Photo from: Sergio Coppola
A DISH OF LARGE FISH SIMPLIFIED AND ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL ANDALUS #78 PLATO DE PESCADO GRANDE, pp 55-56
1 tbsp oil
¼ tsp pepper
½ tsp cinnamon or 1 tsp lavender
1 tbsp onion juice
salt to taste
1 c flour
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
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.
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
 1 fish bouillon cube was used instead.
HUICI’S TRANSLATION OF ANÓN, AL ANDALUS #78
PLATO DE PESCADO GRANDE, pp 55-56