SC - Fish pie recipe

[Decker, Terry D.]

I got to looking at some previous posts, I think you are inquiring about the
whiting I served at the Protectorate feast.  It is not a fish pie, but
floured filets fried in butter and oil and served with an apple and wine
sauce.  It might be interesting to forgo the breading and cook the fish in
the sauce in a pie shell.

Recipe follows.

Bear

Filet of Whiting in Apple and Wine Sauce

To fry Whitings.    First flay them and wash them clean and seale them, that
doon, lap them in floure and fry them in Butter and oyle. Then to serve
them, mince apples or onions and fry them, then put them into a vessel with
white wine, vergious, salt, pepper, clove and mace, and boile them together
on the Coles, and serve it upon the Whitings. 

				Richard Pynson
				The Boke of Cookery, 1500
				(as presented in Food and
Cooking in 16th Century
Britian by Peter Brears)
  
Note:  The are some questions about the authenticity of this recipe.  I
chose to use it, giving Brears the benefit of the doubt that the recipe does
exist and that the only alteration was to modernize the language. 

According to Terry Nutter, Pynson was a printer who set the Noble Boke off
Cookry, of which edition the only known copy is in the in the library of the
Marquis of Bath at Longleat House.  The Napier edition of the Noble Boke off
Cookry  does not show a recipe for whiting, but this may be a difference
between the two editions or it may be that Brears has modernized the
English, replacing a more archaic  term with "whiting."

8 filets of whiting, skin removed
1-2 cups flour
4 Tablespoons of butter
4 Tablespoons of olive oil

Rinse the whiting filets and dredge them in the flour until coated.
Heat a large frying pan on medium high heat and add oil and butter.
Fry the filets until brown.
Drain the filets and serve with the apple and wine sauce.


2 apples, peeled, cored and minced
1/3 cup white wine
1/4 teaspoon verjuice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
Sweat the minced apples in a sauce pan over medium heat until very soft.
Add wine and verjuice.  Stir.
Add spices.  Stir.  
Cook together for 5 to 10 minutes.  Add water or more wine if necessary.
Serve on the whiting filets or in a bowl with them.

Notes:  The oil and butter for frying the fish needs to be very hot to keep
the filets from being oily. 

Flouring the filets, then letting them rest on a tray in the walk-in cooler
seemed to improve  the flour coating and kept the filets from getting too
soft.

I recommend using the amounts of ingredients in the sauce recipe as
approximates and that the sauce be prepared by taste. 


> 
> Hi.  It's me again, Olwen.  I suppose I should have written 
> two different 
> missives ~ one about the guava and the other asking for the 
> fish pie recipe 
> to be re-posted.
> 
> If anyone has that fish and fruit pie recipe, please re-post it.