![[WetLeather]](/images/smallwet2.gif)
| 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
Stuffing: 2 c ground hazelnuts in 1/4 c honey melted with 1/4 c butter Glaze: 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... |
||
| Equipment: | |||