‘Cut the fish into thick rolls and cook it with white wine, vinegar, spices and water and cook it as for the trout in Chapter CXVI. It can be served hot or cold.’ (Bartolomeo Scappi)
Serves 6
6 fish steaks, about 200 g (7 oz) each
225 ml (8 fl oz) dry white wine
2 tbsp red wine vinegar
1/4 tsp powdered saffron or 10 saffron strands
1/4 tsp ground ginger
sea salt
15 peppercorns, bruised
1 onion, stuck with 3 cloves
2 bay leaves
2 tbsp sugar
45 g (1 1/2 oz) ground almonds
2 tbsp mixed chopped herbs: rosemary, sage, thyme, marjoram, mint
2 tbsp chopped parsley
30 g (1 oz) unsalted butter
Heat the oven to 200°C (400°F) mark 6.
Put the fish in an oven dish into which it will fit in a single layer.
Heat the wine and vinegar with the spices, seasonings, onion and bay leaves. Add 225 ml (8 fl oz) of water and bring to the boil. Boil for 2 minutes and then pour it over the fish. Cover the dish with foil and cook in the oven until ready, about 15–20 minutes, depending on the thickness of the fish steaks.
Transfer the fish to a serving dish and keep warm.
Strain the cooking liquid into a saucepan and reduce over a high heat by about half. Add the sugar, ground almonds and herbs, then bring to the boil, turn the heat down and simmer for 10 minutes or so.
Add the butter in little lumps and, when it is all incorporated, transfer to a sauce-boat and serve.
preparation
Fish should always be cooked just before it is eaten. If you are using whole almonds, which is better than buying them ready ground, you can grind them up to 3 days in advance and refrigerate, or you can prepare them up to 2 months in advance and freeze.