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Mortrews of Fysche (Mortar-paste of Fish)
Mortrews of Fysche (Mortar-paste of Fish) is a traditional Medieval recipe for a classic dish of cooked fish pounded to a paste with fish livers and roes that's mixed with almond milk, spiced and coloured with saffron before boiling until stiff, slicing and serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mortar-paste of Fish (Mortrews of Fysche).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : British RecipesEnglish Recipes
Original Recipe
Mortrews of Fysche
(from A Forme of Cury)
Ꞇe coꝺlyng · haꝺꝺok, oþꝰ hake +̅ lyn᷑s wiþ þe ɼawnes +̅ seeþ hiꞇ wel in watꝰ · pyke out þe bones · grynꝺ smale þe fyſsh ·ꝺraw a lyo of almaꝺꝰ +̅ breꝺ wꞇ þe self broꞇh +̅ ꝺo þe fyſsh groꝺen þꝰꞇo +̅ seeþ hit +̅ ꝺo þꝰꞇo pouꝺo forꞇ · safɼo +̅ salꞇ +̅ make hiꞇ ſtonꝺyng ·
Translation
Mortar-paste of Fish
Take codling, haddock or hake and livers with the roes and boil it well in water. Pick out the bones, grind the fish finely. Strain a liaison of almonds and
bread with the cooking broth and add the pounded fish to this. Boil it and add powder fort, saffron and salt and cook until stiff.
Modern Redaction
Ingredients:
4 fish fillets (
cod,
haddock or
hake), about 450g in all
livers and roes from the fish (if available)
120g ground
almonds
6 tbsp breadcrumbs
1 tsp
powder fort
pinch of
saffron, crumbled
salt, to taste
Method:
Combine the fish fillets, livers and roes in a pan. Cover with water, bring to a boil and cook for about 20 minutes, or until the fish is tender. Strain the fish from the pan (reserve the cooking stock) and remove any bones. Chop or flake finely then pound to a paste in a mortar along with the livers and roes.
In the meantime, pound the almonds with about 300ml of the cooking stock to form an almond milk. Pass this through a fine-meshed strainer then combine the resultant almond milk with the breadcrumbs and the pounded fish.
Turn into a pan and bring to a boil then season with the powder fort, saffron and add salt to taste. Continue cooking until the mixture is stiff. Turn onto a dish, slice and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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