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Chysanne (A Dish to be Eaten Cold)
Chysanne (A Dish to be Eaten Cold) is a traditional Medieval recipe for a classic dish of fried fish and boiled onions served cold in a red wine, vinegar, fig and breadcrumb sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Dish to be Eaten Cold (Chysanne).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Chyſanne
(from A Forme of Cury)
>Ꞇe ɼoces · ole tences +̅ plays anꝺ myꞇe ē ꞇo gobeꞇꝯ · frye ē oyle · blace almaꝺes fry ē +̅ caſt þꝯꞇo ɼayſos coꝛace · make lyo of cruſtꝯ of bɼeꝺe · of ɼeꝺe wyne · anꝺ of ỽynegꝯ · þe þriꝺꝺe paɼꞇ þꝰwꞇ fygꝯ ꝺɼawen · +̅ ꝺo þꝯꞇo pouꝺo forꞇ +̅ salꞇ boyle iꞇ · lay þe fye an erꞇen pae anꝺ caſt þe sewe þꝯꞇo · eeþ oynos y mynceꝺ +̅ caſt þꝯinne · epe it +̅ ete it colꝺ .
Translation
A Dish to be Eaten Cold
Take roach, whole tench and plaice and chop to pieces. Fry them in oil. Blanch almonds, fry them and add currants. Mix together crusts of
bread, red wine and vinegar and add to this a third part of pureed figs. Add powder fort and salt. Boil it. Arrange the fish in an earthen pan and pour over the sauce. Boil minced onions and add to the dish. Set aside and eat it cold.
Modern Redaction
Ingredients:
2 roach
1 tench
1
plaice
6 tbsp olive oil
50g blanched
almonds
60g currants
6 tbsp breadcrumbs
200ml red wine
200ml white wine vinegar
150g figs, boiled in a little water until they break down and then puréed
1 tbsp
powder fort
salt, to taste
2 onions, minced
Method:
Clean the fish and fillet then chop into pieces (if you cannot get roach and tench, any firm, white-fleshed, freshwater fish will do).
Heat the oil in a pan, add the fish and fry for about 10 minutes, or until the fish has cooked. Remove the fish with a slotted spoon and set aside. Now add the blanched almonds to the oil remaining in the pan and fry, stirring constantly, until golden brown then stir in the currants and cook until plump.
Meanwhile, combine the bread, red wine and vinegar in a bowl then pour over the fish. Bring to a simmer then stir in the fig puree. Season with the powder fort and salt then bring to a boil.
Arrange the fish pieces in a serving dish then pour over the sauce. In the meantime boil the onions for about 10 minutes, or until tender. Take off the heat and stir into the fish mixture then set aside to cool. Serve cold.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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