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Turbot Photo from: Monica Shaw |
OCast rodavallo, L. Psetta Maxima or
Scophtalmus maximus, Eng. turbot. It is an almost round, scaleless
flat-fish ranging from grayish to light brown and having darker markings. Its
body is covered with conical bony knots or tubercles. The largest are 40” long
and weigh 55 lbs. Their two eyes are normally on the left side of the head.
Villena listed them as fish eaten in Spain. They
are found around the gravel and sand of shores on European coasts of the
Atlantic and Mediterranean. They are abundant around Malaga and Granada.
Most turbot sold in England comes from Dutch
waters. Since the beginning of the 15th C. documents from both
England and Spain show great esteem for them as food. In 1501 they were in a
second group of fish, priced at 5 mrs. the pound of 32 ounces and in 1516 and
1524 at 12 mrs. They considered as expensive as lobster. Slices were served for
dinner and supper. In the 15th C the English fried them slowly after
dipping them in raw eggs and seasoning them with salt, pepper and nutmeg and
served them with a bitter sauce. They were also spit roasted. It was common to
boil the livers in stock. The Spaniards baked them in a bed of thyme, parsley,
rosemary, mint, a couple of bay leaves and onion. They were common in Parisian kitchens.
[Clair. 1964:74; Corbrera. 1998:280-281; Diaz.
2011:70; Drummond. 1964:61; Multilingual.
1969:289:1050; and Villena/Calero. 2002:23a]
BURÂNIYYA OF FISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS, #365 BURÂNIYA DE PESCADO, p 200
BURÂNIYYA OF FISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS, #365 BURÂNIYA DE PESCADO, p 200
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Frying Turbot with Eggplant Photo by: Lord-Williams |
1 lb slices of fish
1 eggplant
seasoning such as 1 tsp oregano, 1/2 tsp thyme and 1 tbsp parsley
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