Entradas populares

Friday, April 11, 2014

ESCABECHE WITH 14TH CENTURY RECIPE FOR FRIED FISH IN ESCABECHE AND ALMOND MILK

An Escabeche Served Warm
Photo by: Lord-Williams
OCast escabechye, OCat escabeyg, scabeig, Cat escabey, Hisp Ar al-mujalaal, Ar. assakaŷ (ladle for liquids), Per. Ar. sikbâj, sikbāŷ, (pronounced “iskebech” which means a “vinegared” dish), Eng. escabeche, souse, marinade or pickle sauce to preserve food primarily fried fish. It appears that sikbâj is restricted to pickled meats, while escabeche is the pickle sauce used to preserve any food including vegetables and fish. This was adapted from Persian cookery in Al-Andalus, which in turn is the same process used by Apicius. If chamomile was added, it lacked acidity. When vinegar was not available, acid fruit like apples, quince or pomegranates was added. Today´s equivalent would be fish with tartar sauce.

Turnips preserved in honey and vinegar, with or without myrtle berries or mustard and salt. It should be noted that quince was used in escabeches instead of American products as the tomato today.  

The English had similar marinades but were most noted for chutney (ME compost), a relish or preserve made with honey, vinegar, fruits, root vegetables and spices. See adobo, carne en escabeche, manzanilla and Sent Soví. [Anón/Grewe. 1982:CCII:205-206:CCIII:207:CCIIII:207 etc; Anón/Huici. 1966:43:36-37:103:157:124:194; Apicius/Flower. 1958: I:xxiv:55; Benavides-Barajas. Nueva-Clásica.1995:17; ES: Anon/Perry. Sep 5, 02:22:ftn 11:44:ftn 52:51:ftn 67:63; ES: Nola/Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 96; Lord. Hispano. May 24, 06; Nola. 1989:lxv-3]

Frying Breaded Fish
Photo by: Lord-Williams
FRIED FISH WITH ESCABECHE AND NUTS ADAPTED FROM SENT SOVÍ,  QUI PARLA EN AIRA MANERA CON SE FA ESQUABEVG A PEX FFRIT AB LET DE AMELLES, pp 2'5-206
Ingredients

For the escabeche:

1 garlic clove
1 slice of  bread crusts removed
½ c vinegar
12 hazel nuts or 4 walnuts
1 tbsp olive oil
1 tbsp honey
5 tbsp hot water
salt to taste
¼ tsp freshly ground pepper
½ tsp freshly ground nutmeg

For the fish:
¾ lb fish filets[1]
salt to taste
¾ c flour
1 egg beaten with  seasoning such as saffron, garlic, ginger, rosemary and cumin
olive oil for frying

Preparation

A Religious Fish Day Made a Luxury!
Photo by: Lord-Williams
Peel garlic and mash it. Soak bread in vinegar. Put all the ingredients except for the filets, flour and oil for frying in a food processor. Blend well.

Dip fish filets into flour and turn them to cover both sides. Lightly fry them in olive oil. When done remove the filets and excess oil. Add the sauce from the food processor and bring it to a boil. Add more water is necessary.

Taste and rectify if necessary by adding more vinegar and/spices.

Pour this over the fish. The recipe does not indicate whether it is to be served hot, cold or at room temperature



[1] Sea bass was used.

No comments:

Post a Comment