SC - Novice Only Redaction Challenge

[Mark Schuldenfrei]

Gunthar wrote:
  Take a whole perch, small bass, trout or similar fairly small freshwater fish.
  Scale, and gut.  Cut off the head just below the gill slits but leave the body
  intact.  Put the head in salted water and bring to a boil.  Once the water 
  (stock) is boiling, skim the froth and add the fish.  Poach for a few minutes
  until the fish is done and then remove from the stock. Cool.
  
  Once the fish has cooled, debone the perch and flake the flesh. Place on a 
  platter and garnish with parsley and a sprinkle of vinegar or verjuice.
  
  I've probably misread a couple of steps but I figured it was worth a shot.

Zounds: you did a better job than I did!  I just boiled the fish.  But I
think you are right, to make a fish stock with the head, boil and then
serve.

I didn't flake the perch: I just removed the frame.  I used chopped parsley
(not really knowing what foils of parsley were.  I used cider vinegar, since
I was possibly serving the dish to a friend that is allergic to grapes and
wine.  (It was to be part of a bid lunch, and I didn't know who was going to
win the bid).

In retrospect, I suspect the foils of parsley make it clear that it was the
breed with leaves, and not the modern curly parsley.  But I doubt that makes
a difference.  I don't recall what I used.

This makes a damned fine fish, if the fish is fresh enough.  Recommended.

	Tibor
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================