Medieval Menu: Fresh Fish Rolls

   Posted by: Julia Redlich   in Medieval Menu, Medieval Miscellany


2 small fillets of white fish  per person, skin removed
2 cups vegetable stock
Lemon slices
Parsley to garnish
Vegetable stock*

*Use the bought variety if necessary, but if making it yourself, use young carrots, spring onions, a bay leaf, a little sage and chopped parsley. The liquid should be half water and half white wine.


Roll each fillet firmly and secure with a toothpick. Place the fish in a pan and cover with the vegetable stock until fish is tender. Remove the fish rolls and set aside. Simmer the stock further until it is well reduced. Chill to form a jellied sauce.
Place the fish rolls on a serving platter and pour the sauce over them. Garnish with lemon slices and parsley.


If the aroma of cooking fish is not appreciated, cook in a “medieval” microwave according to the maker’s instructions.

The perfect accompaniment to the Fish Rolls is a Herb Salad

Gather a collection of herbs: parsley, sage, fennel, borage, mint, rosemary. And spring onions or a leek if in season.

Wash all the items well and then break them up into small pieces.

Place in a bowl and mix well with olive oil, adding a sprinkling of cider vinegar and a little salt before serving.

This entry was posted on Thursday, January 2nd, 2020 at 6:00 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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