Braised Fish England, 15th Century Recipe

• 2 x Trout
• 1/2 c. White wine
• 1 Tbsp. Verjuice
• 1/4 tsp Ginger
• 1/4 tsp Galingale (opt'l)

1. "Brasele" Grill the fish till brown, then simmer in a chafing dish with the verjuice and the other ingredients till the fish flakes easily and is cooked.
2. Put the fish on a hot serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
3. No original text provided.
4. Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of

trout, white wine, verjuice, ginger, galingale

Taken from cookeatshare.com/recipes/braised-fish-england-15th-century-90574 (may not work)