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Wednesday, June 1, 2016

MELVA WITH 14TH CENTURY RECIPE FOR FRIED FISH IN ESCABECHE

Bullet Mackerel
From: Fishes of North Carolina
L. Auxis rochei, Eng. bullet mackerel, bullet tuna. It is pleasant tasting and very nutritious. As fish have cold and humid humors, bullet mackerels were served boiled and normally with grain foods such as couscous or rice in Al Andalus especially. It is similar to frigate mackerel and little tunny (bonito).

In medieval times, it was sold fresh, salted, dried or smoked. It is fished with tunny as it is a marine fish abundant in the north Atlantic and also found in the western Mediterranean. The bullet mackerel lives in schools. It particularly likes to eat squid, crustaceans and anchovies.

It is caught with troll lines, encircling nets. The bullet mackerel is an elongated fish between 16-20”, has a white stomach, on the upper side it near the head and it is almost black while the back is blue with almost vertical colored patch bars. Little tunny have spots on their stomach between the pectoral and pelvic fins. The pelvic and pectoral fines are black inside and purple outside. [Arjona. 1983:31; Castro. Alimentación. 1996:326; Corbera. 1998:230; ES: “Auxis. May 17, 04; and ES: “Bullet.” May 17, 04]

FRIED FISH IN ESCABECHE ADAPTED FROM SENT SOVÍ CCIIII QUI PARLA EN ALRA MANERA CON SE FFA ESQUABEY AB NOUS E FFRUYTA SECA A PEX FFRIT. p 207
Breading Fish in Four
Photo by: Lord-Williams

Ingredients

1 lb white fish
1 c flour
2 eggs[1]
salt to taste
olive oil
1 sm, onion
¼ or 6” bagett bread

 c hazelnuts
2 tbsp vinegar
2 tbsp parsley

Garnish
parsley leaves
ground hazelnuts

Preparation

A Delectable Dish
For SpecialMembers of the Household
Photo by: Lord-Williams
Dip fish in flour and in beaten eggs. Add salt to taste.  (Slice if necessary to fit into a frying pan.) Gently fry in oil. Drain on paper towels and place in a shallow dish.

Chop onion and fry in oil from frying the fish. Fry until soft.

Slice bread into ½” pieces. Toast lightly. Put this in a food processor with the onion, nuts, except for 2 tbsp, and vinegar. Grind to form a smooth paste. Add parsley. Add 3 c water to make a thick sauce that can pour easily. Taste. Add more vinegar if necessary but take care that the flavor is not overwhelming.

Line the border of platter with parsley leaves. Add hazelnuts set aside from sauce mixture and sprinkle some of them over the leaves. Place fish on the platter and pour half the sauce over it. Garnish with parsley and ground hazelnuts sprinkled on top. Serve warm with the remainder of the sauce in a bout on the side.


[1] The Medieval Spanish Chef’s addition.

SENT SOVÍ 


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