SC - Fish recipes

[Philip & Susan Troy]

Mary_HallSheahan at ademco.com wrote:
> 
> Ostgardr regularly includes smoked whiting at late-winter feasts (partly
> that's because we have access to the Brooklyn Terminal Market where many
> miraculous things can be had at reasonable prices).

Yuss. And the Fulton Fish Market, and my current fave, Fairway (wah ah
ahh, angelic choir singing). The hot-smoked whiting, though, come from
the Marshall's Best Smoked Fish outlet (they make much of the lox eaten
on the east coast, apparently) in Greenpoint, Brooklyn, off the Long
Island Expressway. 
 
> At the first (and so far only) feast I cooked, we served fish with an
> egredouce sauce.  Frozen filets for convenience, whatever they had in bulk
> at the Price Club.  We'd intended to fry them but due to kitchen
> limitations we baked them instead.  I aimed at one small filet per person,
> because this was as part of a 9-dish feast and portions of each individual
> dish were kept small.  Egredouce is a godly sauce--it can be made ahead of
> time, canned if necessary, goes well with a variety of meats, and reheats
> like a dream.)

Yes, that was wonderful stuff, and as I recall a determination was made
that delicate fish such as was used would survive better if baked rather
than sauteed. The frying in question would not have called for a coating
in any case, apparently.
> 
> I've also seen mussels in a spiced broth served at an event, unfortunately
> one mussell had a baby crab INSIDE the mussel...one of the scary-looking
> crabs not a typically eaten crab--and a scientifically-fascinated server
> wandered around showing it to everyone.  Her presentation kind of killed my
> appetite for the dish that day...

Silly! That would have been an oyster crab, highly valued on the Pacific
coast as a delicacy, when you can get them in any quantity. I used to
score them in the kitchen of the Plaza Hotel out of the oysters, and
when I had enough of them (perhaps a dozen, which I could accumulate
quickly) I'd sneak off and cook and eat them. About the size of your
little fingernail? Just eat the blamed thing! In Europe (particularly
Spain and Portugal) they eat little brown shrimp not much different,
shell and all.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

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".

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