To Boil a Flounder or Pickerel of the French Fashion
To Boil a Flounder or Pickerel of the French Fashion is a traditional Elizabethan recipe for a classic dish of flounder or pike poached in white wine flavoured with thyme, rosemary, verjuice and butter. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To Boil a Flounder or Pickerel of the French Fashion.
3. To boyle a flounder or Pickerel, of the French faſhion..
Take a pinte of white wine, the tops of young time and Roſemary, a little whole mace, a little whole pepper ſeaſoned with Veriuice, ſalt, and a peece of ſweete butter, and ſo ſerue it : this broth will ſerue to boyle Fiſh twiſe or thriſe in.
Modern Redaction
The flounder is a classic flatfish and the pickerel in the UK typically refers to the northern pike, Esox lucius.
Ingredients:
500ml white wine
2 tsp thyme sprigs
4 fresh rosemary tips
2 blades of mace
1 tsp black peppercorns
60ml verjuice (or white wine vinegar)
salt, to taste
2 tbsp unsalted butter
2 flounders or 1 pike, cleaned and scaled
Method:
Combine all the ingredients in a fish kettle or large casserole. Place the fish inside then bring to a simmer on your hob. Cover with a tight-fitting lid and poach the fish gently for between 20 and 40 minutes (depending on size), or until the flesh flakes easily with a fork.
Divide the fish into portions and serve with a little of the sauce (strain this before serving).
