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Friday, May 12, 2017

PESCADO DE ALTA MAR WITH RECIPE FOR A LARGE FISH

Tuna
Photo from: Peter Groves
Ar. samak lujjī, Eng. deep-sea fish. [Perry. “Medieval.” 2001:481]

A DISH OF LARGE FISH ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #78. PLATO DE PESCADO GRANDE, p 55-56 

Ingredients

Step 1

2 lbs large fish deboned
1 tbsp murri[1]
1 stick of fennel
1 citron leaf
½ tsp white pepper
1 tsp cinnamon
1 tsp  coriander
1 tsp cumin
1 tsp caraway salt to taste

Step 2

1 c water
1 fish bouillon cube
½ tsp cumin
½ tsp cinnamon
½ tsp coriander

Step 3
½ c breadcrumbs
½ c flour
4 eggs
½ tsp white pepper
½ c water
8 egg yolks

Garnish
Fine spices[2]

Preparation
Mahshi of Mixed Fish
Photo by: Lord-Williams

Step 1

Select a piece of meat from a large fish. Clean it, remove bone and divide it to make meatballs with half of it of it.

PREHEAT OVEN AT 400ºF/200ºC

Put the other half of the fish in a pan. Add mixture of water and spices and bake in the oven.

In the meantime make the meatballs. Add them to the pan.

Step 2

Make this mixture and pour it over the fish. Bake ½ hour.

Step 3

Beat breadcrumbs with flour and 4 eggs. Add ½ tsp white pepper and cover the pan with this dough. When fish is done, turn off the oven and dot the pan with 8 egg yolks. Let sit until egg yolks are done. Sprinkle with fine spices. Serve God willing. 


[1] almorí with Byzantine murri
 blog published August 25, 2011 for recipe.
[2] Salsas finas, 
see blog titled dárselo published November 29, 2013 for recipe.


ANÓN AL-ANDALUS #78




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