4 whole trout, cleaned
1/2 lemon
1 salt
1 freshly ground pepper
2 tbsp olive oil
1/2 cup soft fresh bread crumbs
1 cl garlic, minced
2 tbsp finely chopped parsley
1/3 cup sherry
Directions
Preheat oven to moderate (350).
Rub the trout with the lemon, then squeeze the lemon and reserve the
juice. Season the fish with salt and pepper.
Heat the oil. Remove it from the heat and stir in the bread crumbs,
garlic, and parsley. Sprinkle half of the mixture over the bottom of
a greased shallow baking dish. Place the trout on top. Sprinkle the
fish with the remaining bread-crumb mixture. Sprinkle with the
reserved lemon juice.
Bake the fish for 10 minutes, then add the sherry. Continue to bake
for 10 to 15 minutes, basting occasionally with the sherry. When the
fish is done, it should flake easily when tested with a fork. The New
York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY,
1966.
Servings: 4 servings
Nike Hazelton's Spanish Trout Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Spanish
The History of Recipes
It is quite feasible to follow the history of recipes back into antiquity, certainly as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius assembled some documents describing recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of many different spices, including a few that are still present in modern kitchens like basil, rue and dill. During the next few hundred years, the powerful families of Europe competed with each other to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. However, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications were in high demand, mostly due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Nike Hazelton's Spanish Trout recipe.
