Nese Bekys

I like to show how ordinary many medieval dishes are to the modern palate and yet I also like throwing in dishes that are outside the comfort zone. Nese Bekys are a perfect example. Fish and Figs- who would have thought that a pairing like that would net such great results. This makes a very tasty finger food. The casings are easy to paint with food safe dyes and can be used as a visual element to a feast situation and the filling can be made in advance for assembly on site. You can do the deep frying at home and then warm them on the day. Pack them carefully so that they don't become soggy and reheat in a hot oven to crisp the casings.

Eels can be found at better fish shops in season or at better Oriental groceries in the freezer section. I replaced the eel with white fish in the trial and cod for feast and both work well, The dish is mild flavored and the fish taste is totally negated by the figs.


Nese Bekys- Take Fygys & grynd hem wel; than tak Freyssche Samon & goode Freyssche Elys wyl y-sothe, & pyke owt the bonys, & grynd the Fysse with the Fygis, & do there-to powder Gyngere, Canelle; & take fayre past of Flowre, & make fayre cakys ryth thinne, & take of the fars, & lay on the cake, & close with another; then take a Sawcere, & skoure the sydis, & close the cake, & Frye hem wyl in Oyle; & if thou wolt have hym partye, coloure hym with Safroun, Parcely, & Sawnderys; & serve forth for a gode fryid mete.


Take figs and grind them well. Then take fresh salmon and good fresh eels well cooked and pick out the bones. Grind the fish and figs and add ginger and cinnamon. Take flour and make a paste and then make thin cakes. Take the filling and place it on the cake and cover with another. Take a saucer and seal the sides closed. Fry them in oil & if you will have them particolor, color them with saffron, parsley and sanders and serve as a good fried meat.

250 g. Figs
300 g. salmon
500 g. white fish or eels
1 ½ tablespoon ground ginger
1 tablespoon cinnamon

100 wonton shells
Food coloring

Clip off the tips of the figs and grind them in a food processor. Simmer the fish in water until flaky. Drain and cool, remove any bones. Add to the figs and pulse until mixed. Add the spices and pulse until mixed.
Take two wonton covers and color the top side of one. Fill the bottom side, leaving an edge for crimping. Wet the edge, place the second topside up and using a cup, finger or fork, seal the edge. Repeat until filling and covers are done. Cover with damp cloth or paper until ready to cook.
Heat oil to 160 degrees and cook the filled cakes a few at a time until golden. Drain on towels and serve warm or cool.

When working in large batches you can color the top covers in a group and cover so that they do not dry out.