SC - Trouting
jeffrey stewart heilveil
heilveil at students.uiuc.edu
Mon Jul 13 07:12:45 PDT 1998
I was wondering if anyone has tried the follwing recipe...
It comes from _The Medieval Kitchen Recipes from France and Italy_ by
Redon, Sabban, and Serventi. It is Recipe # 64. Marinated Trout in
Carpione. (Pg. 122)
The translation of the original says:
"To prepare carpione of trout as you would cook a carpione, clean the
trout well and gut them, then pierce them in many places all over with the
point of a knife. Then make a brine with equal parts of water and
vinegar, adding plenty of salt which you must dissolve thouroughy; and put
the trout in for half a day or more. And when this is done, transfer
them to a table, putting them under a weight for three or four hours, and
fry them well in plenty of good oil, so that they are nicely cooked but
not burnt. You can keep these trout for a month, refrying them if you
like, and preparing them again as you would a carpione."
While this sounds all well and good, I am left with a couple of questions:
2) then these fish can be kept DRY for a month? or should they be returned
to the brine?
I will be trying this one out as soon as I get back in town next Monday.
I will let you know how well it works. I believe that I shall try some
that I keep dry, and some that I keep back in the brine...
Cu drag,
Bogdan
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