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Wednesday, December 14, 2016

PALOMETA ROJA WITH THE MEDIEVAL SPANISH CHEF'S RECIPE FOR FRIED RED BREAM

Alfonsino
Photo from: Tenac
alfonsino, alfonsiño, virrey, rey, L. Beryx decadactylus, Eng. red bream, imperador, alfonsino. This is a deepwater fish that inhabits temperate and tropical ocean waters except for the north-eastern Pacific. It is found in the Atlantic from Angola to Bay of Biscay. Rarely is it found in England. It is common in the Mediterranean. It is caught off the coasts of Malaga, Granada and the Canary Islands were highly valued. It gradually turns red after it is caught. It can be baked, grilled or fried. [Castro. Alimentación. 1996:327]

THE MEDIEVAL SPANISH COOK’S RECIPE FOR FRIED RED BREAM[1]
Ingredients
for 4 persons

4 red sea bream
Frying Sea Bream
Photo by: Lord-Williams
salt to taste
½ tsp pepper
juice from ½ lemon
¾ c olive oil
2 garlic cloves mashed 
1 tbsp parsley leaves chopped.

Sauce:
4 tbsp melted butter
juice from ½ lemon
2 garlic cloves mashed
1 tbsp chopped parsley
1 tbsp chopped mint

Preparation
Fried Sea Bream with  Sauce on Side
Photo by: Lord-Williams

Split the fish open cutting it in half along the middle. Gut and wash. Discard the head and skin. Slice into filets. Pat dry. Sprinkle with salt and pepper.  Squeeze ½ lemon over the fish. Let sit 10 minutes. 

Heat a large frying pan. Add oil. When hot add fish. Fry until crisp. Turn over carefully to avoid breakage. Add garlic and parsley. Fry until crisp. Sprinkle with chopped mint.

For the sauce:

Melt butter in a small frying pan, add garlic and sautée. Add the remaining ingredients. Pour this sauce over fish immediately when done or serve in aside.



[1] Red mullet is a good substitute if red bream is not available.

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