[Sca-cooks] Rockfish

[Sam Wallace]

A while back, I asked for help with the following recipe concerning the use
of yeast in it. A friend of mine had caught some rockfish and I had given
the recipe to her to try. It turns out the these fish can be farm raised
and are reasonably priced. I bought a couple and gave it a try.

The fish were a bit bony, but tasted pleasant. The sauce was a bit tart
from the verjuice, but that goes well with fish. It was not as tart as
lemon juice, though. As I didn't have herbs on the branch, I used dried
herbs and strained the mix after removing the fish.

Overall, it was pretty good, but I will tweak it a bit the next time,
perhaps adding some more verjuice just before serving and using fresh herbs.

Guillaume
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To seeth Roches, Flounders, or Eeles.
MAke ye good broth with newe Yeast, put therein Uergious, Salt, Parsley, a
litle Time, and not so much Rosemarie and pepper. So set it on the fyre and
boyle it, & when it is wel boyled, put in Roches, Flounders, Eles, and a
quantitie of sweet Butter.
- The good Huswifes Handmaide for the Kitchin