| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Medieval | Fish, Medieval | 6 | Servings |
INGREDIENTS
| 6 | Salmon steak | |
| 1 | c | Wine, white |
| 1/8 | ts | Cinnamon |
| 4 | Scallion; finely minced | |
| 1 | tb | Lemon juice |
| 1/8 | ts | Ginger |
| Salt; to taste |
INSTRUCTIONS
Take a Salmond and cut him rounde, chyne and all, and roste the peces on a gredirne; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale mynced oynons, and caste there-to, and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, & serue it forth. Broil the salmon steaks, after brushing them with some cooking oil or melted butter. Meanwhile, put scallions in a saucepan with wine and cinnamon and bring to a boil; turn down heat and simmer gently. When salmon steaks are browned on both sides, add the lemon juice and ginger to the sauce. Put salmon on a serving dish and pour the sauce over it. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”