| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Ancient Roman |
Fish |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Fish fillet, e.g. salmon |
| 250 |
|
White wine |
| 500 |
|
Beef broth |
| 3 |
|
Leeks |
| 100 |
|
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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