Ingredients
POACHING LIQUID AND FISH
1 1/2 cup water
2 tbsp oil
1 juice of 1/2 medium sized
1 .lemon (reserve the other
1 .half for the sauce)
2 tbsp chopped parsley leaves
1/2 tsp salt
2 lb skinless fish filets, such
1 .as halibut, salmon, floun-
1 .der, cod, stiped bass, sea
1 .trout, etc., cut into
1 .serving sized pieces
FOR THE SAUCE
2 large eggs, well beaten
1 juice of the remaining
1 1/2 lemon
1 tbsp matzoh cake meal
3 tbsp water, approximately
Directions
To poach the fish, combine the water, lemon juice, parsley, salt and
pepper in a large deep skillet. Add the fish fillets, in one layer if
possible. Bring the liquid to a boil, then lower the heat and cover
the skillet. Simmer the fish for 5-10 minutes, or until it is just
cooked through but not falling apart. (If the fillets are thick,
carefully turn them once during the poaching). Use a slotted spoon to
transfer the fish to a deep serving dish. Reserve the broth. For the
sauce, beat the eggs and lemon juice together in a medium bowl. In a
small bowl, mix the cake meal and water to make a creamy paste. Stir
the paste into the egg-lemon mixture. Then gradually stir in about
1/2 cup of the hot fish broth. Stirring constantly, add all the
egg-lemon mixture back into the hot fish broth and stir over low heat
until the sauce has thickened. Adjust the seasoning, if necessary.
pour the sauce over the fish. Serve hot or, as is more customary,
refrigerate the fish and the sauce and serve them chilled.
Servings: 8 servings
Pescado Con Agristada Recipe brought to you by Recipe Ideas
Categories: Halibut
The History of Recipes
Recipes as an idea can be tracked way back into distant history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient records were just primitive pictorial recipes for food preparation.
Continuing our culinary historical journey, there were a couple of interesting cookery books which were published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is served today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that time. When we get to the twentieth century, cookery publications were increasing in popularity as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Pescado Con Agristada recipe.
