Sallets for fish daies is a traditional Elizabethan recipe for a classic prawn and carrot salad, intended to be served on fish days of the eclesiastic calendar. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: Sallets for fish daies.
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Original Recipe
Sallets for fish daies. Another (from The Good Huswifes Jewell)
Sallets for fish daies. Another. Carret rootes being minced, and then made in the dish after the proportion of a Flowerdeluce. Then picke Shrimps and lay upon it with oyle and vinegar.
Modern Redaction
Ingredients:
600g carrots, grated
450g prawns, cleaned, cooked and cooled
120ml white wine vinegar
120ml olive oil
salt to taste
Method:
Whisk together the oil, vinegar and salt. Toss the carrots with enough of the dressing to lightly coat, then mould them into the shape of a fleur-de-lys on a serving plate.
Lightly coat the prawns with dressing then arrange these on top of the carrots. Serve immediately.
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