Entradas populares

Monday, December 21, 2015

LISA WITH 15TH CENTURY RECIPE FOR ROASTED BREADED MULLET

Mullet
Photo from: Jeremy
lija, OCast liça, liza, L. Chelon labrosus, Eng thick lip gray mullet. It lives in the Mediterranean at the mouth of rivers in brackish water. Its flesh is not appreciated being too fatty. See corón and lija  [Corbera, 1998:272-273; ES: Chelon. n/d; Nola. 1989:lxiii-2:lxiii-3:lxiii-4:lxiii-5; and Ruíz/Brey. 1965:179:1109a]

BREADED MULLET ADAPTED FROM NOLA lxiii-2 LISA EN PAN

Ingredients

1 lb mullet[1]
½  tsp white pepper
Breaded and Roasted Fish
Photo by: Lord-Williams
salt to taste
1 tsp ginger scrapings
1 raw egg
1 c breadcrumbs
a drizzle of olive oil

Garnish[2]

A sprig of parsley
A slice of lemon

Preparation

Scale, clean and wash mullet. Sprinkle with pepper, salt and ginger inside and out. Dip into breadcrumbs. Cover with slightly beaten egg. 

Drizzle with olive oil. Roast in oven.


[1] As mullet was not available tilapia from the Pacific Ocean was used.
[2] The Medieval Spanish Chef’s addition.


No comments:

Post a Comment