Broiled fish with three saucesA Dutch recipe from around 1500 AD
Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days the eating of meat was forbidden. Lent is the most extended and strict period of dietary restrictions, because not only meat, but all animal produce (butter, cheese, eggs) were prohibited foodstuff. On the weekly fast days the consumption of this derivated foodstuff was allowed.
The recipe on this page was meant for just such ordinary fastdays, hence the use of butter. This one recipe describes three different sauces to accompany broiled fish (in particular pike and bream): a butter sauce, a caper sauce, and a gooseberry sauce.
Pike and bream are freshwater fish. Like all fish they have a spawn season, during which it is better not to eat them. The fish are spending all their energy to procreation, which is rather detrimental to their taste, and also: if you want to eat fish next year, you better give the fish the chance to multiply!
The spawn season of pike is from March till May, of bream from April to June.
Why then, in spite of what is mentioned above, have I chosen this recipe? Because I love gooseberries, the gooseberry sauce is really tasty, and we are almost at the start of the gooseberry season.
Gooseberries were not cultivated before the thirteenth century, but they are indigenous to Europe.
In the North of France gooseberry sauce was a classic accompaniment to mackerel (the French call the gooseberry groseille maquereau or "mackerel berry"). Mackerel is a seafish with fat meat, very suitable to be broiled on the barbecue. It is one of my favorite fish to eat.
That is why is I cooked mackerel when I made this recipe. But you can cook any fish you want with these sauces. By the way: the spawning season of mackerel is from May till July.
I have made the gooseberry sauce often to accompany the fishpasties from ms UB Gent 1035.
Yet another reason for choosing this recipe is that it gave me an excuse to haul the barbecue out of the garage for the first time this season! Fish broiled under the ovengrill is tasty, but fish broiled over charcoal gives it just that medieval tweak.
In the nineteenth century it was believed that the Dutch name kruisbes was derived from the Finding of the True Cross on May 3rd. But the medieval names stekelbesij and kroeselbesij (the modern word kruisbes is derived from this) indicate that it is the hairy skin that gave the berry its Dutch name. (likewise in German: Stachelbeere)
The original recipe
The recipe has been taken from the third part of the convolute KA Gent 15 (edition).
|[Op visch] buijten den vasten (3.246)|
Item neemt boter in een eerde panne, ende asijn, ende suijcker, ende geijnber, ende latet sieden, ende cloppet tot dick is, ende doet dat oeck op ghebraden vijssen, ijst brasem oft anders.
Mer eest eenen snoeck alsoe legten in die scotel, ende doeter capparts over met olij, ende asijn, ende geijnberpoijer, dats sijn saus, ende dienet ter tafelen.
Oft alst inden tijt is van stekelbesijen, soe smoert die besijen in boter, ende doeter wijn in, ende eeck, suijcker, geijnber, ende caneel, ende sofferaen, ende alst dick opgesoden is, soe gietet op die gebraden brasem, ende overstroijtse wel, ende dienet ter tafelen.
|On fish outside of Lent.|
Add butter to an earthenware pan, and vinegar, sugar, and ginger. Bring to the boil and whisk until it has thickened. And put this (also) on broiled fish, bream or another [fish].
But when it is a pike, lay this on a dish, and put capers over it with oil, vinegar and powdered ginger, that is his sauce, and serve it forth.
Or, when gooseberries are in season, braise them in butter, and add wine, and vinegar, sugar, cinnamon and saffron. And when it has reduced, pour it over the broiled bream, and sprinkle this amply [with spices] and serve it forth.
Modern adaptation of the recipe
For every person you take one small, whole fish or 150 gram (5 1/4 ounce) fish fillet (maquerel, bream, pike, trout). Gut and scale (if necessary, nbot all fish have scales) your fish. When broiling a whole fish, you can put some sprigs of dill, parsley, rosemary or thyme, or some bayleaves in the fish. Whether you grill the fish on a charcoal grill or in the oven, or even fry it in a skillet with oil or butter, is up to you.
For 4 persons.
80 gram (1/3 cup) butter
2 Tbsp. white wine vinegar
1/2 Tbsp. cane sugar
1/2 Tbsp. powdered ginger
|Butter sauce |
Melt the butter, add the other ingredients. Whisk with a beater to a frothy sauce.
Serve right away.
With broiled fish, especially bream.
2 Tbsp. capers
4 Tbsp. oil (neutral or olive)
1 Tbsp. wine vinegar
1/2 tsp. powdered ginger
Make a vinaigrette with oil and vinegar, add rinsed capers and ginger.
With broiled pike.
100 à 150 gram (2/3 to 1 cup) gooseberries
30 gram (2 Tbsp.) butter
2 Tbsp. white wine
1 Tbsp. cane sugar
1/2 tsp. each of powdered ginger and cinnamon
optional: 1/2 tsp. ground saffron
Melt the butter and braise the gooseberries for 5 minutes. Add the other ingredients. Reduce to a thick sauce. Remove the skins of the gooseberries.
With broiled bream.
The fish can be served with just one of these sauces, or all three. However, in my opinion these three sauces do not go well together.
All descriptions of ingredients
Capers - These are the pickled unripe flowerbuds of the Capparis spinosa L. The shrub is indigenous to the regions around the Mediterranean, and its flowerbuds were already eaten in Antiquity. They are never eaten raw.
Mackerel - When you buy fish it is almost always cleaned. Mackerel and sardines however still have their entrails (at least in the Netherlands). The fismonger will draw the fish for you, or you have to do this yourself in your kitchen. When you do, make sure you do this immediately. The entrails of a mackerel deteriorate quickly. If you have bought your fish in the morning and wait with disemboweling it until just before you want to prepare it for dinner, chances are you unpack an exploded mackerel, or a fish with a repulsively soft belly.
The editions below are in my possession. Links refer to available editions.
All books mentioned on this site (with short reviews)
- The second and third vols of the convolute: W.L. Braekman, Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986
- The source of the connection between the gooseberry and the finding of the True Cross: G.W. Johnson, The cucumber and the Gooseberry, London, 1847, quoted in Alan Davidson, Tom Jaine, The Oxford Companion to Food 2nd Ed (Oxford, 2006)
- Two links about the finding of the True Cross: Catholic encyclopedia on 'the true cross', and a page about empress Helena who according to legend found the Cross.