Medieval Meals | River Fish w/ Verde Sawse (Green Sauce & Salmon) “Verde Sawse” or Green Sauce as it is known today, was one of the more common accompaniments to fish in Medieval Europe. Particularly, fresh water fish. It’s tart, herby, thick, and surprisingly holds up to more modern sauces. It’s crazy how a recipe nearly 700 years ago still tastes amazing. Easy to make tooas long as they have a bread, parsley and white wine vinegar! serve on a plate, but if you want to feel like part of the serfdom who's late on his tithe i'd go with the trencher. Researchers: Igi Gomez Vince Cariño Resources: - Hieatt, C. B., Hosington, B., & Butler, S. (1996). *Pleyn Delit: Medieval Cookery for Modern Cooks* (2nd ed.). University of Toronto Press. - Tasting History with Max Miller INGREDIENTS: "Verde Sawse": - Handfuls of parsley - Handfuls of thyme - Handfuls of sage - A few pieces of day old bread, avoid including the crust - 1/4 cup, White wine vinegar or enough to soak the bread - 4 cloves of garlic - 1 tbsp ground cloves - Pepper to taste Salmon: - 300g salmon fillet - 2 nobs of butter - Oil for frying - Salt to taste Trencher: - Large wheel of bread (preferably made from coarser flours like rye) Garnishes: - A pinch of parsley Instructions: - grab ye herbs and remove from stem. Mince finely, and set aside - Grab ye old bread, and cave in the middle to be used for the sawse. - Combine the soft inner parts of the bread that you tore into a mortar and pestle along with white wine vinegar to soak. Once softened, grind til it forms a paste that resembles the thickness of ye modern mayonaise. - In a separate mortar and pestle (or the same if you only have one), add in ye herbs along with the thickener. Add in ground spices like cloves and pepper. Mix it til combined, and ye have thy Verde Sawse. - Season ye salmon, and fry in a hot skillet with fat and butter. - Place salmon on top of a trencher. Add ye Verde Sawse, and add some parsley. Enjoy! #medieval #medievalfood - @jujumaoo