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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.

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
6 slices center cut bacon
1 double crust recipe pie dough

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 half the bacon, if used, in the center of the pastry; place salmon on top of bacon.  Sprinkle wine and seasonings onto salmon; cover with the rest of the bacon.  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

• 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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