Entradas populares

Friday, January 2, 2015

GREGARIO WITH 13TH C RECIPE FOR BREADED FISH WITH SAUCE

minnows
Photo from: Brittanie Pendleton
1. Gu gorlin, L. Rutilus alburnoides, Eng. hybrid minnow, Iberian minnow. This is a species of the roach fish family. It is about 6.9 cm. long and has a flat snout. It is silver with blue highlights. The tail fin is in the shape of a hairpin. It is a fresh water fish, only found in Spain and especially in Guipúzcoa and in Andalucia around Granada, Jaén, Cádiz, the mouth of the Ebro River and in bays close to the coast. It is rarely found in the Mediterranean. 2. An animal or fish that lives in herds or schools. [Castro. Alimentación. 1996:325; and ES: “For Gregario.” Jul 9, 04]

BREADED FISH ADAPTED FROM HUICI’S TRASLATION OF ANÓN AL-ANDALUS, #363 PESCADO REBOZADO, p 199

Ingredients

Breading the Fish
Photo by: Lord-Williams
22 Iberian minnow[1]
bread crumbs or wheat flour

1 raw egg
¼ tsp white pepper
1 tsp coriander
½  tsp cinnamon
1 tsp French lavender
olive oil for frying

Sauce
2 tbsp olive oil
1 tbsp vinegar
1 tbsp murri
1 tsp cumin

Preparation


Select good fish and scale it and put it in salted boiling water, remove it and cut it into strips. Remove bones. (This step was not necessary as Iberian minnow do not have scales.)

To Make this Splendid
Add a Beer!
Photo by: Lord-Williams
Put breadcrumbs or wheat flour in a dish and dip the fish into it to cover both sides.
Beat the egg(s). Add pepper, cilantro, cinnamon and French lavender. Beat again to mix all well. Dip this fish into this mixture.

Heat a frying pan. Add oil. When hot fry the fish, until crispy brown.

For the sauce, mix all the ingredients in a pot and bring to a boil. Pour this over the fish.


“MAJOR BEAR” RECIPE

Another recipe consists of selecting a fish and scalding it. Then the bones are removed and set aside. The fish meat is mashed. Add a beaten egg. Beat all together  and shape it like a fish. Cover them with the bones. Fry it in hot olive oil. When crispy brown place it on a serving dish and pour the sauce, described above, over it. This recipe is called “Major Bear.”
HUICI’S TRANSLATION OF AL-ANDALUS
#363 PESCADO REBOZADO, p 199
Se toma lo que se encuentre de pescado bueno y estimado, se desescama y se hierve con agua y sal, luego se saca, se lava y se abre lo cortado en tiras y se aparta lo que haya en ella de huesos y espinas, luego se toma migas de pan rallado y harina de trigo y se le añade algo de huevo, pimienta, cilantro, canela y espliego; se bata todo y se meten en ellos los pedazos de pescado una vez tras otra, luego se fríe con aceite dulce hasta que se dore y se repite varias veces hasta que esté en su punto; luego se le hace una salsa de aceite, vinagre, un poco de almorí y comino, que se hierve y se le echa encima. También se hace con otra receta, que es: se toma la carne del pescado, después de escaldarlo y de quitarle las espinas, se maja y se la añaden las especias ya citadas y huevo; se bate todo y se cubre con los huesos conservados en su forma y se llama la Osa Mayor, como estaba, luego se fríe hasta que se tueste, se mete en esta salsa hecha y resulta otro plato.


PERRY’S TRANSLATION OF AL-ANDALUS
RECIPE FOR DUSTED FISH
Take what fish you have which are good and esteemed, scale and boil with water and salt, then take them out, wash and open the pieces as slabs and remove from them whatever is there in the way of bones and spines, then take ground bread crumbs or wheat flour and add some egg, pepper, coriander, cinnamon and spikenard; beat it all together and roll the pieces of fish in it one after the other, then fry with fresh oil until browned and repeat several times until browned and done; then make a sauce of oil, vinegar, a little murri and cumin, boil and throw it over (the fish). There is another recipe for this also, which is: take the flesh of the fish, after boiling and removing the bones, pound and add the said spices and eggs, I mean [the said] spices; beat it all together and cover those bones which have preserved the original shape, and make of them semblances of the fish as they were, then fry until brown, put in the sauce you have made and the result is a different dish.




[1] As this fish was not available, anchovies were used as they are about the same size.



No comments:

Post a Comment