|
Classic
Cook Books
< last page | next page >
page 75
20. PICKLED FISH. Another Style.
SALAMOUR BALUCK. "Palamoud."
Ingredients:
Spanish Mackerel ........................................ 5 pounds.
Salt .................................................... 5 pounds.
Method:
Cleanse the mackerel properly, cut the heads off and slice into round pieces of
two-inch thickness and with the aid of a wire take out the marrow in the
backbone. This done, wash each piece well and, after dipping in salt, place in a
small keg side by side. Salt each row lightly and arrange the next row on the
top of the first, and so on. Then place a fitting board over the fish and cause
it to be pressed down with the aid of a heavy weight. In a few days oil and
water is to be seen coming out of the fish slices. This should be absorbed and
removed with cotton, until it discharges no more.
But in case water does not come out of it, use a still heavier weight and pour
some salty water over the fish.
After ten to fifteen days the fish may be considered ready for serving as a
relish.
< last page | next page >
Classic
Cook Books
|
