| 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
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