Merluzzo in Salamoia (Cod)

Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, eggs.

Put a salt-spoonful of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom, and the heads of two cloves into a stewpan and simmer in a cupful of milk for half an hour, then let all the ingredients settle at the bottom, and pass the broth through a hair sieve, and add to it an equal quantity of milk or cream, and in it cook your fish on a slow fire.When the fish is quite cooked, pour off the sauce, but leave a little on the fish to keep it warm; reduce the rest in a bain-marie; stir all the time, so that the milk may not curdle. Thicken the sauce with the yolk of an egg, and when about to serve pour it over the fish.


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Merluzzo in Bianco (Cod)

Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips, marjoram, chervil, milk.

Boil gently in a big cupful of salted water two onions, one turnip, a pinch of chopped parsley, chervil, and marjoram and four cloves. After half an hour pass this through a sieve (but first take out the cloves), and add an equal quantity of milk and a little cream, and in this cook the fish and serve with the sauce over it.


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Whiting alla Genovese

Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley, onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovies.

Put one or two whiting into a stew pan with two ounces of butter, salt, pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot fire and turn the fish when necessary. Have ready beforehand a remoulade sauce made in the following manner: Put in a saucepan 1 1/2 ounces of butter, half a teaspoonful of chopped parsley, half an onion, a clove of garlic (with one cut), four capers, one anchovy, all chopped up except the garlic. Then add three tablespoons ful of vinegar and reduce the sauce. Add two glasses of Espagnole sauce and a little good stock; boil it all up (take out the garlic and bay leaves) and pass through a sieve, then pour it over the whiting. Boil it all again for a few minutes, and before serving garnish with a few button mushrooms cooked separately. The remoulade sauce will be much better if made some hours beforehand.


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