Recipe no. 65 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 42.
Ingredients
- oil
- mackerel
- flour
- salt
- pepper
- garlic
- bay leaf
- lemon
- vinegar
Preparation
- Cooking the mackerelPut a few spoonfuls of oil in a frying pan, heat it and lay in the mackerel after coating them in flour; cook over a lively heat, turning them so they are a fine colour; season with salt and pepper and put them on a dish.
- Hot marinadeAdd a few more spoonfuls of oil to the frying pan, 4 cloves of garlic, and heat it; when the garlic begins to turn golden, add a bay leaf, 5 to 6 slices of lemon, heat briskly, add a dash of vinegar and pour it over the mackerel. Then serve.
Reboul's text
Put a few spoonfuls of oil in a frying pan, heat it and lay in the mackerel after coating them in flour; cook over a lively heat, turning them so they are a fine colour; season with salt and pepper and put them on a dish.
Add a few more spoonfuls of oil to the frying pan, 4 cloves of garlic, and heat it; when the garlic begins to turn golden, add a bay leaf, 5 to 6 slices of lemon, heat briskly, add a dash of vinegar and pour it over the mackerel. Then serve.
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 |
|---|---|
| sartan | frying pan |
| fiò | lively heat |
| adouba | to season |
| marinado | marinade |
| vinaigre | vinegar |
| rousseja | to turn golden |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 65, page 42. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.