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A dauce egre (Fish in Sweet and Sour Sauce)
A dauce egre (Fish in Sweet and Sour Sauce) is a traditional Medieval recipe for a classic dish of poached fish served in a spiced vinegar and sugar sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fish in Sweet and Sour Sauce (A dauce egre).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesBritish RecipesEnglish Recipes
Original Recipe
A 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 Redaction
Ingredients:
3 fresh fish or 6 fillets (
haddock is good but any firm white fish will do)
olive oil
500ml red wine vinegar
60g sugar
1 medium onion, minced
1/2 tsp
mace
1/2 tsp
cloves
1 tsp ground
cubeb pepper
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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