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The Stewpot Recipe Gallery
Salmon In Pastry (Fast Day Version)
by
Aethelind of Earbeswald
Original Recipe
Trout
Le Menagier de Paris, 1393
TROUT are cooked in water with a lot of red wine, and
should be eaten with a cameline sauce and should be cooked in chunks about
two fingers thick. On meat days, in pie, they should be covered with broad
strips of bacon.
Salmon
Le Menagier de Paris, 1393
FRESH SALMON should be smoked, and leave the backbone in for roasting;
then cut it into slices boiled in water, with wine and salt during cooking;
eat with yellow pepper or with cameline sauce and in pastry, whatever you
like, sprinkled with spices; and if the salmon is salted, let it be eaten
with wine and sliced scallions.
Redaction
Ingredients:
1 1/2 pounds fillet of salmon -- skinned
2 Tablespoons burgundy wine
1/2 teaspoon salt
1/8 teaspoon cinnamon -- ground
1/8 teaspoon ginger -- ground
1 recipe Lenten pastry -- double
crust recipe
Preparation Steps
Roll out pastry into one large rectangle piece, about 2 inches
longer and a little more than twice the width of the fillet. Arrange
salmon in the center of the pastry. Sprinkle wine and seasonings
onto salmon; bring long edges of pastry together and pinch to close seam
atop the salmon; similarly seal short ends of pastry. Place seam
side down on parchment lined baking sheet. Bake at 350 degrees F
for about 35 minutes until pastry lightly browned.
Number of Servings
6 - 8 servings.
References
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Anonymous, Le Menagier de Paris (The Goodman of Paris). Translated
by Janet Hinson, available online at http://www.best.com/~ddfr/Medieval/Cookbooks/
Menagier/Menagier.html
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