[Sca-cooks] Fish at feasts
Huette von Ahrens
ahrenshav at yahoo.com
Thu Nov 20 16:04:55 PST 2008
I served poached salmon at a feast for 300+. It was a period recipe, poached in beer. Everyone loved it. A few people later told me that they normally hated fish, but loved what I served.
I have also done pickled herring, which went over very well.
I also considered doing lutefisk, but turned it into a subtlety/joke dish and served almond jello instead, molded like a fish. Only two people complained about the substitution.
--- On Thu, 11/20/08, jimandandi at cox.net <jimandandi at cox.net> wrote:
> From: jimandandi at cox.net <jimandandi at cox.net>
> Subject: [Sca-cooks] Fish at feasts
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Thursday, November 20, 2008, 11:31 AM
> I am dallying with the idea of serving fish at a feast
> I'm doing in February, based on Chiqart and Menagier of
> Paris. What I would love to do is a whole roast fish
> "swimming" on a bed of decorated rice, with green
> sorrel verjuice on top and sprinkled with small whole
> shrimp. I have been warned away from doing this dish because
> "people don't eat fish at feasts" and
> "what about the bones?". So.
> Have you ever served fish at a feast? How? How was it
> If you have not, would you like to?
> An Crosaire, Trimaris
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> Sca-cooks at lists.ansteorra.org
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