Wednesday, November 2, 2011
Way Back Wednesday: 17th Century Mustard-and-Anchovy Broiled Fish
This recipe is from the "17th-Century England" chapter in Esther B. Aresty's The Delectable Past, which was recommended to me by Susan at The Well-Seasoned Cook. As usual, I've used cheap, domestic, sustainable Pollock. I've gotten to the point where I almost always have some in the freezer. It defrosts quickly and cooks quickly, which is perfect. Once thawed, this dish only takes about 10 minutes of cooking. I served it with rice and sautéed mushrooms and green beans (I grew the green beans myself!).
Mustard-and-Anchovy Broiled Fish
2 white-fish filets
pinch mustard powder
1/2 (2 oz) can of anchovy filets (about 6)
2 tablespoons unsalted butter
1 garlic clove, peeled and smashed
Preheat broiler and place oven rack in top portion of oven. Place the filets in a broiler-safe casserole, season with pepper and mustard powder, then place the anchovy filets on top of the fish filets. Set aside.
In a small saucepan over low heat, combine the butter, juice from the lemon and garlic clove. Heat until butter melts, then pour mixture over the top of the fish. Throw the squeezed-out lemon half into the casserole as well. Put the casserole under the broiler and broil the fish for about 8 to 12 minutes (depending on thickness) until opaque. Remove casserole from the oven and serve fish immediately with sauce poured over it.
Adapted from "Flounder with Mustard and Anchovies" in Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), 86.
We've also got more Baroque music! Can't forget that! I really love the selections from Orlando, but I'm a big fan of Händel's work in general.
Act I: 7-11
Rameau- Les Indes galantes
"Les sauvages" (1/2)
"Les sauvages" (2/2)
Week 1, Week 2, Week 3, Week 4, Week 5