Recipe of the Week: Eloise’s Grayling á la Redwall

The following is a Grayling á la Redwall recipe suggested by our #1 Daughter, Eloise. She is a great fan of the Redwall fantasy book series by the late Brian Jacques.  She notes that this recipe can be used for several other type of freshwater fish, and that many other berry wines can be substituted. This serves six adults.

  • 4 whole 1-pound graylings–or other freshwater fish–filleted
  • 2 c. butter
  • 4 tbsp. minced garlic
  • 2 lg. white onions
  • 2 bunches fresh rosemary
  • 4 tbsp. thyme
  • 2 c. chopped beechnuts
  • 2 c. honey
  • 4 c. fresh cream
  • 1 bunch mint leaves
  • 2 1/2 c. white gooseberry (or other berry-based) wine
  • Flour
  • Cooking Oil
  • Salt, to taste
  • Ground Pepper, to taste

“Season and flour fillets well. Pan fry filets until lightly brown – not well done. Remove from pan and set aside on paper towels. Remove oil from frying pan and sauté rosemary, thyme, beechnuts and garlic in butter until tender. Add wine and stir well for 3 minutes. Remove from heat and add fish fillets to sauce. Let simmer until all fillets are cooked. Warm cream, mint and honey together and pour over the fish. Sprinkle the entire thing with lemon juice before serving and garnish with leftover mint.”

Further Reading

Eloise notes that there is an entire book of recipes inspired by the writings of Brian Jacques: The Redwall Cookbook.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

One Comment

  1. Thanks, Eloise! I love the Redwall series too. I haven’t read them in awhile; maybe it’s time to do it again. I have the cookbook too, but the only recipe I’ve made from it is the cookies – they’re really yummy! Since we live in a town with a wonderful fresh fish retailer, I think we’ll try this recipe soon.

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