No subject


Sun May 28 20:04:55 PDT 2006


Translation by Lady Brighid ni Chiarain of Tethba, Settmour Swamp
(Robin Carrol-Mann)

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 embers, 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.

    For every cup of orange juice {or combined with lemon juice & zest for
that tart flavor}
1 teaspoon pepper  {I used a combo of 5 peppers, including long pepper}
1 teaspoon ginger
1 pinch saffron
2 oz almonds ground well with 2 oz pine nuts
2 oz cup currants
1 tablespoon each fresh marjoram, parsley, mint finely diced

this all melds well with a food processor

    The fish can be marinated in this with some white wine to dilute, and
then the sauce boiled down to a good thickness to serve along with the fish.

Caointiarn





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