Recipe no. 93 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 54.
Ingredients
- carp
- sorrel
- oil
- parsley
- salt
- pepper
Preparation
- Preparing the pureePrepare a sorrel puree exactly as described for poached eggs.
- Preparing the filletsLift the carp fillets and free them of their skin and bones.
- MarinatingMarinate the fillets an hour in a dish with a few spoonfuls of oil, sprigs of parsley and seasoning.
- GrillingGrill the fillets to a fine colour and serve them on the sorrel puree arranged on a long dish.
Reboul's text
Prepare a sorrel puree exactly as described for poached eggs. The carp fillets, freed of their skin and bones, marinated an hour in a dish with a few spoonfuls of oil, sprigs of parsley and seasoning, grill them to a fine colour, and serve them on the sorrel puree arranged on a long dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| escarpo | carp |
| fielet | fillets |
| agradello | sorrel |
| òli | oil |
| juvert | parsley |
| purèio | puree |
| grasiho | grill |
| marin | marinated |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 93, page 54. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.