Part 4/9:
In the monastic world, indulgence in meat was rare. Instead, seafood was likely Columba's main protein source, with seal meat being a significant favorite. The mystical nature of Columba's dietary habits emerges through various legends, revealing that seafood and barley formed the backbone of the monks' meals.
Utilizing recipes from later medieval sources, we gear up to recreate a dish of medieval salmon paired with a lovely green sauce. The Registrum Coquinae suggests simmering salmon with wine and parsley, while the Liber Cure Cocorum provides a refreshing verde sauce, consisting of parsley, thyme, white bread, vinegar, and pepper.