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A Dauce Egre (Sweet & Sour Fish)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


A Medieval recipe from Utilis Coquinario


List of Ingredients




3 fresh fish or 6 fillets (haddock or basa is good but any firm white
fish will do)
olive oil
500ml red wine vinegar (or grape juice)
60g sugar
1 medium onion, minced
1/2 tsp mace
1/2 tsp cloves
1 tsp ground cubeb pepper

Recipe



Poach the fish until just done then remove from the water and allow to drain well.

Combine the red wine vinegar, sugar, onions and spices in
a large pan.

Taste for sweetness and add more sugar if needed (note
that this is a sweet and sour sauce and you need a correct balance).

Bring the mixture to a boil then reduce to a rapid simmer.

Continue cooking until the onions are thoroughly soft.

Heat a little oil in a frying pan and fry the fish on both sides until crisp and lightly browned.

Remove from the oil and drain.

Place the fish on a serving platter and ladle the sauce over it.

Serve with rice.