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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 ]
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 ]
Ingredients
for about 18 fish balls, depending on size
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Onion Sauce and Ground Fish Photo by: Lord-Williams |
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]
Garnish[2] :
lemon wedges from 1 lemon
1 parsley leaf
Preparation
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These were Fried Photo by: Lord-Williams |
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.
[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
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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.
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