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Dauce egre

Haddock with a dark red sauce on pewter plate on a slatted wooden surface.

The combination of sugar and vinegar to make a sweet and sour sauce, while obviously popular in the far east, was also a widespread practice in the cooking of the Middle Ages in England.  Whether this was introduced via the Silk Road or was invented by English professional cooks is not clear. This recipe is based on that in the Utilis Coquinario of the fourteenth century.

Equipment

  • Weighing scales
  • Measuring jug
  • Saucepan
  • Large frying pan
  • Serving platter

Preparation method

  • Place the chopped onions, vinegar, sugar and spices in a saucepan and bring to a rolling simmer.
  • Continue to cook until the sauce has reduced by a half and has taken on a syrup consistency. Take off the heat while you cook the fish.
  • Add the oil and butter to the frying pan and sauté the haddock fillets until cooked through.
  • Place on a serving platter and pour the sauce over the fillets.

Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoot as it can cause indigestion
More fish recipes
Cullen Skink
Fish pie
Kedgeree
Salmon in pastry with ginger and currants
Stargaze pie
 

Norman and Medieval

Serves:
4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 haddock fillets (200g each), boned
  • 1 tbsp oil
  • 1 tbsp butter
  • 300 ml red wine vinegar
  • 100 g caster sugar
  • 2 onions, peeled and finely chopped
  • 1/2 tsp ground mace
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground black pepper

Nutrition

Nutrition Facts
Dauce egre
Serving Size
 
363 g
Amount per Serving
Calories
336
Percent of Daily Value*
Fat
 
7.3
g
11
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
116
mg
39
%
Sodium
 
430
mg
19
%
Potassium
 
661
mg
19
%
Carbohydrates
 
31
g
10
%
Fiber
 
1.1
g
5
%
Sugar
 
27
g
30
%
Protein
 
33
g
66
%
Calcium
 
39
mg
4
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

haddock, Sugar, vinegar

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace