Recipe by Daniel Myers

Ingredients

1 lb. salmon fillets

1 tsp. parsley

1/4 tsp. sage

1/4 tsp. ginger

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. anise



pastry for a double-crust pie

Method

Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.

Source [Ein Buch von guter spise, A. Atlas (trans)]: 19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon). Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.

Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.

Published: March 22, 2009

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