Welkome my lords and ladys. The Medieval forvm tis be vpon vs once againe. Fore this week’s recipe I, yovr gratefvll hoste, decided to impart to yov a delikasy of yore. (Yore being officially dated at anywere between 25 and 300 years ago.)
Soe throvgh a seance with my ansestors (and a trip to a few Medieval enthvsvasts) I deliver this to yov.
Quiche of Fish with Green Topping
Ingredients:
Two handfuls of greens: a good combination is about 2/3 spinach plus a few leaf tops of fennel (use the bulb separately, eg. In Salat, 21), a few sprigs of parsley, and a scallion (green or spring onion) or two
- 1/2 cup walnut meats
- juice of 1 lemon
- 3 tbsp water
- 1lb fish fillets (sole, flounder, cod, etc.)
- pastry to line a pie plate or baking dish
- 1/8 tsp each ginger, cinnamon
- 1/2 tsp salt, or to taste
- 1-2 tbsp olive oil or other cooking oil
- 2 yolks of hard-boiled eggs
Directions:
Line a suitable backing dish or pan with pastry, fluting the top edge. Place the fish fillets in the bottom and sprinkle your oil and spices over them.
Then bake in a 350 degree oven for 10 – 15 minutes. Meanwhile, mince greens and walnuts as finely as possible: one way to do this is to put them in a blender with lemon juice and water. Then put them in a saucepan with only this amount of liquid (ie, the lemon juice and water) and simmer 4 – 5 minutes. Next mash egg yolks and mix them into the green sauce, adding salt to taste. Spread this mixture over the fish and bake another 10 – 15 minutes.
Serves 3-4.
All of you enjoy the weekend of Medieval festivities and don’t fear the people dressed up in costume. They are all pretty normal, and are just trying to kill the evil black dragon beneath Marty Lynon. Really, why do you think they closed the tunnels in the first place?
Enjoy.