Sole in Cyve56

In Yellow Onion Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 sole weighing 1–1¼ lb/450–550g
  • 4 oz/100<

Method

Peel the onions, boil for some 15 minutes until tender, drain, cool, and chop them very finely.

Add the breadcrumbs, wine, vinegar, salt, ground spices and saffron, and grind together to make a smooth paste.

Draw the sole (as the plaice), place dark side up on a board, make a cut across the base of the tail, grasp the flap of skin firmly,