|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|
|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
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...