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Wednesday, March 29, 2017

PESCADO WITH TOASTED FISH BONES, A DELICACY

Spanish Trout
Photo from: Yorkshire Dales Flyfshing
1. dead fish. Due to the Atlantic and Mediterranean, rivers and lakes, Spain still commonly sells three times more varieties of fish found in American supermarkets today. Although living inland in medieval times, Juan Ruíz names some 24 varieties of salt water fish. Nola gives recipes for some 22 different kinds.

In Al-Andalus salt water fish were believed to be better than fresh water fish with the exception of trout. Fresh fish was preferred to salted. Fried fish with garlic were served in a fruit vinaigrette. On other occasions, fresh fish with cheese and often eggs were consumed in sauce. Other fish were marinated in salt brine mixed with water, salt and vinegar, while in northern Spain they were smoked.

Toasted Fish Bones
Photo by: Lord-Williams

After the carver removed the meat from the fish, he extracted the bones and spinal cord in one piece. These were saved and toasted for guests to nibble as an appetizer during the last recorded tournament of knights in Leon, which commenced the first of July 1434 at Passo Honroso, which was recorded by the king's scribe Pero Rodriquez de Lena.  

They were called tuétano de trucha, which means marrow of trout or médulo Note: trout bones contain no marrow. Villena mentions marrow but in reference to that found in veal bones.

See pelaya, pez and trucha.

[Alonso Luengo. 1994:40-50Anón/Huici. 1966:20:10; Benavides-Barajas. Nueva-Clásica. 1995:158; Dialecto. 1947:290; Nola. 1989:xxvii-4:xliiii-2:lvi-2 etc; Ruíz/Brey. 1965:1103a-1164b:178-185 etc; and Villena/Calero. 2002:35ª]
A Fishy Delicacy
Photo by: Lord-Williams

Ingredients


1 fish

Preparation

Wash the fish. Slice it open by inserting a knife through the stomach over the bones to the spine. Remove the meat above the spine. Slide the knife under the bones and the spine. Remove the spine with the bones whole.

Toast the spine and bones. Serve warm. 





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