CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Meats |
Ancient Roman |
Fish |
4 |
Servings |
INGREDIENTS
500 |
g |
Fish fillet (e.g. salmon) |
250 |
ml |
White wine |
500 |
ml |
Beef broth |
3 |
|
Leeks |
100 |
ml |
Oil |
|
|
Liquamen or salt; coriander, pepper; liebstoeckl, oregano to taste |
|
|
Little bit of starch or flour to thicken the sauce |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See "Ancient Roman Ingredients" for info on ingredients. Put the fish in a
pan, add Liquamen, oil, wine and broth. Chop leek branched and coriander.
Chop fillets into a kind of fish goulash. Cook approximately 30 minutes on
small to moderate heat. When well done ground coriander, Liebstoeckl and
oregano and add to the fish fricassee. Boil again shortly. Then thicken
sauce with starch, sprinkle pepper on the fricasse and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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