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Wednesday, May 24, 2017

PEZ MULAR


Syngnathus abaster
Photo from: Sergio Coppola
L. Syngnathus abaster, Eng. great pipefish found throughout the Atlantic Ocean from the coasts of Norway to Morocco and the Canary Islands and it is common also in the Mediterranean. Villena advises to cut it into pieces as it is a large fish with tough meat. [Corbera. 1998:121; and Villena/Calero. 2002:23a:37b]

A DISH OF LARGE FISH SIMPLIFIED AND ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL ANDALUS #78 PLATO DE PESCADO GRANDE, pp 55-56

Ingredients

1 lb large fish

For the meatballs[1]

1 tbsp oil
¼ tsp pepper
½ tsp cinnamon or 1 tsp lavender
1 tbsp onion juice
salt to taste
1 egg
1  c flour
Junks of Pikefish with Meatballs
Photo by: Lord-Williams

Sauce:

8 eggs
1 tbsp strong vinegar
1 tsp murri made with bread[2]
1 tbsp oil
1 whole onion
1 garlic head peeled
1 stick of fennel
1 citron leaf
¾ tsp pepper
1 tsp cinnamon
1 tsp cilantro
½ tsp cumin
½ tsp caraway
water to moisten
salt to taste
½  c breadcrumbs
½  c flour

Garnish

Spices

The Finished Dish
(with broken egg yolks!)
Photo by: Lord-Williams
Preparation

Rub a casserole with oil. Clean, debone and skin a large fish. Cut it into pieces and place all, except one piece, in the casserole.  

Make meatballs with the piece set aside by shredding it and mixing with ingredients as per above, except ½ flour. After making meatballs roll them in the flour set aside and add them to the dish.

For the sauce remove four egg yolks from whites and set aside. Put the four whole eggs and 4 egg whites in a food processor with the remaining ingredients. Mix well. Pour this sauce over the fish and meatballs. 

PREHEAT OVEN TO 200ºC/400ºF

Put the pot in the oven and bake.

When almost done, decorate the dish with the remaining yolks. When set, remove from heat, sprinkle with spices and serve if it be God’s will.


[1]As per Anón, Al-Andalus recipe #140 RECETA DE LAS ALBÓNDIGAS USADAS EN ALGUNOS PLATOS (RECIPE FOR MEATBALLS USED IN SOME DISHES), p 94-95
[2] 1 fish bouillon cube was used instead.


HUICI’S TRANSLATION OF ANÓN, AL ANDALUS #78 
PLATO DE PESCADO GRANDE, pp 55-56





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