[Sca-cooks] A pleasant Italian Fish recipe

[Huette von Ahrens]

Here is a period recipe that I have made at a banquet for 300.  Even people
who professed to hate salmon and fish said they liked this:

>From Gervase Markham's The English Huswife:

To seeth fresh Salmon.

Take a little water, and as much Beere and Salt,
and put thereto Parsley, Time, and Rosemarie, and
let all thes boyle together; then put in your
Salmon, and make your broth sharpe with some
Vinigar.

I also make this for my family, although I simplify it down considerably.

For them, I pour a can of beer into a deep frying pan and add the spices.
When boiling, I put in the salmon, either steaks or fillets and then
sprinkle with balsamic vinegar.  It usually takes about 10 to 12 minutes
to poach the salmon.

Huette




--- Tom Vincent <tom.vincent at yahoo.com> wrote:

> Someone a few weeks complained/implied that I thought a recipe 'sounded' or 'looked' period when
> I provided a few non-documented recipes with ingredients that were all period (well, except for
> green beans in one).
>    
>   I figure that so many period cookbooks have been published, distributed, dissected, redacted
> and wrestled with in Med/Ren groups around the country that there isn't too much 'new under the
> sun', so to speak.  
>    
>   So, I look for pleasant, easy recipes that lend themselves to feasts -- does *anyone* do
> Med/Ren cooking for less than 50 anymore? :) -- have period ingredients & techniques that might
> help or inspire someone.  Fancy & complex I'll save for arts entries. :)
>    
>   Here's one from today's "The Splendid Table"
>    
>   Enjoy!
>    
>   Duriel
>   [go ahead and shoot me because I share]
>    
>   -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
>    
>   This is the way Italians love fresh fish—simply poached and served warm with a little good
> olive oil and fresh lemon. The secret is in careful attention to the quality of each element.
> Poach the freshest fish, drizzle each piece with olive oil you want to eat from a spoon. Squeeze
> fresh lemon over the fish and dust with salt and pepper.
>   Simple Fresh Fish, Italian Style
>   © 2006 Lynne Rossetto Kasper. 
>   Serves 3 to 4; doubles easily
>     
>    4 cloves garlic, crushed   
>    8 branches Italian parsley   
>    1 teaspoon salt   
>    Water   
>    1 to 1-1/2 pounds firm-fleshed fish fillets, or thick-cut steaks (like striped bass, tilapia,
> cod,sea trout, salmon, char, haddock, pollack, halibut, or blue fish), or whole fish weighing 2
> to 3 pounds   
>    Good tasting extra-virgin olive oil   
>    2 medium lemons, cut into wedges   
>    Additional Italian parsley branches for garnish   
>    Salt and fresh-ground black pepper 
>   1. In a 12-inch skillet or sauté pan combine garlic, parsley, and salt in water about 2-1/2
> inches deep. Bring to a simmer, cover, and cook 5 minutes. Measure fish pieces for thickness.
> Cooking time is 8 to 10 minutes per inch of thickness.
>   2. Slip fish into the water, adjusting heat so the liquid shudders but doesn't bubble. Cook 8
> to 10 minutes to the inch, or until all but the very center of each piece of fish is opaque.
> Check by making a small slit in the thickest part of the fish.
>   3. As each piece is done, use a pierced spatula to lift it onto a heated platter. Garnish with
> lemon wedges and parsley branches, and serve immediately. At the table, invite everyone to
> season their fish with salt, pepper, drizzles of olive oil, and fresh squeezed lemon.
>   LYNNE'S TIPS
>     
>    Fresh fish comes into many markets on Wednesday and Friday. That's when to buy. 
> 
>   
>    Ask when the fish arrived at the store.
> 
>   
>    Sniff the fish if possible. There should be no strong odor. Fresh fish smells sweet and
> clean.
> 
>   
>    Look for a moist surface and firm flesh. Splits or cracks in fillets are signs of drying.
> 
>   
>    Press the fish gently. The indentation should spring back. If not, pass.
> 
>   
>    One reason chefs and seafood experts prefer whole fish is the prime tell-tale sign of
> freshness. A fresh fish has clear luminous eyes. They're not clouded or sunken. Be dubious of a
> counter or shop where all whole fish are headless—not a good sign.
> 
>   
>    Keep fish fresh by burying it in ice. Take a shallow container, cover the bottom with crushed
> ice or cubes, then put the fish on that and cover with more ice. Cook within a day of purchase.
> 
> 
> 
> -*-*-*-*-*-*-*-*-*
> Tom Vincent
> Demon Prince (retired)
> -*-*-*-*-*-*-*-*-*
> -*-*-*-*-*-*-*-*-*
> Want kids?  Do this horribly over-populated world a favor and adopt one that's already here.
> -*-*-*-*-*-*-*-*-*
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> 


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