SC - Cooking over embers -- stove equivalent?

[WOLFMOMSCA at aol.com]

In a message dated 3/11/99 8:28:34 PM Eastern Standard Time, Brighid writes:

<<  The instructions are to cook it in 
 the casserole dish with herbs and a small amount of liquid over the 
 coals/embers ("brasas").  Other similar recipes for fish in 
 casserole, suggest the oven as an alternative, though the recipe for 
 sardines discourages the use of the oven, on the grounds that it 
 provides heat above and below and may be too hot.  From this I 
 conclude that a fairly gentle heat is called for.
 
 If I have little experience in redacting, I have none in fireplace 
 cookery.  Can some more knowledgeable gentle tell me what level 
 of heat would simulate cooking over embers?  >>

Sounds suspiciously like poached salmon.  You can do it in the oven, but
stovetop works best.  Bring it to a boil over medium-high heat, reduce heat &
simmer, uncovered, for 3-4 minutes, or until you can loosen the middle bone
(if using salmon steaks) or the flesh is bright orangey-pink and flakes in big
chunks.  

Depending on the wood used to create the embers, the heat of the embers will
vary, sometimes considerably.  This dish would be watched constantly, and the
doneness of the fish would tell the cook when to pull it off the coalbed.  

Walk in peace,
Wolfmom
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