Laberdan
Laberdan in Dutch labberdaan or laberdaan (presumably from Labourdain , a former Atlantic port near Bayonne ) is cod that is pickled in brine and layered in wooden barrels . It was mainly made by Basque fishermen. Today Laberdan is largely unknown and, unlike stickfish or clipfish, no longer available in stores.
Before consumption, Laberdan must be desalinated by watering for at least 24 hours. Then it is placed in cold water, heated and slowly cooked.
There are still some Laberdan recipes to be found in antiquarian cookbooks and in regional kitchens. In Cologne you can still find cooked fish on menus as “Laberdan in Senfzaus”, whereas Laberdan simply means cod in Cologne.
That Laberdan was still known in Germany in the 19th century is shown by a letter from Felix Mendelssohn Bartholdy of January 21, 1832 to his sister regarding the Hebridean overture : “[...] the middle movement in forte in D major is very stupid, and the whole so-called development tastes more like counterpoint than like Thran and Möven and Laberdan , and it should be the other way around. "
Individual evidence
- ↑ Laberdan . MARUM, Center for Marine Environmental Sciences at the University of Bremen, accessed on November 29, 2017
- ^ Felix Mendelssohn Bartholdy: Travel letters from the years 1830–1832. European literary publisher, 2011 ISBN 978-3862671182 .
literature
- Gerhard Heinrich Buse: The whole of the plot, or complete manual of the plot knowledge. Part 1, Volume 4, Erlangen 1801, p. 330.
- Mark Kurlansky: The Basques. A little world history. Claassen Verlag, 2000 ISBN 978-3546002134
Web links
- Laberdan . MARUM, Center for Marine Environmental Sciences at the University of Bremen, accessed on November 29, 2017