping
½ tsp cumin
½ tsp mastic
1 tbsp celery sprouts
12 orange leaves
2 bay leaves
2 sprigs of fennel
1 tsp oregano
1 garlic clove
¼ c olive oil

Preparation

Ibn Razīn instructs to scale large fish and leave it overnight in salt with a weight on top.  The result is too salty for modern taste buds. It is, therefore, recommended to omit this step.

After scaling and removing the bones, wash the fish and boil it in water with 1 tsp of salt for 10 minutes. After this wash it and let it dry.


A Tasty Treat for Fish Lovers
Photo by: Lord-Williams
PREHEAT OVEN TO 400ºF/205º CELSIUS

Place it in a pan. Make a dressing of the remaining ingredients casting them into a bowl and mixing them well. Coat the fish with this. Bake it in the oven 15-20 minutes, depending on the size and until the sauce is dry. Remove it when browned on top.



[1] See blog titled almorí published August 25, 2011 for recipe.


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