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Classic
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page 58
Method:
Clean the fish well, wash, lay in a vessel and pour over it the juice of the
lemons, the olive oil and the water. After seasoning to taste, place the lid of
the vessel on, upside down. The edge of the lid should then be sealed to the
vessel with some batter, made of water and flour, in order to prevent the steam
from escaping from the vessel. This done, put cold water in the hollow of the
lid, as much as it will hold, and let the contents of the vessel simmer over a
moderate fire. When the water in the hollow of the lid comes to a boil or
becomes very hot, take it out with the aid of a sponge and put cold water in
instead. At the end of the third change of this sort, the fish may be considered
well baked. Serve hot with some very finely cut parsley sifted over it.
5. ROYAL BAKED FISH.
"HUNEKIAR" BALUCK PLAKI.
Ingredients:
Red Mulletts ............................................ 12, small.
Biscuits ....................................................... 12.
Parsley ................................................... 1 bunch.
Garlic ....................................... 1 head, bulbs peeled.
Lemons .......................................................... 3.
Red Wine ................................................. 1 cupful.
Salt and pepper, to taste.
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