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Translated by Lady Brighid ni Chiarain
182. You must take the clean and well-washed salmon, and put it in a
casserole with your spices which are galingale, and a little pepper, and
ginger, and saffron, and all of this well-ground, and cast upon the fish
with salt, and a little verjuice or orange juice. And let it go to the fire
of coals, and then take blanched almonds, and raisins, and pine nuts, and
all herbs. That is, moraduj, which is called marjoram, and parsley, and
mint. And when the casserole is nearly half-cooked, cast all this inside.
=BD t - Galingale
=BC t- Pepper
=BD t - Ginger
12 - 15 - Threads Saffron
=BD t - Salt
=BE C - Bitter Orange Juice
1 T - Fresh Mint
2 T - Fresh Marjoram
2 T - Fresh Parsley
=BC C - Pine Nuts
=BC C - Ground Almond
=BD C - Chopped Raisins
1 Side - Salmon
Combine first 5 spices. Put salmon in an oven safe pan that has a lid. Pour
orange juice over salmon and then sprinkle spice mixture over fish and pat
in gently. Cook covered at 300 degrees F for 13 minutes. Wash and chop mint=
,
marjoram and parsley to a medium size and mix well with almonds, pine nuts
and raisins. After 13 minutes remove fish from oven and spread herb/nut
mixture evenly over the fish. Return to the oven for an additional 7 to 10
minutes or until done.

Pork in Ale Sauce