Egredouce of fysche (Fish in Sweet and Sour Sauce)
Egredouce of fysche (Fish in Sweet and Sour Sauce) is a traditional Medieval recipe for a classic dish of fish fillets cooked in a sweet and sour sauce of wine, vinegar, sugar, onion and currants with spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fish in Sweet and Sour Sauce (Egredouce of fysche).
Take loaches or tenches or soles and chop into pieces then fry them in oil. Take half wine, half vinegar and sugar and make a syrup. Add to this sliced onions, currants and cretan raisins. Add to this whole spices, good powders and salt. Dish up the fish, pour over the sauce and serve it forth.
Modern Redaction
Ingredients:
4 fillets of soles, skinned and sliced into strips
olive oil, for frying
100ml wine
100ml white wine vinegar
100g sugar
1 onion, finely sliced
60g currants
1/2 tsp black peppercorns
4 cloves
1 blade of mace
1 tsp good powder
salt, to taste
Method:
Combine the wine, white wine vinegar and sugar in a pan. Bring to a simmer then work in the sugar until dissolved. Add the onion and cook for 5 minutes then add the currants, whole spices and good powder. Cook for about 10 minutes more then season to taste with salt.
In the meantime, heat the oil in a pan, add the strips of sole and cook until golden brown all over and cooked through. Turn the fish pieces onto a serving dish, pour over the sauce and serve it forth.
)
Click on the image, above to submit to Pinterest.