With these gifts I can keep Coquinaria online. So, I appreciate it very much. Since I do not collect email addresses, I can not send a personal thank you note, but this is something extra for you: a little recipe, picture or an interesting fact. I will change the content at irregular intervals. By the way, if you landed on this page in another way than a redirect from paypal, consider donating anyway!
Our edition of Het excellente kookboek van doctor Carolus Battus uit 1593 (The Excellent Cookbook by Doctor Carolus Battus from 1593) will appear in November 2020. I wrote the chapters on culinary history and redacted the adapted recipes that Marleen Willebrands have been preparing over the years. The recipe on this page is not from Battus, but it does appear on the pictures with the adapted dishes. The dish was inspired by a still life from Sebastian Stoskopff in which anchovy fillets are presented in a special way.
To my pleasant surprise my favourite fish monger had fresh anchovies, so I cleaned and pickled them myself. This was necessary because the fish bone must still be attached to the fillets for this dish. I used sterilized pots with layers of coarse sea salt with a little brown sugar and crushed black pepper. After five days in the refrigerator they were used for the photo shoot. The fish was pleasantly salty and only had to be rinsed before being arranged on the dish. If they are left longer in the jar, they will have to be desalted before using them. And this was the result:
To eat them, just pick them op by the bone and take a bite, or place them on some toast.
Laatste wijziging 7 August 2020