SC - pickled fish with sour cream

[Decker, Terry D.]

> sca-cooks at ansteorra.org wrote:
> <<< 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. >>>>>
> 
> Neapolitan Cuisine has a recipe for fish marinated in 
> vinegar.  We did it last year here in Atlanta for a Crown 
> List feast, but as a side tasting dish.  went quite well, and 
> received much interest, to our surprise.  I may try it again 
> in some role or another at a feast.  I'm not a spoon tease 
> because I don't have the recipe we used, though I'll be 
> willing to type in the text from Scully tonight.
> 
> niccolo difrancesco

Hmmm, sounds like I need a copy of the Neapolitan Cuisine.  To bad it wasn't
available 20 odd years ago when Baron Bjorn and I were preparing pickled
fish based on his research and a lot of guess work.  I've become more
absolutist toward historical accuracy since then.

I would point out that we were not simply marinating the fish, but were
actually storing for extended periods it in a pickling solution (and under
refrigeration, just in case) to emulate a method of food preservation.

In any event, the recipe would be welcome.

Bear