[Sca-cooks] Fish at feasts

[Kerri Martinsen]

On Fri, Nov 21, 2008 at 12:14 PM, Kathleen A Roberts <karobert at unm.edu> wrote:
>
> On Fri, 21 Nov 2008 08:19:46 -0800
>  Susan Fox <selene at earthlink.net> wrote:
>
>>
>> Annnnd you will be posting that reciplease?
>
> actually, i am mucking about with the recipe this weekend.  ginger and raisins with the salmon and cheese, rather than celery and mustart seed.  i saw a number of recipes for fish tarts w/dried fruit...
>
> we'll see what happens. 8)

The sea bass I did back in April had figs, apples, ginger & pepper...

Stuffing for Fish (Neopolitan #79) – (pg 189)
Get ginger, saffron, figs and peeled apples and grind up everything
together; then get good pinenuts and crush them finely; then slice the
fish through its [ ] stuff the fish through its mouth – first
carefully cleaning the mouth and pouring a drop of oil down it; then
set it on the grill with rosemary, and make a basting sauce for it of
vinegar, spices & saffron.

¾ lb fish fillet (sea bass used)

½ t Ginger, fresh
4 threads saffron
4 mission figs
½ apple, grated
Salt & pepper
2 T pinenuts

2 T red wine vinegar
4 threads saffron
½ tsp pwdered forte

1 sprig rosemary

Mix first column of ingredients together. Set aside. Mix vinegar &
remainder ingredients and warm slightly to steep saffron. Slice fillet
in half from the top. Put stuffing in the middle of filet. Baste with
more vinegar sauce. Lay Rosemary sprig on top of fish. Fold up
parchment to make an envelope.

Bake at 350°F for 20 min, or until internal temp reaches 135°F.

.  It was really really good.

Vitha