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Re: Steamed Stuffed Sardines Recipe

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  • Ross
    Oh definitely, fresh. My wife got them from the Sea Breeze Fish Market at 40th Street and Ninth Avenue (not far from Times Square). Decent size fishes too,
    Message 1 of 3 , May 23, 2013
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      Oh definitely, fresh. My wife got them from the Sea Breeze Fish Market at 40th Street and Ninth Avenue (not far from Times Square). Decent size fishes too, maybe five inches long. Two makes a light main course.

      --- In Apicius@yahoogroups.com, Cristal Delamer <cristaldelamer@...> wrote:
      >
      > Question on this recipe: Fresh sardines or canned? I am assuming fresh, but
      > wanted to check.
      >
      > Claudia (Cristal)
      >
      > *domum coquus est numquam esurientem amicitiae*
      > ~A cook's home is never hungry for friendship~
      >
      >
      > On Sun, May 19, 2013 at 10:05 PM, Ross <telamonian_teukros@...> wrote:
      >
      > > **
      > >
      > >
      > > Roman feast next Saturday. Trial run today! This recipe is not from any of
      > > my books, I only had Apicius to go by. I had to come up with all amounts
      > > myself. My idea was that each sardine should be stuffed with a small
      > > "salad", not very spicy and a little sweet from the honey. I tasted the
      > > "salad" by itself by the way, both before and after adding the honey, and
      > > it was quite tasty both ways.
      > >
      > > My wife said it was a great success and that she wouldn't change a thing.
      > >
      > > This is what we did:
      > >
      > > STEAMED AND STUFFED SARDINES OF ANCIENT ROME
      > >
      > > INGREDIENTS:
      > >
      > > Two sardines, scaled and gutted but NOT deboned, heads and fins left intact
      > > A small handful of fresh mint, minced very fine
      > > 1 or 2 small sprigs of fresh oregano (taste the oregano first), minced
      > > very fine
      > > Pinch of cumin seeds (about a dozen), toasted and pounded
      > > 5 black Tellicherry peppercorns, pounded
      > > 4 pounded (roasted, salted) hazelnuts
      > > 1/2 tsp. Attiki Greek honey or more as needed to bind all ingredients
      > > together
      > >
      > > METHOD:
      > >
      > > Mix together all stuffing ingredients in a small bowl. Stuff the sardines.
      > > Wrap them in parchment paper, folding up the ends and loosely tieing
      > > (liquid will collect in the paper which should be served in the bowls with
      > > the sardines), and place in a bamboo steamer in a wok with boiling water.
      > > Steam for 40 minutes.
      > >
      > > Carefully remove the steamer lid and remove the wrapped sardines with
      > > metal tongs. Untie and unwrap them in the bowls they will be served in,
      > > spilling the liquid into the bowls. Discard the paper and string.
      > >
      > > Dress the cooked sardines with Petrina Greek olive oil and home-made
      > > liquamen.
      > >
      > > Serve with white sourdough bread (not San Francisco Sourdough though - it
      > > is too sour) - and a fork.
      > >
      > > The liquamen recipe was as follows:
      > >
      > > Two parts caroenum (Dr. Loosen Riesling (2011) reduced to 40% volume over
      > > high heat to promote caramelization) to one part Tiparos fish sauce.
      > >
      > > While I was at it I had a go at making a vegetarian liquamen. I used Villa
      > > Franz Riesling (2011) with several medium-sized pieces of toasted Maine
      > > Coast Sea Vegetables Laver (Wild Atlantic Nori) added to the boil.
      > > Unfortunately it didn't add nearly the "fishy" aroma and/or flavor I
      > > thought that it would. I then added Chinese soy sauces in approximately the
      > > following ratio: 3 parts caroenum, 2 parts light soy sauce, 1 part dark soy
      > > sauce. I had my wife taste it and she stated that it was close to the taste
      > > of the liquamen which I had made earlier. I bottled it with a piece of
      > > untoasted laver to infuse, we will see what it tastes like a few days from
      > > now. I plan on using it for cheese sauce (condiment sauce), and for a pear
      > > patina. :-)
      > >
      > >
      > >
      > >
      >
      >
      > [Non-text portions of this message have been removed]
      >
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