Perch Recipes
Redactions by THL Dagonell Collingwood

My wife and I recently picked up two pounds of very tasty frozen perch fillets.
Naturally, I started thinking of medieval recipes...

From: Renaissance Recipes by Gillian Riley
Modified by: Dagonell

1 lb perch fillets
1 lemon
4 cloves garlic
1 cup fresh parsley
salt and pepper to taste.

Peel the lemon and grate the peel.  I find it's much easier to grate citrus
peel that's been frozen.  It's not period, but it makes cleaning the grater
so much easier as well.  Remove as much of the pith and skin off the lemon 
slices as you can.  Finely chop the lemon, garlic, and parsley.  Add generous
pinches of salt and pepper along with the grated lemon peel.

The original recipe called for stuffing the fish, but since I was working 
with fillets I laid the fish out in a baking dish, and spread the mixture
across them.  Let the mixture sit for ten minutes so the flavors can blend.
Bake in a hot oven for 15 minutes.

I thought the fish was okay.  Not great, not horrible, simply okay.  Would
I eat it again?, yes.  Am I in a hurry to re-create this recipe?, not 
especially.  Its primary virtue is that it's relatively easy to prepare.

From: A Boke of Cookrye by A.W. (1584)
Reprinted in: To the Queen's Taste by Lorna Sass

A Pudding in a Tench
Take your tench and drawe it very clene and cut it not over lowe.  Then take
beets boyled, or Spinage, and chop it with yolks of hard Eggs, Corance, 
grated Bread, Salt, Pepper, Sugar and Sinamon, and yolks of rawe Egges, and
mingle it togither, and put it in the Tenches belly.  Then put it in a platter
with faire water and sweet butter and turn it in the Platter and set it in 
the Oven, and when it is inough: serve it with sippets and poure the licour 
that it was boiled in upon it.

Translations: Tench is a member of the Carp family.  It generally yields
about 4-5 pounds of meat.  'Serve it with sippets' means serve over toast.
Everything else is pretty much straightforward.  If you don't recognize a 
term, say it out loud, so Sinamon is cinnamon.

1 lb perch fillets
1 cup frozen spinach
2 eggs
2 tablespoons currants
1/4 cup bread crumbs
1/8 teaspoon each of salt, pepper, sugar and cinnamon.
1 cup cooking sherry
3 tablespoons butter
2 slices of bread

Boil one egg in about two cups of water.  When the egg is cooked, take the 
egg out and boil the spinach until done.  Melt the butter.  Drain the spinach
and add the hard-boiled egg yolk, currants, bread crumbs, salt, pepper, sugar,
cinnamon, and raw egg yolk.  Blend well.  Lay the fillets in a baking dish
and baste with melted butter.  Again, the original recipe called for stuffing
the fish, but I was working with fillets, so I spread the mixture across them.
Pour the cooking sherry over the fish and sauce.  Bake uncovered at 400 for
1 hour.  Serve over toast.

This recipe was absolutely heavenly.  I will be making it again, and soon!