SC - Re: Modern Chefs (OOP)

[Morgana Abbey]

- --- Stefan li Rous <stefan at texas.net>
> wrote:
>Bear answered my question about pickled fish in sour cream with:
>> The fish is pickled in a diluted vinegar that has been boiled with spices.
>> To serve, it is drained and rinsed then served with sour cream.
>> 
>> There is presumably evidence that fish were pickled in this manner in period
>> (I haven't personally found and examined the references), but there are no
>> recipes.
>> 
>> To my knowledge, the sour cream is a fairly modern Northern European
>> practice, but I could be wrong.
>
>Thanks. Then this fish is never actually cooked and is like ceveiche (sp?)?

I can't answer for this particular recipe but when I make pickled herring I always use the common 1-2-3-pickling "vinegar".
1 tsp of acetic acid (12% IIRC)
2 tsp sugar (white)
3 tsp water
(Caveat for this, I always forget which is 1, 2 and 3 tsp.  I'll check it ASAP)
multiply as needed to cover the fish and let stand in the fridge for 48 hrs. (The fish will be almost white in color when it's done.  The color is reddish brown from start).  Skin the fillets and add seasoning.
I've never tried a medieval style of seasoning.  I'm biased towards curry and garlic seasonings (although not combined).  Sour cream, mayonnaise and red caviar is my personal favourite.  Jo matter how much is made for Xmas, it never seems to be enough.

/Angus.

==
There comes a time in every man's life when he must feel tempted to spit in his hands, hoist the black flag and begin slitting throats.
   --H.L. Mencken

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