WetLeather Recipe Database - food for bikers

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Name:Samoun Fresch Endored and Rosted Contributor:Leigh Ann Hussey
Description:Medieval glazed roast salmon Posted:1994-03-10
Key words:SCA, salmon Category:Main Dishes
ID:17 Updated:2006-04-05 08:36:36
Ingredients:1 whole salmon

2 c ground hazelnuts in
1/4 c honey melted with
1/4 c butter

4 egg yolks, beaten with
1 Tbsp flour
1 tsp ginger
1/2 tsp pepper
pinch saffron
1 tsp salt
Preparation:Stuff the salmon, then glaze and roast at 350deg F for 15 min per inch of
width (1/2 hour for a 2" thick salmon); baste occasionally with leftover glaze.
Notes:Note: this dish is listed in one of the menus from Cosin ms V.III.11(c),
from the 14th century (as I found it in CURYE ON INGLYSCH), but no
recipe is given, so I made one up based in part on a similar glaze for
chicken described in TAKE A THOUSAND EGGS. In the case of this feast,
as I mentioned, we had to cook the salmon in foil over coals, so when
the oven was clear of pork, we set the salmon in the oven for a little
bit longer, glazing it then rather than before.

For the feast (130) we made three such salmon, so the proportions should be
easy to figure out...

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