Clay-baked FishOrigin: Ancient Period: Traditional |
|
This is a very traditional way of cooking fish in hot coals. The clay coating acts both to seal all the flavour of the meat inside whilst also protecting it from the heat of the fire itself. Traditionally river clay was used (this is generally poor-quality and not good enough for pot making, but it is more than adequate for cooking). If you want to be completely authentic dig a pit, place dry gorse wood in this (gorse is good as burns very hot and doesn't spit). Cover your meat or fish in clay and place in the fire. It's probably easiest if you use a plank of wood to support your meat and clay casing as the clay is very sloppy and will simply fall off if you carry it. Using the plank you can set the fish by the fire to dry the clay a little before placing the plank and the clay-coated meat in the fire. The plank will simply burn away and the clay will harden cooking the meat inside. If you want to try this in your own kitchen then buy raku clay from a craft store and use your oven. Raku clay contains a fair percentage of sand and approximates river clay very well. Ingredients:
Gutted fish complete with head and tail As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible plants is provided as a basic guide. 
Method:PreparationCover the prepared fish in the grass or leaves so that it is completely covered (use twisted grass to tie this on. Lower the fish onto a layer of clay placed on a layer of foil in a baking dish. Use more clay to completely cover the fish then place in a hot oven pre-heated to 200°C. Bake for about 40 minutes. At the end of this time the clay will be hard. Break it open and this will reveal the juicy fish inside. As a variation you can stuff the inside of the fish with herbs, butter, leeks or ramsons or even fruit such as damsons. Clay baking is the fore-runner of modern en croute cookery where pastry or bread is used to coat the meat before cooking. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Clay-baked Fish to your online bookmark site: 
|
|
More Ancient recipes... More European recipes... More recipes using Wild Foods... More recipes for Fish... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fish as a primary ingredient Tonossalata Bonnie Pepper Soup Sibierskie Pelmeni Psarossoupa Avgolemno Smoked Fish Pâté Purslane with Fish and Rice Filfil Harr Mahshi bil Hoot South African Grilled Fish Tajeen bil Hoot Caribbean Fish Teriyaki Salmon Ugandan Steamed Fish Salt Cod and Dulse Fish Cakes Kokoda Cawl Penwaig Xerém Tradicional Cajun Blackened Fish/Meat Rolled Herring in a Sweet Pickle Dulse and Kipper Tray Bread Patina de pisciculis Sri Lankan Fish Curry Braised Brill Sayadieh Samak White Fish with Fennel Smoked Trout Pâté Marmitako Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
