SC - pickled fish with sour cream

[Audrey Bergeron-Morin]

Yes, very welcome, thanks :-)

- --- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> > 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
>
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