Conger in sawce (Conger Eels in Sauce) is a traditional Medieval recipe for a classic dish of boiled conger eel pieces that are served in a herbed white wine vinegar sauce thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Conger Eels in Sauce (Conger in sawce).
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Original Recipe
A Forme of Cury)
>Ꞇe þe cog +̅ calꝺ ym and myꞇe in pecys +̅ eeþ · ꞇae ꝑſel · mynꞇ · peleꞇo ᷑ · ɼoſemarye · anꝺ a litul auge · breꝺe +̅ alꞇ powdo forꞇ +̅ a liꞇul garle clowes a lyte · ꞇae +̅ grynꝺ iꞇ wel +̅ ꝺrawe iꞇ ỽp wꞇ ỽynegꝯ þorow a cloꞇ · caſt þe fye a ỽeſſel +̅ ꝺo þe ew onowaɼꝺ · +̅ m · f ·
Translation
Conger Eels in Sauce
Take the conger eel and scald it and chop into pieces and boil it. Take parsley, mint, pellitory, rosemary and a little sage. Bread and salt, powder fort and a little garlic and a few cloves. Take and grind these well, strain it up through a cloth with vinegar. Add the fish to a pan, and cook with the sauce poured over and serve it forth.
Modern Redaction
Ingredients:
500g conger eel steaks (ling also works well)
2 tbsp parsley, finely chopped
2 tsp mint, finely chopped
pinch of pellitory (or chamomile) [European pellitory, Achillea ptarmica]
pinch of dried rosemary, crumbled
2 sage leaves, finely shredded
6 tbsp breadcrumbs
1 tbsp powder fort
2 garlic cloves, minced
2 cloves
200ml white wine vinegar
Method:
Clean the fish and fillet then chop into pieces (if you cannot get roach and tench, any firm, white-fleshed, freshwater fish will do).
Heat the oil in a pan, add the fish and fry for about 15 minutes, or until the fish has cooked. Remove the fish with a slotted spoon and set aside.
Meanwhile, combine the bread, red wine and vinegar in a bowl then pour over the fish. Bring to a simmer then stir in the fig puree. Season with the powder fort and salt then bring to a boil.
Arrange the fish pieces in a serving dish then pour over the sauce. In the meantime boil the onions for about 10 minutes, or until tender. Take off the heat and stir into the fish mixture then set aside to cool. Serve cold.
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