The Fish Cries Fowl and Medieval Bovine Jumps Time

Was in the mood for surf and turf with a bit of chicken. I love to bring recipes of old into the present day. Poivre noir is an olden recipe. Tangy and spicy.


  1. Fowl
  2. 1 pound chicken breast boneless and skinless
  3. 1/2 cup Parmesan cheese
  4. 1/2 cup almond flour
  5. 1 cup buttermilk
  6. 1 teaspoons ground paprika
  7. 1 teaspoon granulated onion powder
  8. 1 teaspoon kosher salt
  9. 1/4 cup chopped parsley flakes
  10. 1/2 teaspoon ground black pepper
  11. Fish
  12. 8 ounces haddock your favorite breading
  13. Medieval bovine beef
  14. 1/2 pound eye of round steak
  15. To taste salt
  16. To taste ground black pepper
  17. Poivre noir, Medieval black pepper sauce
  18. 1 slice blackened toast
  19. 1/3 cup verjuice*
  20. 1/4 teaspoon ground ginger
  21. 1 tablespoons ground black pepper
  22. 1 tablespoon red wine vinegar
  23. Fowl Sauce
  24. 1/2 cup Buttermilk
  25. 1/2 teaspoon ground black pepper
  26. To taste salt
  27. 1/2 stick butter
  28. 2 tablespoons mayonnaise
  29. Fish sauce, Tarter sauce
  30. 1/3 cup shallots
  31. 1 teaspoon dill weed
  32. 1/2 cup mayonnaise
  33. 1 tablespoon lemon juice
  34. Frying
  35. 1/2 cup peanut oil


  1. Slice the chicken breast in half. Put into a ziploc bag and pound till thin and even in thickness.

  2. Take the cup of buttermilk add to a ziploc bag. Add the chicken and half the spices let marinate for about 30 minutes minimum.

  3. Mix the almond flour with the Parmesan cheese. Add the rest of the spices and mix.

  4. Add the wet chicken to the almond Parmesan mixture. Heat the oil. Coat well let rest 5 minutes. Fry the chicken. Turn as needed it may turn dark. Move to the cooling rack when done. If you use paper towels the will stick and loose your coating.

  5. Fry the fish. Move to a wire cooling rack. This is the brand of fish I wanted to fry. Normally I would mix my own batter or breading.

  6. Season the steaks. Grill the steak to your desired doneness.

  7. For the Poivre noir: soak the blackened toast till falling apart. Heat, Mash it up till a soggy mess adding the spices. If you want it smooth smash through a sieve.

  8. The finished Poivre noir sauce after mashing through a sieve. It’s tangy and very spicy.

  9. For the fowl sauce: add any leftover buttermilk marinade to a pan with the butter. Make sure you have at least half a cup. Let it thicken, with the spices added mix well. Add mayonnaise and set aside.

  10. Fish sauce: Dice the shallots. Add to the mayonnaise with the lemon juice and spices. Mix the fish sauce ingredients.

  11. Serve I hope you enjoy!!

  12. Verjuice* is equal amounts of cider vinegar and water. This is what it looks like.

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