Stewing in wine is another old tradition that has been relegated to the Haute-ist of Cuisine. Before the twentieth century, wine was served at every meal, and was likely often used in peasant recipes as well. This recipe is a fourteenth century European dish.
- 1-3 Carp fillets (or other whitefish, one per person)
- 1-3 large leaves of lettuce (one per fillet)
- 1 pint red wine (about 2/3rds a bottle)
- ½ tsp salt
- 1 tsp Clove
- 1 tsp nutmeg
- ½ tsp ginger
- 2 Tbsp butter or margarine [olive oil?]
- 1 large orange, sliced
- Place fillets in a stew pan with salt and a little (about ½ c.) of the wine.
- Add spices and butter and cook over low heat until the fish is cooked.
- Add the rest of the wine and a few slices of orange and gradually increase heat. When wine begins to boil, remove from heat.
- Place fish on lettuce, and a few orange slices on top. Drizzle a little of the sauce over top.
- Do yourself a favor and buy the cheap wine. As you will be cooking and spicing it, most of the subtleties of the wine will be destroyed anyway.