This is a recipe from England around 1390, traditionally prepared on fasting days.
Roll out the dough. Then skin the fish, cut it into coarse pieces and fill the dough with it. Season with salt, pepper and cinnamon. Then add oil and bake for 20 minutes. Remove the stalks from the kitchen herbs and chop them together with the walnuts, then put everything together with water, vinegar and saffron in a frying pan for about 5 minutes, season with pepper.
Afterwards the whole thing over the half-cooked fish form and everything together still about 10 min over-bake.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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