SC - Re: [Rinaslist] TART DE BRYMLENT (A MEDIEVAL LENTEN TART)

[Seton1355 at aol.com]

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       Title: TART DE BRYMLENT (A MEDIEVAL LENTEN TART)
  Categories: Tarts, Seafood, British, Holiday
       Yield: 6 servings
 
            Dough; for 9 inch pie crust
   1 1/2 lb Salmon; cod, haddock or a
            -mixture
       2 tb Lemon juice
       2 tb Butter
       2 ea Pears;peeled, cored & thinly sliced
       2 ea Apples;peeled,cored & thinly sliced
       1 c  White wine
       2 tb Lemon juice
       2 tb Brown sugar
       5 ea Cubebs:* , thinly crushed
     1/8 ts Cloves, ground
     1/8 ts Nutmeg
     1/4 ts Cinnamon
     1/2 c  Raisins
      10 ea Prunes; pitted & minced
       6 ea Dates; minced
       6 ea Figs, dried; minced
       3 tb Red currant jelly; or Damson
 
   *"The cubeb, an aromatic pepper commonly used in medieval times, can
   still be bought in many spice shops."
     Preheat the oven to 425F and bake the pie crust for 10 minutes. Let
   cool. Cut the fish into 1 1/2" chunks, salt lightly ands sprinkle with 2
   tbsp lemon juice. Set aside. Melt the butter in a large, heavy skillet
   and toss the pear and apple slices in it until they are lightly coated.
   Combine the wine, lemon juice, brown sugar, spices and dried fruits, and
   add to the mixture in the skillet. Cover and simmer about 15 minutes or
   until the fruit is soft but still firm. Check the flavoring, and drain
   off excess liquid. Paint jelly on the pie crust. Combine fish chunks
   with fruit and place the mixture in the crust. Bake at 375F for 15-25
   minutes, or until the fish flakes easily.
 
 SOAR - the Searchable Online Archive of Recipes
 (http://soar.Berkeley.EDU/recipes/)
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