1 large mackerel, about 2 1/2 kgs., cleaned
1 tsp. salt
juice of 2 large lemons
2 cloves garlic, chopped finely
1 Tbsp. parsley, chopped finely
1/2 cup olive oil
1 tsp. pepper
1/4 cup butter
1 Tbsp. powdered mustard
1 tsp. flour
Place the fish in a large container, cover with water and add the salt and lemon juice. Let soak for 15-20 minutes, drain and dry well. Discard the water.
Combine the garlic and parsley and add the oil and pepper. Return the fish to its container, pour over the oil mixture and let stand 15 minutes, turning 2 or 3 times.
Grease a piece of heavy brown paper on both sides. Place the paper in a skillet and place over a very low flame. Place the fish on this paper and cook slowly, spooning over tablespoons of the oil mixture periodically until the fish is tender. Transfer the fish to a preheated serving platter and set aside to keep warm.
In a small saucepan, melt the butter and add the mustard and flour, stirring until the mixture is even throughout. Then add the remaining oil mixture, stirring constantly. Pour the sauce over the fish just before serving. Serve hot.
Serves 6.
4 Tbs. olive oil
1 1/2 Tbsp. vinegar or lemon juice
1 clove garlic, chopped finely
1/2 tsp. each salt, black pepper and dry mustard
pinch each paprika and oregano
3 Tbsp. chives, chopped finely
1 1/2 Tbsp. parsley, chopped finely
1 1/2 cup small mushrooms, sliced thinly, with the stems
lettuce leaves for serving
In a small bowl, combine all of the ingredients except the mushrooms and lettuce leaves. Beat these with a wire whisk until smooth.
Add the mushrooms to the bowl and stir gently with a wooden spoon, making sure all the mushroom slices are coated with the marinade. Refrigerate and let marinate for
1-2 hours, stirring occasionally. Remove the mushrooms with a slotted spoon and serve on lettuce leaves.
Serves 6.
Because this dish is always better when made in large quantities, this recipe will serve 12 - 15. Always better the day after cooking (and even better the day after that), ghivetch may be served hot, lightly chilled or at room temperature and may be accompanied by yogurt or sour cream. There is a clear relationship between this Romanian dish and French ratatouille.
4 onions, sliced
1 1/2 cups olive oil
1 small head cabbage, shredded
1 small cauliflower, broke into flowerettes
1/2 kg. lima beans, shelled
8 tomatoes, peeled, seeded and chopped coarsely
6 small potatoes, peeled and cubed
6 small carrots, sliced
125 gr. okra, cut in thick slices
125 gr. string beans, trimmed and halved or quartered
1 green pepper, seeded and cut into strips
the white portions of 3 leeks, sliced
2 or 3 zucchini squash, cubed
2 parsley roots, diced
1 celery root, diced
1 cup sour grapes or 2 sour plums (may used tinned)
1/2 cup parsley, chopped finely
8 - 12 cloves garlic
salt and pepper to taste
Heat 1/2 cup of the oil in a 5-liter flameproof casserole or Dutch oven, and fry the onions until golden brown.
Add all of the vegetables, herbs and fruits and mix gently, sprinkling with salt and pepper.
In a saucepan, bring the remaining oil to a boil and pour over the vegetables. Cover tightly and cook over a moderate flame until the liquids begin to boil. Transfer to a medium oven until all of the vegetables are cooked and most of the liquids have evaporated (1 - 1 1/2 hours), adding more liquid if the casserole dries out during the cooking. Stir gently once or twice during cooking. Season to taste with the salt and pepper and, if desired, serve with yogurt or sour cream.
3/4 cup butter, softened
1/2 kg. brown sugar
1 1/2 cups flour
1 1/2 tsp. each ginger and cinnamon, both ground
3 eggs, lightly beaten
6 firm pears, peeled, halved, cored and sliced thinly
whipped cream for serving
Beat the butter until creamy and then beat in 2/3 of the sugar until the mixture is light and fluffy. Combine the flour with half of the cinnamon and all but a pinch of the ginger. Sprinkle these over the butter, add the eggs and beat together well.
Transfer the mixture to a 9" (23 cm.) flan mold and smooth over the top. Place in a preheated medium oven and bake until the mixture is firm and has pulled back from the sides. Turn onto a wire rack and allow to come to room temperature.
Put the remaining sugar into a saucepan with 4 1/2 Tbsp. cold water, and heat over a low flame, stirring until the sugar is completely absorbed. Add the pears and remaining spices. Heat until the mixture begins to simmer, cover and cook very gently until the pears are tender and nearly translucent (about 10-15 minutes). Uncover, increase the flame and cook until the liquids are reduced to a glaze. Turn the pears out onto a lightly dampened plate and let cool completely.
Decorate the cooled flan with the pears and serve with generous amounts of whipped cream.
Serves 6.
1/2 kg. spinach
3 Tbsp. butter
7 cups vegetable stock
3 eggs
juice of 1 large lemon
salt and pepper to taste
1 cup croutons
1/2 cup grated Parmesan cheese
Remove the heavy stems from the spinach and wash well under running water. Dry the leaves on paper toweling. Melt the butter in a heavy skillet and saute the spinach leaves until just tender.
In a saucepan, bring the stock just to the point of boiling. Reduce the flame and let simmer gently for 4-5 minutes.
In a small mixing bowl, beat together the eggs, lemon juice, salt and pepper. Add 3 Tbsp. of the hot stock and beat well. Add this mixture to the rest of the stock and then add the spinach. Mix briskly, garnish with the cheese and croutons and serve hot.
Serves 6.
