JUREL WITH 13TH CENTURY FISH BALL RECIPE

Jurel - mackerel - 
Trachurus trachurus -mediterraneus
Photo from: Menorca Fishing Guides

chicharros,  L. Trachurus trachurus, Trachurus mediterraneus, Eng. scad, horse mackerel or Mediterranean horse mackerel. This is a marine fish, the largest fish of the mackerel family. It is elongated with a gray or greenish-blue head and lighter colored flanks with silver sparkles. The mouth is so big that it reaches as far as the middle of the eyes. Normally it is 30 cm but can reach 60 cm in length.

It is abundant in both the Atlantic and the Mediterranean. It was eaten dried, smoked or salted in costal areas, around Granada and Malaga particularly. Normally, large amounts were pickled in salt to allow it to be sold widely across the country. [Castro. Alimentación. 1996:325; and Corbera. 1998:158-159 ]

WHITE  TAFĀYĀ OF THE SAME ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS  #356 “TAFĀYĀ BLANCA DE LOS MISMO, p 196

Ingredients
for about 18 fish balls, depending on size

Onion Sauce and Ground Fish
Photo by: Lord-Williams

1 lb of a large fish[1]
½ tsp white pepper
2 tsp ground cinnamon
2 tsp freshly scrapped ginger
2 tsp mashed coriander seed
2 onions
2 tbsp peeled almonds
2 tbsp peeled walnuts
1 tbsp pine kernels
¼ c rosewater
1 tbsp oil
1 tbsp butter[2]
1 tbsp lemon juice[2]

Garnish[2] :
lemon wedges from 1 lemon
1 parsley leaf

Preparation

These were Fried
Photo by: Lord-Williams

Cut up a large fish and put it in boiling water for minutes. Rermove from the pan. Strain, Remove skin. Wash it in cold water and grind the meat in a food processor.

Mash the onions in a food processor.  Add the pepper, cinnamon, ginger and coriander seed to make a sauce.

Add just enough sauce, about ¼ c to the fish in order the fish to stick together.
Chop the nuts and steep them with rosewater. Add them to the mixture. Make meatballs.

PREHEAT OVEN TO 350ºF/175ºC

Line a casserole dish with oil. Add meatballs and pour the remaining onion sauce into the casserole. Paint meatballs with melted butter and lemon mixed together. Leave uncovered 45 minutes or until the meatballs dry and the sauce is reduced.

Remove from oven, garnish with lemon wedges and serve at room temperature as the meatballs are more flavorable then when hot.

If making ahead of time, freeze the balls and sauce before baking.

Fish balls can be fried instead of baked.

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[1] Fresh salmon was used as fresh mackeral was not available.

[2]The Medieval Spanish Chef’s addition.

ANÓN AL ANDALUS #356 “TAFĀYĀ” BLANCA DE LO MISMO, p 196 AMBROSIO HUICI’S TRANSLATION

Se toma grande – pescado – m se corta y se escalda un poco, luego se lava con agua fría y se pone en una olla limpia y se la añade pimienta, canela, jengibre, cilantro seco y zumo de cebolla; se precisan las albóndigas hechas de su carne y se le añaden almendras peladas y nueces con piñones desleídos en agua de rosas o en agua dulce; se le vierte mucho aceite, se mete en el horno y se deja un rato hasta que se seque y se disminuya su salsa y se saca.