A little daube 'll do ya, take three
Mar. 3rd, 2013 02:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe: Tuna in Daube.
2 Tbsp red wine vinegar
1 cup red wine
1/8 salted lemon, minced
6 threads saffron
1 Tsp pepper, ground
1 bay leaf, crumbled
1/2 tsp fresh rosemary, chopped
3/4 tsp fresh marjoram, chopped
3 ounces radishes, ground
1 pound tuna
white flour
2 T unsalted butter or olive oil
fresh cilantro to garnish
Mix together the vinegar, wine, salted lemon, ground radish, and spices in a saucepan. Bring to a low boil and simmer, covered, for 20 minutes.
Slice the tuna into 1-inch wide pieces and dredge in the flour. Melt the butter or olive oil in a large saucepan (I used a pipkin with feet) and cook the tuna until lightly browned, 3-4 minutes per side. Cook in batches as needed to avoid overcrowding. Pour the sauce over the cooked fish. Garnish with chopped cilantro and serve warm.
Fresh coriander is called cilantro in North America. I lowered the ratio of vinegar-to-wine as I believe that our vinegar (and wine) are more acidic; a one-to-one ratio with standard wine and vinegar was way too puckery.
What worked: This is it. It was tasty, zingy without being too vinegary or lemony, and a nice bright purple-red.
What didn't: The sauce reduced a bit more than I wanted because it was uncovered for the first 10 minutes so it was more of a glop. (I like glop, though.)
Will I make it again? It's going into the regular rotation.
Take the tuna being cooked and fricassee as above, and make the daube on top like the others heretofore. (Take the tuna when it is cooked and well cleaned, all the scales off, cut into long pieces, and flour it, and fricassee it in olive oil or butter)... then you will take vinegar, and wine as much of the one as of the other, and put it to boil, a salted [sour] lemon in slices, some saffron, some pepper, bay laurel leaves, rosemary, marjoram, ground radish root, a small handful of coriander: being boiled pour all hot on the [fish], and keep it thus well covered. (Ouverture de Cuisine, 1604)
2 Tbsp red wine vinegar
1 cup red wine
1/8 salted lemon, minced
6 threads saffron
1 Tsp pepper, ground
1 bay leaf, crumbled
1/2 tsp fresh rosemary, chopped
3/4 tsp fresh marjoram, chopped
3 ounces radishes, ground
1 pound tuna
white flour
2 T unsalted butter or olive oil
fresh cilantro to garnish
Mix together the vinegar, wine, salted lemon, ground radish, and spices in a saucepan. Bring to a low boil and simmer, covered, for 20 minutes.
Slice the tuna into 1-inch wide pieces and dredge in the flour. Melt the butter or olive oil in a large saucepan (I used a pipkin with feet) and cook the tuna until lightly browned, 3-4 minutes per side. Cook in batches as needed to avoid overcrowding. Pour the sauce over the cooked fish. Garnish with chopped cilantro and serve warm.
Fresh coriander is called cilantro in North America. I lowered the ratio of vinegar-to-wine as I believe that our vinegar (and wine) are more acidic; a one-to-one ratio with standard wine and vinegar was way too puckery.
What worked: This is it. It was tasty, zingy without being too vinegary or lemony, and a nice bright purple-red.
What didn't: The sauce reduced a bit more than I wanted because it was uncovered for the first 10 minutes so it was more of a glop. (I like glop, though.)
Will I make it again? It's going into the regular rotation.
