[Sca-cooks] caviar recipe

[Stephanie Ross]

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I found this out at the Florilegium, and thought I'd post it for the Lady who needed a recipe for red caviar.

YIS,
Aislinn

BTW, as usual I am way behind on my digests, so if this recipe was posted already, I apologize!

PAPAL TORTE
Sweet Fish Paste and Caviar Pie

Get a pound and a half of soft-textured sturgeon or good pike; well cooked by
boiling, and be careful not to leave any bones, then grind it up thoroughly;
when ground, take it out of the mortar, get half a pound of almonds and a few
pinenuts and grind them together; then get half a pound of rice well cooked
in almond milk and grind it with the above; add in a pound of sugar, half an
ounce of ginger, a little cinnamon, salt, saffron and a beaker of pike eggs,
and strain everything; make a crust in the pan as is directed above, putting
the mixture onto it.
MS B½hler 19

Pastry dough for one nine-inch pie crust
3/4 lb mild, skinless fish fillets
3/4 C blanched almonds
1/4 C pinenuts
1/2 C rice
3/4 C strained almond milk
3/4 C water
1/4 C caviar or other fish eggs
1 C sugar
1/2 tsp ginger
1/8 tsp each cinnamon and saffron
Salt to taste

1.  Pre-heat oven to 3508

2. In a pot, over medium heat, bring water to a boil. Immerse fish, return to
the boil, reduce heat, and simmer for three to five minutes, or until fish is
cooked through.  Remove fish, drain, and break into chunks.

3. In a pot, combine rice with water and almond milk, bring to a boil, reduce
heat, and simmer, covered, for ten to fifteen minutes until liquid is
completely absorbed.

4. In a blender or food processor, adding about a tablespoon of water, grind
the almonds and pinenuts together to a fine paste.

5. Add fish and rice to the nut paste in the blender and grind everything
together to a fine paste. Add sugar, spices and caviar and blend them into
the mixture as well.

6. Pour the mixture into the pie crust and bake for forty-five minutes.

Serves eight to twelve

Rudd Rayfield


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