A simple medieval recipe using fish – poached fish in fact combined with herbs and white wine. The main ingredients of this medieval recipe which give it an authentic feel are the freshwater fish fillets (salmon or trout), fresh herbs, wine and breadcrumbs. Herbs were used in just about every medieval meal both for their taste and the health benefits. Back in the 13th century people often made a sauce to pour over the fish. There were two reasons for this, either to enhance the taste of the fish if it was a little bland or to make a more stomach-filling meal. For anyone interested in this type of cookery, you can read more about medieval food here, what was popular and why. Some facts will surprise you.
Medieval Fish Recipe History
Fish is without question one of the most healthy foods, providing many nutrients important in a good daily diet. It is not known whether medieval people knew this or whether fish was eaten simply because it was readily available and they could not afford meat such as beef. One thing they certainly did do all those centuries ago was they tried hard to improve the flavour of whatever they cooked. That is perhaps why we have so many tasty recipes passed down to us through the generations. Read more about fish recipes from 13th century England.
This fish dish serves 2 people but it is easy to increase the ingredients to make more portions. All you have to do is look for the ‘Servings’ box in the information below and just enter the number of people you want to cook for. It will auto-calculate for you 🙂