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Friday, November 24, 2017

RAYA WITH 14TH CENTURY RECI0PE FOR ANGEL SHARK WITH ROCKET

Angel Fish
Photo from: Sea Life®
OCat rayada,  Eng. ray, skate. A large flattened fish of some 130 species including the angel fish, stingray, electric ray and eagle ray. They have a flat body dorsally and ventrally, excessively developed pectoral fins radiating from its sides and head. The eyes are located on the upper surface of the body and the clefts of the gills and mouth on the underside. The tail is very slender and whip-like in form and there is no anal fin. Some types are viviparous while others are oviparous. They are found on all Iberian and British coasts. 

Although a tasty fish, they were the poor man’s fish for those living on coasts of the Atlantic for its abundance. Recipes for it are varied and numerous. Rays can be baked in sauces, such as a vinegar sauce, or lard or they can be boiled. Sent Soví provides a recipe for boiled ray served with rocket. 

[Anón/Grewe. 1982:CCXVIII:214-215; Corbera. 1998:60-65;. 1969:207-208:751; and Villena/Calero. 2002:23a]

ANGEL SHARK WITH ROCKET ADAPTED FROM SENT SOVÍ CCXVIII 
QUI PARLA CON SE COU RAYADA AB ARUGUA, pp 214-215 

An
gel Fish with Rocket
Photo by: Lord-Williams
Ingredients

1 ray fish such as angel fish
salt to taste
a vinegar marinade[1]
2 bunches of rocket
1 c vinegar
1 tsp spices such as cinnamon, nutmeg, cloves and white pepper
½ c mosto

Preparation

Select angel fish and wash it well. Scald it in boiling water.  Remove it. Discard the liver, innards and head.  

Put it in a casserole with salt water and bring to a boil. Remove from the casserole and remove the scales and bones.  When clean set aside on a serving platter in a vinegar marinade.

Wash the rocket and scald it in boiling water. Chop it well in a mortar while adding vinegar. Season with spices. Add enough mosto to make it sweeter than acid. Cover the fish with the rocket and serve.


[1] No recipe was provided. The Medieval Spanish Chef made the following marinade including the following ingredients: ½ c olive oil, 3 tbsp vinegar, juice from ½ lemon, zest from ½ lemon, 2 tbsp diced onion, 1 tbsp capers, 2 tbsp fresh parsley, ½ tsp dried tarragon, salt to taste, ½ tsp pepper. After shaking well this was poured over fish and left to marinate over night.


SENT SOVÍ CCXVIII QUI PARLA CON SE COU RAYADA AB ARUGUA, 
pp 214-215 


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