Braised Fish England, 15th Century Recipe

Name: Braised Fish England, 15th Century
Ingredients: 2 x Trout; 1/2 c. White wine; 1 Tbsp. Verjuice; 1/4 tsp Ginger; 1/4 tsp Galingale (opt'l)

by Global Cookbook

Add a photo

click to rate

0 votes | 796 views

0 reviews | 0 comments

Servings: 2

Ingredients

Cost per serving $1.01 view details

2 x Trout
1/2 c. White wine
1 Tbsp. Verjuice
1/4 tsp Ginger
1/4 tsp Galingale (opt'l)

Directions

"Brasele" Grill the fish till brown, then simmer in a chafing dish with the verjuice and the other ingredients till the fish flakes easily and is cooked. Put the fish on a hot serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
No original text provided.
Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Serving	%DV
Serving Size 87g
Recipe makes 2 servings
Calories 91
Calories from Fat 17	19%
Total Fat 1.87g	2%
Saturated Fat 0.33g	1%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 18mg	1%
Potassium 162mg	5%
Total Carbs 1.65g	0%
Dietary Fiber 0.0g	0%
Sugars 0.47g	0%
Protein 5.93g	9%

Braised Fish England, 15th Century Recipe

Ingredients