Ingredients
1 1/2 lb sea bream or other suitable white f, ish
1 oz butter
2/3 cup port wine
2 egg yolks
1 tbsp cream
1 paprika
1 salt
Directions
Prepare the fish and season with salt and paprika. Bake it with the
butter in a covered fireproof dish in a moderate oven (350 deg. F)
for 5 minutes. Add the port wine and continue cooking until the fish
is tender - 15 to 20 minutes. Strain of the liquor from the dish and
cook quickly in a saucepan to reduce it a little. Cool, and beat in
the egg yolks, add the cream and reheat very gently but do not bring
to the simmering point. Pour the sauce over the fish and serve with
Savory Rice (opt.)
Source: the complete book of World Cookery Crescent Books, Inc. A
Division of Crown Publishers, Inc. 419 Park Avenue South, New York,
NY 10016 ISBN 7064 0023 2 1972
Servings: 4 servings
Peixe Oporto (Baked Fish With Port Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fish; Sauce; Seafood
The History of Recipes
Written recipes as an idea can be observed way back into the far past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Continuing our culinary historical journey, we have two interesting recipe books published in the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the upper classes of the period. Over the succeeding few hundred years, the upper-class families of Europe tried to offer the most extravagent banquests, and consequentially cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes common in their social group. When we get to the twentieth century, cooking books are starting to become popular as a result of better eduction, more free time and a general increase in wealth. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Peixe Oporto (Baked Fish With Port Wine Sauce recipe.
