Elus Bakyn in Dyshes (Eels baked in dishes)

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Elus Bakyn in Dyshes (Eels baked in dishes)

Elus Bakyn in Dyshes (Eels baked in dishes) is a traditional Medieval recipe for a classic dish of eels cooked in red wine flavoured with saffron and black pepper. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Eels baked in dishes (Elus Bakyn in Dyshes).

prep time

25 minutes

cook time

45 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Baking Recipes British Recipes English Recipes

Original Recipe

Elus Bakyn in Dyshes

(from Harleian MS 5401)

Elus Bakyn in Dyshes. Recipe eles, & cowche þam in a dysh, & cast on salt & saferon & powdyre of pepyr, & couer þat dysh with anoþer dysh & set it on þe coles, & turn þe dysh aboute and put in a lityll wyne in þe fyrst tyrne for savyng of þe vessell, & put þe hot coles in a hole in þe erth & so lat it bolyle, & serof it forth.

Translation

Eels baked in dishes. Recipe: eels, & lay them in a dish, & cast on salt & saffron & powder of pepper, & cover that dish with another dish & set it on the coals, & turn the dish about and put in a little wine in the first turn for saving of the vessel, & put the hot coals in a hole in the earth & let it boil, & serve it forth.

Modern Redaction

Ingredients:

1.5kg eels
1 tbsp salt to taste
12 saffron threads
2 tsp black pepper to taste
red wine

Method:

Fresh eels are best for this, but they are a little difficult to prepare. Use the following process to do this: Slip a noose around the eel's head (hook under the gills) and fix the other end to a nail or hook. Using a very sharp knife cut the eel skin some 7cm below the head all the way around the body (don't go too deep otherwise you may nick the gall bladder you only want to remove the skin). Once you've gone all the way around peel the eel's skin back, pulling hard (it may be easier to use a pair of pliers). The whole skin will come off like a glove. When done clean the fish by slitting the belly open and removing the intestines.

Cut the eels into portion-sized pieces then lay these in a baking dish and sprinkle the salt, pepper and saffron over the top. Add just enough red wine to come up to the top of the eels. Cover the dish and place in an oven pre-heated to 190°C. Bake for about 30 to 45 minutes, or until the eels are thoroughly cooked and tender when tested wit ha fork.