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Wednesday, February 19, 2014

EMPERADOR WITH 15TH CENTURY RECIPE FOR SWORDFISH CASSEROLE

Browning Swordfish
Photo by: Lord-Williams
1. emperor. Nola’s “Emperor Sauce,” is a sweet and sour liver sauce served with peacock. Either it was prepared especially for the Emperor Charles V (1519-1558) or thought exquisite enough for him.[1] 2. swordfish. [Nola.1989:lvi-2:lviii-4:lix-1 etc; and Nola/Pérez.1994:195]

SWORDFISH CASSEROLE ADAPTED FROM NOLA’S lviii-5 EMPERADOR EN CAZUELA

Ingredients

1 lb swordfish steaks
olive oil for frying
½ c almonds
½ c raisins cut in half without seeds
1 tsp marjoram
1 tsp parsley
1 tsp mint
1 c orange juice[2]

Preparation

Swordfish Casserole
Photo by: Lord-Williams
After cleaning and washing the swordfish well, slice it to make steaks or rounds as two fingers thick. Heat olive oil in a frying pan and brown both sides of the fish (about 1 ½ minutes on each side).

PREHEAT OVEN TO 400ºF/200ºC

Place the fish, without straining off oil in casserole dish. Blanch the almonds and remove the peels. Fry them in the olive oil clean. When golden, coarsely chop and sprinkle  over the fish. Add the raisins. Chop the herbs and sprinkle them over the raisins almonds.

Put the juice in a saucepan and bring it to a boil. Pour the juice over the fish and bake this in the oven until the fish is done (about 12 minutes).

Remove and serve immediately.

[1] See blog titled agrillo published October 23, 2010 for recipe.
[2] Verjuice may be used instead.

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