Mediterranean Seafood - Prospect Books

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100 mediterranean seafood BLUEFISH Family Pomatomidae Pomatomus saltatrix (Linnaeus) remarks Maximum length about 110 cm, common length up to 60 cm. The back is blue-green. A fish of the high seas which approaches the coasts in summer. The Spanish (and similar Portuguese) name can cause confusion – a London importer once took a consignment of bluefish under the impression that they were two-pound anchovies! French: Tassergal Greek: Gofári Italian: Pesce serra Spanish: Anjova Tunisian: Karradh Turkish: Lüfer * Other names: Serre (Tun.); Lefer (Bulg.); Lufar (Rom.) cuisine A good fish. Grill, bake or poach.** The Turkish practice is to grill the fish on charcoal and serve it with a sauce of lemon and parsley, or to cook smaller specimens en papillote with finely chopped onion, tomato slices, a squeeze of lemon juice, olive oil, a bay leaf and seasoning. * There are five Turkish names for this fish, bestowed according to size, thus: – tiny: defne yaprak (bay leaf); small: çinakop; larger: sarı kanat (yellow wing); at its prime: lüfer; very large: kofana. This precise nomenclature reflects the fact that the fish is well known in Turkey. It is sometimes taken in great quantities near Istanbul in January, but the regular season for it is the period of the southward migration, i.e. October to December, when it is fished with line and lamp. ** For further suggestions and American recipes for this transatlantic species, see my North Atlantic Seafood. MediterraneanSeafood.pdf 32 26/06/2012 10:52
ecipes from france 269 La Bourride ‘Bourride is one of the great dishes of Provence. There are various different ways of presenting it but the essential characteristic is that aïoli or garlicflavoured mayonnaise is added to the stock in which the fish has cooked to make a beautiful smooth pale yellow sauce and of this there must be plenty, for it is the main point of the dish. ‘M. Bérot, once chef des cuisines on the Île de France – a liner celebrated for its good cooking – served us his own version of this dish at the Escale, a hospitable and charming restaurant at Carry-le-Rouet, a little seaside place west of Marseille. ‘The ingredients you need for four people are 4 fine thick fillets of a rather fleshy white fish. M. Bérot uses baudroie or angler-fish, but at home I have made the dish with fillets of John Dory, of turbot, of brill (barbue). ‘In any case, whatever fish you choose, be sure to get the head and the carcase with your fillets. Apart from these you need a couple of leeks, a lemon, a tablespoon of wine vinegar, at least 4 cloves of garlic, 2 or 3 egg yolks, about one-third of a pint of olive oil, a couple of tablespoons of cream, and seasonings. To accompany the bourride you need plain boiled new potatoes and slices of French bread fried in oil. ‘First make your stock by putting the head and carcase of the fish into a saucepan with a sliced leek, a few parsley stalks, a teaspoon of salt, a slice of lemon, the wine vinegar and about 1¼ pints of water. Let all this simmer gently for 25 to 30 minutes. Then strain it. ‘While it is cooking make your aïoli with the egg yolks, 3 cloves of garlic and olive oil as explained . . . [overleaf]. ‘Now put a tablespoon of olive oil and the white of the second leek, finely sliced, into the largest shallow metal or other fireproof pan you have; let it heat, add the spare clove of garlic, crushed; put in the lightly seasoned fillets; cover with the stock; let them gently poach for 15 to 25 minutes, according to how thick they are. ‘Have ready warming a big serving dish; take the fillets from the pan with a fish slice and lay them in the dish; cover them and put them in a low oven to keep warm. ‘Reduce the stock in your pan by letting it boil as fast as possible until there is only about a third of the original quantity left. Now stir in the cream and let it bubble a few seconds. ‘Have your aïoli ready in a big bowl or a jug over which you can fit a conical or other sauce sieve. Through this pour your hot sauce; quickly stir and amalgamate it with the aïoli. It should all turn out about the consistency of thick cream. Pour it over your fish fillets. On top strew a little chopped parsley and the dish is ready . . .. MediterraneanSeafood.pdf 201 26/06/2012 10:52
Page 1 and 2: MEDITERRANEAN SEAFOOD Mediterranean
Page 3 and 4: Alan Davidson Mediterranean Seafood
Page 5 and 6: I dedicate this book to my wife Jan
Page 7 and 8: Contents Map 6 Acknowledgements 9 I
Page 9 and 10: Acknowledgements In the first place
Page 11 and 12: Introduction The main purpose of th
Page 13 and 14: The Mediterranean Sea Our study of
Page 15 and 16: the mediterranean sea 15 of the red
Page 17 and 18: Catalogues and Notes MediterraneanS
Page 19 and 20: 1. Explanation of the Catalogues Th
Page 21 and 22: explanation of the catalogues 21 va
Page 23 and 24: explanation of the catalogues 23 So
Page 25 and 26: catalogue of fish 93 scales, at all
Page 27 and 28: catalogue of fish 95 RED MULLET Fam
Page 29 and 30: catalogue of fish 97 MEAGRE Family
Page 31: catalogue of fish 99 Umbrina cirros
Page 35 and 36: ecipes from france 271 water is boi
Page 37 and 38: ecipes from france 273 Poutine, Non
Page 39 and 40: ecipes from france 275 Salade Niço
Page 41 and 42: 400 mediterranean seafood Athenaeus
Page 43 and 44: 402 mediterranean seafood Francesco
Page 45 and 46: Index of Names of Fish, Crustaceans
Page 47 and 48: 406 mediterranean seafood Blenniida
Page 49 and 50: 408 mediterranean seafood chraù 99
Page 51 and 52: 410 mediterranean seafood fagrí 76
Page 53 and 54: 412 mediterranean seafood izmarit 9
Page 55 and 56: 414 mediterranean seafood magnosa 1
Page 57 and 58: 416 mediterranean seafood oriola ve
Page 59 and 60: 418 mediterranean seafood qalaqt 12
Page 61 and 62: 420 mediterranean seafood serdouk 1
Page 63 and 64: 422 mediterranean seafood tırpana
Page 65 and 66: Index of Recipes (This index contai
Page 67 and 68: 426 mediterranean seafood couscous
Page 69 and 70: 428 mediterranean seafood Red mulle

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