Fish Marinade - England, 1378 Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Vinegar,
1 cup: Wine,
1/4 tsp: Pepper,
1/8 tsp: Saffron,
2 lbs: Freshwater fish, cleaned and filleted
Directions:
"Gele of Fish"
Combine vinegar, wine, pepper, and saffron in a saucepan. Bring to
a boil and simmer for 10 minutes. Add fish and poach for a further 10
minutes, or until fish flakes. Remove and leave to cool. Strain the
marinade and pour over the fish. Marinate overnight.
Drain the fish fillets and serve cold on a bed of lettuce with
mayonnaise. The fish needs no additional cooking, as the vinegar
marinade cooks it as in a modern ceviche.
From _The Form of Cury_, 1378 Printed in _Seven Centuries of English
Cooking_ By Maxime de la Falaise Grove Press, 1992 Typos by Jeff
Pruett
Source from luhu.jp
Combine vinegar, wine, pepper, and saffron in a saucepan. Bring to
a boil and simmer for 10 minutes. Add fish and poach for a further 10
minutes, or until fish flakes. Remove and leave to cool. Strain the
marinade and pour over the fish. Marinate overnight.
Drain the fish fillets and serve cold on a bed of lettuce with
mayonnaise. The fish needs no additional cooking, as the vinegar
marinade cooks it as in a modern ceviche.
From _The Form of Cury_, 1378 Printed in _Seven Centuries of English
Cooking_ By Maxime de la Falaise Grove Press, 1992 Typos by Jeff
Pruett
Source from luhu.jp