| Casserole of Salmon |
| From Libro de Guisados by Rupert de Nola. Translated by Lady Brighid ni Chiarain. |
| 182. CAZUELA DE SALMON You must take the clean and well-washed salmon, and put it in a casserole with your spices which are galingale, and a little pepper, and ginger, and saffron, and all of this well-ground, and cast upon the fish with salt, and a little verjuice or orange juice. And let it go to the fire of coals, and then take blanched almonds, and raisins, and pine nuts, and all herbs. That is, moraduj, which is called marjoram, and parsley, and mint. And when the casserole is nearly half-cooked, cast all this inside. |
|
1/2 t
|
Galingale |
|
1/4 t
|
Pepper |
|
1/2 t
|
Ginger |
|
12 - 15
|
Threads Saffron |
|
1/2 t
|
Salt |
|
3/4 C
|
Bitter Orange Juice |
|
1 T
|
Fresh Mint |
|
2 T
|
Fresh Marjoram |
|
2 T
|
Fresh Parsley |
|
1/4 C
|
Pine Nuts |
|
1/4 C
|
Ground Almond |
|
1/2 C
|
Chopped Rasins |
|
1 side
|
Salmon |
Combine first 5 spices. Put salmon in an oven safe pan that has a lid. Pour orange juice over salmn and then sprinkle spice mixture over fish and pat in gently. Cook covered at 300 degrees F for 13 minutes. Wash and chop mint, marjoram and parsley to a medium size and mix well with almonds, pine nuts and rasins. After 13 minutes remove fish from oven and spread herb/nut mixture evenly over the fish. Return to the oven for an additional 7 to 10 minutes or until done.
