SC - A Recipe for Lent

[LrdRas at aol.com]

Here is a recipe for your Lenten pleasure. :-)

Du Fait de Cuisine by Master Chiquart, Chef to the Duke of Savoy, 1420.
Translated by Elizabeth Cook from a manuscript edited by Terence Scully,
'Vallesai' v. 40, pp. 121-231. 1985 (1420) as found in Cariadoc's'Collection
of Medieval and Renaissance Cookbooks', v. II, p. F-15.

Translation (copyright Elizabeth Cook):

35............
Again, marine or fresh water fish which are well and properly fried, and make
a fair sauce piquant on top.

36. And to give understanding to him who will make the sauce piquant take
onions and prepare them very well and cut them into fair slices and mince them
very small; and then let him have his very well refined oil and then saute the
onuions in it well and properly, and then drain off the oil, which should not
remain at all. And then take a fair and clean pot and then take very good wine
and put it in according to the quantity of fish which he is frying and then
take his spices: ginger, grains of paradise, saffron, pepper -- and put in all
these things in measure according to the quantity of fish which is to be
eatenwith the said sauce piquant and let it taste of vinegar well and gently,
and of salt also....................

Redaction: 

Marine Fish with Sauce Piquant
(copyright L. J. Spencer, Jr. 1999)

5 T Extra-virgin olive oil
1 lb. Fresh salt water fish fillets (e.g. Scrod)
1 medium onion, sliced and minced finely (about 3/8 cp)
1/2 cup White wine (e.g. Chateau de St. Ondes)
1/2 tsp Ginger, ground
1/2 tsp Grains of Paradise, freshly ground
4 threads of Saffron, crushed
1/2 tsp Black pepper, freshly ground
Salt to taste
2 T White wine vinegar

Heat 3 T olive oil in a frying pan. Fry fish until lightly browned. Turn.
Continue frying until opaque and fish flakes easily. Carefully remove fish
from pan and transfer to a warm platter.

In another small frying pan, heat 2 T olive oil. Add onion. Saute onion until
soft and transparent being careful not to burn. Drain well removing as much
oil as possible.. 

In a small saucepan, put wine, sauted onions and remaining ingredients. Bring
to a boil. Reduce heat and simmer until reduced by half. Taste, adjusting
vinegar and salt if necessary. Pour over fish fillets. Serve.

>From the Kitchens al-Sayyid A'aql ibn Rashid al-Zib, Mar. 5, 1999


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