SC - Re: salmon recipe

[Helen]

Looks like a good marinade to me....

Kallyr at aol.com wrote:

> This is a salmon recipe I am currently considering using for my upcoming feast
>
> Salmon Roasted in Sauce
> Redaction by Minna Gantz (mka Sherry Levi)
>
> Ingredients:
> 12 lb. salmon steak(s), about 3/4- 1" thick
>
> for the sauce:
> 6 c. red wine
> 3 Tbsp. cinnamon
> 24-36 scallions, minced (depending on size)
> 1/3 c. red wine vinegar  (or verjuice)
> 2 Tbsp. ginger, powdered
>
> Serves: 12 tables of 8 (in feast context)
>
> Preparation:
>
> 1) Roast salmon on a hot (slightly oiled or non-stick surface) skillet or
> griddle.
>
> 2) Simmer red wine in a saucepan whisking in cinnamon and stirring in
> scallions.
>
> 3) When ready to serve, turn off heat and add vinegar and ginger, whisk
> together.
>
> 4) Ladle sauce over the salmon & serve hot.
>
> Original text
> Book II, Harleian 4016. 152.
> Samon roste in Sauce.
> Take a Salmond, and cut hem rounde, chyne and all, and roste the peces on a
> gredire; And take wyne, and poudre of Canell, and draw it ?orgh a streynour;
> And take smale myced onions, and caste ?ere-to, and lete hem boyle; And ?en
> take vynegre, or vergeous, and pouder ginger, and cast there-to; And ?en ley
> the samon in a dissh, and cast ?e sirop ?eron al hote, & serue it forth.



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