SC - Re: sca-cooks fish

[Christi Redeker]

BTW everyone.  I made this last night and all I can say is heavenly!!!

Murkial

- ----------
From: 	Jeanne Stapleton[SMTP:jstaplet at adm.law.du.edu]
Sent: 	Wednesday, July 23, 1997 4:04 AM
To: 	Dottie Elliott; sca-cooks at eden.com
Subject: 	Re: SC - Re: sca-cooks fish

> Stefan,
> 
> I don't cook fish for events for a variety of reasons:
> 
> 1) lots of folks don't like fish - at least at all the events in
> Ansteorra and the East and Atlantia where I have seen fish served it
> has been the least eaten dish at the event. 2) bones! 3) I don't
> much like fish
> 
> I do like shellfish but the folks I know with shellfish allergies
> are violently allergic (even the smell can get 'em) so I have never
> cooked it for a feast.
> 
> Clarissa

Hi!

***WARNING***  Non-redacted-from-period-source but doable at SCA feast 
fish-recipe-that-even-fighters-will-eat about to follow:

Fish rarely gets served at SCA feast, and I can understand why; 
Clarissa admirably summed up the reasons above.

HOWEVER:  I do have a signature dish that feasters scrape the pans on 
and I've had fighters ask me for the recipe.  At a Coronet feast in 
Oertha, all of it was consumed and there were leftovers on the Boeuf 
Bourguignonne.

HALIBUT BERENGARIA

For every "panful" (rectangular baking dish--about six nice-sized 
fillets or chunks) of halibut (the real catch:  in Oertha, I could 
get fresh frozen halibut cheaply!--other firm white fish work quite 
well, also), pour over sauce made of:

1 cup sour cream
1 cup melted butter
1/2 cup grated Parmesan cheese

Cover dish with foil and bake about 40-45 minutes at 350 (depending 
on size of oven and number of pans).  Remove foil for the last five 
minutes of baking time to allow sauce to brown and get that nice 
cheesy crust.

TIBOR:  DO NOT TOUCH this dish.  You would die on the spot.
It is not low in calories nor cholesterol.

jstaplet at adm.law.du.edu
University of Denver
College of Law
Ext. 6288
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