It’s not really correct to imply smoked fish is a specifically Medieval thing, and for that I apologize. People have been smoking fish since long before recorded history began, and we could have done this recipe at any point on this website’s culinary journey.
But as we touched on in episode 16 of the podcast, since both the diets and entire economies of northwestern Europe during the middle ages were so dependent on dried and smoked fish, now seemed an appropriate time to make some.
Though the fish of European Medieval times was herring, I was unable to locate any in my home town, so I opted for an all purpose recipe, for smoking just about any fish, as was done on Weber grills across the ages .
How the times change. Today, this rye could be an expensive artisan loaf in a high end bakery. In dark ages Europe, it was food for peasants.
This is a true Middle Ages commoner’s bread, as there is no wheat flour involved. It’s almost all rye, but cut with a little barley and oats which were the only grains many serfs across Medieval northwest Europe would have had on hand. It makes a dense, chewy bread, whose texture still manages to be pleasant, that’s healthy for a carbohydrate, and packed with tangy rye flavor. It’s also very easy to make, with no kneading required, just many hours of waiting time.
Though be careful where you get your rye from. You don’t want to contract St. Anthony’s Fire like poor old Waigulf from the other side of the manor. Ate a bad loaf and was dead soon afterward, ‘e was.
In Late Antiquity, without the Roman Empire around to control everything, forest and wilderness reclaimed Europe and its people went local. Start with that, then stir to combine with a rising Catholic Church, and you’ve got a recipe for a brand new culture, one that just might be the foundation of the modern western world.
Let’s get into the Early Middle Ages.
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