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Friday, October 14, 2016

MUSAMMA' (Hispano Ar) WITH LLADONOSA'S RECIPE FOR COD AU GRATIN WITH CREAM, HONEY AND SPINACH

A Dish for the Entire Family!
Photo by: Lord-Williams
salted tuna (or another salted fish). It is one of the few Al-Andalus dishes that was native to the area. Most recipes used there during Muslim occupation were based on Middle East cuisine. [ES: Castro. “The Role.” Aug 3, 03]

COD AU GRATIN WITH CREAM, HONEY AND SPINACH ADAPTED FROM JOSEP LLADONOSA’S BACALAO GRATEN A LA CREMA DE MIEL Y ESPINACAS, COCINA MEDIEVAL pp 34-35

Ingredients (for 6 persons)

1 lb spinach
¾ c and 2 tbsp olive oil
1 lb cod (dried and salted or canned)
1 laurel leaf
2/3 c flour
¼ qt cream
1 c honey
1 c grated gruyere cheese
1 tsp nutmeg ground
A Best Seller for Economy, Simplicity
and All the Kings and Queens of the House
A Great Pot Luck Dish Too!
Photo by: Lord-Williams


Preparation

If used salted cod, put in water and soak overnight. Rinse several times before boiling. 

Remove stems from spinach leaves. Wash the leaves two to three times in water.

Put salt to taste and water in a pot and heat. When it boils, add spinach. Leave 4-5 minutes. Strain and chop. Heat ¼ c olive oil in a frying pan and sautée leaves. Add more oil as needed up to ¾ c.

Put cod in a pot. Cover with water. Add 1 bay leaf. When about to boil remove from heat. Let sit 4-5 minutes. Remove the fish with a spatula and place it over a cloth to drain off water.

Put the rest of the olive oil (2 tbsp ) in a pan. Heat this and add flour. Beat white a whisk adding 1 c of water (or water from canned tuna fish) little by little to make a sauce. Add cream and honey. When about to boil add nutmeg. Taste. Add salt if necessary.

Pour one half of the sauce into an ovenproof casserole.  Add spinach and cod. Cover  with the rest of the sauce. Sprinkle cheese on top. Grill in oven until toasted and serve.

JOSEP LLADONOSA’S





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