Stockfish Sauce (2)²¹

Name: Stockfish Sauce (2)
Cuisine: United Kingdom
Ingredients: 4 oz/100 g white breadcrumbs; 1 small clove garlic, chopped; large pinch ground black pepper; ¼ tsp salt; ½ pt/300 ml strained stockfish stock; 2 oz/50 g walnut kernels, chopped

Preparation info

Difficulty
Easy

Appears in

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

About

Ingredients

½ pt/300 ml strained stockfish stock
2 oz/50

Europe
United Kingdom
Sauce
Pescatarian

Method

Grind the dry ingredients to a smooth paste, stir in the hot stock, and pour over the fish.