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Friday, February 17, 2017

PELAYA FRIED FISH IN ALMOND SAUCE

"Fishes" (1907)
Photo from: Internet Archive Book Images. . .


palaya, pescado, Ar. samak, L. Phrynorhombus regius, Eng. Ecksrom’s topknot. Young viscous fish having red blood and small in size. They were thought to be tastier than big fish with yellowish blood in Al-Andalus. Nola explains that they can be fried, boiled or baked but recommended frying them with oregano juice and pepper or in a marinade of oil and vinegar with spices and honey. [Corbera. 1998:292; ES: Medieval Spanish Chef. Escabeche published on April 11, ’14; and Nola. 1989:lxvii-1]

SENT SOVIÍ



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