Fish marinade - england, 1378
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vinegar |
| 1 | cup | Wine |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Saffron |
| 2 | pounds | 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