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Playce Ysod - Poached Plaice With Mustard Sauce Medieval

ethnic, medieval, seafood

1 fresh whole plaice or cod, about 3; pounds
3 cup water
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 cup ale
----SAUCE----
1 cup spicy mustard
4 tablespoon ale
1/2 teaspoon salt
1/2 cup white bread crumbs
----OPTIONAL----
1/4 cup oil or clarified butter for frying; instead of boiling

Boil water, parsley, salt, and ale. Poach plaice in that broth for 12 to 15 minutes, until it nearly flakes. Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce. Briefly heat to a simmer. Serve fish with warm mustard sauce poured on. From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett

Yield: 4 servings

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