A dauce egre
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Original RecipeA dauce egre (from Utilis Coquinario)A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & þan tak vynegre & þe thridde part sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley þe fisch in disches & hyld þe sew aboue & serue it forth. Translation: A sweet and sour fish. Take luces or tenches or fresh haddock, & boil them & frye them in olive oil. & then take vinegar & the third part sugar & onions small minced, & boil alle together, & maces & cloves & cubebs. & lay the fish in dishes & hold the sauce above & serve it forth. 
Modern RedactionIngredients:
3 fresh fish or 6 fillets (haddock is good but any firm white fish will do) Method:Poach the fish until just done then remove from the water and allow to drain well. Combine the red wine vinegar, sugar, onions and spices in a large pan. Taste for sweetness and add more sugar if needed (note that this is a sweet and sour sauce and you need a correct balance). Bring the mixture to a boil then reduce to a rapid simmer. Continue cooking until the onions are thoroughly soft. Heat a little oil in a frying pan and fry the fish on both sides until crisp and lightly browned. Remove from the oil and drain. Place the fish on a serving platter and ladle the sauce over it. Serve with rice. |
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