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Rygh in sauce (Ruffe in Sauce)
Rygh in sauce (Ruffe in Sauce) is a traditional Medieval recipe for a classic dish of ruffe (or tilapia) that are boiled to cook and where the meat is fried and served with almonds and currants in a base of almond milk flavoured with spices and verjuice. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Ruffe in Sauce (Rygh in sauce).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesBritish RecipesEnglish Recipes
Original Recipe
yg in auce
(from A Forme of Cury)
Ꞇe ryg +̅ mae ē clene +̅ ꝺo ē ꞇo ſeeþ · pye em clene +̅ fry ē oyle · ꞇae almaꝺꝯ +̅ grynꝺ ē waꞇꝯ oɼ wyne · ꝺo þꝯꞇo almaꝺꝯ blaceꝺ ole fryeꝺ oyle +̅ ɼaqyſos coꝛace · ſeeþ þe lyo grynꝺ iꞇ mal +̅ ꝺo þꝯꞇo garle y gɼoꝺ +̅ a liꞇul alꞇ · +̅ vꝯions · pouꝺo fort +̅ safɼo +̅ boyle iꞇ y feɼe · lay þe fye ī a ỽeſſel +̅ caſt þe ewe þꝰꞇo +̅ meſſe iꞇ forꞇ colꝺ ·
Translation
Ruffe in Sauce
Take ruffe and clean them and put them to boil. Pick them clean and fry them in oil. Take almonds and grind them in water or wine and add whole blanched almonds fried in oil and currants. Boil the mixture and grind it finely and add to it ground garlic and a little salt and verjuice, powder fort and saffron and boil it together. Lay the fish in a vessel and pour over the sauce and serve it forth when cold.
Modern Redaction
The ruffe (
Gymnocephalus cernuus) is a freshwater fish found natively in the temperate regions of Europe and northern Asia. It grows quickly and even in cold waters is mature in 2 years. In Medieval times, it was farmed in ponds (in the same way as
carp). Typically the fish grows to about 12cm in length. I would suggest substituting
tilapia for ruffe.
Ingredients:
4 ruffe, cleaned, scaled and with the spiny fins trimmed off (or substitute
tilapia)
4 tbsp oil
250ml
Almond milk
4 tbsp blanched
almonds
4 tbsp currants
2 garlic cloves, ground
salt, to taste
4 tbsp
verjuice
2 tsp
powder fort
generous pinch of
saffron, crumbled
Method:
Bring a pan of water to a boil. Add the ruffe and boil for about 20 minutes, or until tender. Allow the fish to cool until they can be handled then strip the meat off the bones.
Heat the oil in a pan, add the ruffe meat and fry for 5 minutes. Remove with a slotted spoon then add the blanched almonds and currants to the pan and fry, stirring frequently, until the almonds are coloured. Remove from the pan and set aside.
Place the almond milk in a pan and bring to a boil then add the fried almonds and currants. Bring the mixture to a boil then turn into a mortar and grind very finely before mixing in the garlic, salt, verjuice, powder fort and saffron. Turn into a pan and bring to a boil.
Arrange the fish meat in a serving dish and pour over the sauce. Set aside until cold then serve it forth.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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