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Wednesday, April 9, 2014

ESBROMADORA (OCat) WITH 14TH C RECIPE FOR CONGER EEL IN ALMOND MILK

Skimming off Excess Oil
Photo by: Lord-Williams
OCat esbomedora, Cast espumadera, Eng skimmer. [Anón/Grewe. 1982: CLXVI:175-176 Ftn 6; CLXXXXV:201-202, ftn 7]

CONGER EEL IN ALMOND SAUCE ADAPTED FROM GREWE'S EDITION OF ANÓN,  #CLXXXXV QUI PARLA CON SE FFA SALSA DE CONGRE AB LET D’EMELESpp 201-202

Ingredients

1 c almonds
1 pt fish broth
1 whole head of garlic without peeling
2 onions, peeled and quartered
2 tbsp olive oil
¼ c pine nuts
1 slice of toast
½ c vinegar
¼ tsp pepper
1 tbsp ginger scrapings
½ tsp cinnamon
½ tsp ground cloves
1 tsp mashed saffron
1 tbsp sugar (optional)

Preparation

A Delectable Sweet and Sour Dish
Photo by: Lord-Williams
Soak eel overnight in water. Then wash it well, remove bones and cut it into pieces.

Make almond milk by peeling scaled almonds and chopping them in a food processor with fish broth. Strain them and set aside.

Put the fish in a pan with garlic, onions and olive oil. Add the almond milk bring to a boil and simmer for 20 minutes.

Reserve 1 tbsp pine nuts for garnish. Coarsely chop the rest with a little of the fish, oil, onions and toast soaked in vinegar. Add some almond milk and skim it. Pour this into the pot.

Add the spices: pepper, ginger, cinnamon and cloves. Mash the saffron and add a little broth to dissolve it.  Lower heat and gently boil about more minutes or until tender. If a sweet and sour flavor is desired, add sugar.


When the onion is tender, disgard the garlic, put the fish in a casserole and pour the sauce over it. Garnish with pine nuts and an herb.


[1] The fishmonger claims that eels have disappeared altogether. Catfish was used which changed the recipe to boiling the fish gently for 10 minutes instead of 20. Then removing it and continuing to cook the onions and garlic.

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