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Wednesday, November 11, 2015

LENGUADO WITH 15TH CENTURY RECIPE FOR FRIED SOLE

Pressing fish to prevent shrinking
Photo by: Lord-Williams
L. Solea vulgaris, Ar. shūlī,  Eng. sole. It is named for its flat shape. It is oblong with a rounded muzzle. It is common in Europe and found in the Atlantic and the Mediterranean. It is considered an ordinary fish in Spain. It is caught with nets and served fried or baked. There are innumerous recipes for sole stuffed, marinated, boiled and broiled. According to Villena it is carved lengthwise the same was as trout to remove the bones. See trucha. [Corbea. 1998:288; and Villena/Calero. 2002:23a:38b]

SPOTTED FLOUNDER AND COMMON SOLE OR WEDGE SOLE ADAPTED FROM NOLA lxvii-1 PELAYA Y LENGUADO O ACEDIAS

Ingredients

Pouring Vinegar and Oil Over Fish
Photo by: Lord-Williams
1 sole[1]

salt to taste
1/4 c olive oil 
1/2 tsp pepper
1 lemon
1/4 c vinegar

Preparation

Scale they fish well and open it through the side and when ready to fry sprinkle it with salt and heat olive oil. When hot add the fish. 

When it begins to shrink, turn it over and press by hand[2] to prevent more shrinking; when well done serve it with pepper and lemon wedges. Mix the oil from the frying pan with an equal amount of vinegar and pour this over the fish. 

A Dish Fish Lovers Can't Resist
Photo by: Lord-Williams
Note that spotted flounder is a noble fish that can be eaten warm or cold. It is good pickled with bay leaves; and it is a species of flounder and sole except that spotted flounder are bigger than common sole, but the meat is not as good to eat.


[1] 1lb shark catfish was used as sole was not available.
[2] Dampen hand in cool oil prior to pressing to prevent burning.




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