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Monday, September 22, 2014

FURN WITH 15TH CENTURY RECIPE FOR EMPANADA FILLED WITH SHAD

Furn
Photo by: Lord-Williams
bread oven, the European-style brick oven. In Arab cooking, it was used as the bread oven and also for baking fish and other foods. See horno de ladrillo and tannur. [ES: Anon/Perry. Sep 5 02:glos]

EMPANDADA FILLED WITH SHAD ADOPTED FROM NOLA’S lviii-3 SABOGA EN PAN

Ingredients

dough for an empanada
1 k shad, scaled and clean
spices:
¼ tsp pepper
1 tsp ginger
¼ tsp salt
oil


Empanada with Shad
Photo by: Lord-Williams
Sauce:
juice from 1 orange
1 tbsp olive oil
salt to taste
chopped herbs (parsley, rue and marjoram were used


PREHEAT OVEN TO 350º F/175ºC

Make dough for an empanada. Roll it out and cut in the desired shape. Lay the scaled and cleaned shad on that. Make a mixture of the spices and sprinkle them on the shad. Drizzle olive oil over this and cover it with empanada dough.

Fish Lovers' Delight
Photo by: Lord-Williams
Bake at 350ºF/175º C for 10 minutes. Reduce heat to 300ºF/150ºC and bake 15-20 minutes more.

If it is to be eaten cold, remove the broth because it does not preserve well if the broth is left in it.

Shad can be eaten roasted but it is not desirable to boil it. If roasting it, it is not necessary to remove the scales. Open it and put it on a grill greased with oil to prevent it from sticking. Put it over low heat in the beginning and then increase it little by little, Grease the grill every time the shad is turned.

Make a sauce with orange juice, olive oil and a little water, salt and chopped herbs.
Pour the sauce over the dish before serving.

Fresh water fish in general cooked in this manner.

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