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Salmon In Pastry (Fast Day Version)
Aethelind of Earbeswald

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Original Recipe


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.


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.



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.


  • Anonymous, Le Menagier de Paris (The Goodman of Paris).  Translated by Janet Hinson, available online at Menagier/Menagier.html

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