[Sca-cooks] Searching for an odd fish dish

[Patrick Levesque]

On 14/01/05 04:48, "Susan Laing" <paxford at dodo.com.au> wrote:

> My other halve is waxing lyrical about a fish dish served to him at a feast
> a few years back
> 
> He has no idea of the dishes' name (or whether it was actually documentably
> period) but what he does recall is -
> 
> "Served Cold. Some sort of White fleshed fish (served in big fillets).
> Visible bits of dill in white goo sauce"
> 
> Does this dish sound familiar to *anyone* on the list?
> 

Was it voluntarily served cold? Or just a result of a delay before it was
served?

I'm not a specialist of period fish recipes, but my lady often bakes fillets
wrapped in aluminum foil, adding in two tablespoons of vermouth, and serves
with this a mayo spiced with dill and basil. Sounds similar to what you
describe. Except these are salmon, or large trout fillets, so they are not
white. 

Petru