GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)
The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 6 fish, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put one sprig or generous shake of rosemary down the middle of each fish.
- Chop all the other herbs and seasonings and mash them into the soft butter.
- Use this to coat the fish generously on each side.
- Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
- Baste frequently with the butter that runs off.
- Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9
VEAL OR CHICKEN STEW WITH HERBS & BARLEY
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.
Provided by Millereg
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.
GRIDDLED TROUT WITH HERBS
PERIOD: "Traditional" SOURCE: The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.
Provided by Penny Hall
Categories Fish
Time 15m
Number Of Ingredients 1
Steps:
- 1. The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried Leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once. The grilled trout is a combination of elements from each of these recipes. The first documents trout as an Elizabethan England fish, which was prepared and served like other freshwater fish of the era. The trout was cooked in a manner similar to the second and third recipes.
- 2. Redaction Red Trout from Weber County fish farms 2 bottles Pale Ale from Wasatch microbrewery Dill from grandma's garden Parsley from grandma's garden Black Pepper & salt to taste Lemon juice Chop dill and parsley. Sprinkle trout liberally with herbs. Simmer the herbed trout in ale until it is flaky. Transfer to a serving plank and serve immediately. We prepared the trout much as in the second and third recipes. We simmered the trout in a skillet of ale, seasoned with salt, dill, black pepper and parsley. Instead of seasoning with vinegar, we used lemon juice.
WHOLE GRILLED TROUT
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
- Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g
GRIDDLED TROUT WITH HERBS
Steps:
- 1. Put one sprig or generous shake of rosemary down the middle of each fish.
- 2. Chop all the other herbs and seasonings and mash them into the soft butter.
- 3. Use this to coat the fish generously on each side.
- 4. Griddle, barbeque or grill it for 4-5 minutes on each side or until the skin is well browned and the flesh flaking off the bone.
- 5. Baste now and then with the butter which runs off.
- 6. Serve at once with lot of fresh bread and a salad or a simple green vegetable.
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