Pykes in Brasey (Pikes in Spiced Wine) is a traditional Medieval recipe for a classic dish of roast fish served with a spiced wine sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pikes in Spiced Wine (Pykes in Brassey).
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Original Recipe
Pykes in Brasey
(from Forme of Cury)
Pykes in brasey. Take pykes and vndo hem on þe wombes and waisshe hem clene, and lay hem on a roost irne. þenne take gode wyne and powdour gynger & sugur, good wone, & salt, and boile it in an erthen panne; & messe forth þe pyke & lay the sewe onoward.
Translation
Grilled Pike in Sauce. Take pikes and undo them of the wombs and wash them clean, and lay them on a grill. Then take good wine and powder ginger & sugar, a good quantity, & salt, and boil it in an earthen pan; and serve forth the pike and lay on the sauce.
Modern Redaction
Ingredients:
2-4 Medium-sized Pike (or other fish), gutted and cleaned
470ml Red or White Wine
1½ tsp ginger
1 tbsp Sugar (or to taste)
Salt to taste
Method:
Roast or grill the fish until done. When almost ready bring the wine to a boil then reduce the heat and add the spices, and sugar, stirring until the sugar has dissolved. Cook the reduce the sauce to the required consistency (a reduction of about 50% works well).
Place the fish on a serving dish, pour a little of the sauce over the top then serve the remainder as an accompaniment
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