Makerel in sauce (Mackerel in Sauce) is a traditional Medieval recipe for a classic dish of mackerel that are cooked by boiling in a blend of water and verjuice flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mackerel in Sauce (Makerel in sauce).
Take mackerel and chop into pieces. Place in water and verjuice and boil them with mint and with other herbs. Colour it green or yellow and serve it forth.
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Ingredients:
4 mackerel, filleted and chopped
250ml water
50ml verjuice
1 tbsp mint, shredded
2 tbsp parsley, chopped
2 sprigs of thyme
parsley juice to colour
Method:
Combine the mackerel, water, verjuice, mint, parsley and thyme in a pan. Bring to a boil, reduce to a simmer then cover and cook for about 20 minutes or until the mackerel is tender.
Stir in parsley juice to cover, cook until the sauce has thickened slightly and serve immediately.
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