kiridono at gmail.com
Tue Mar 13 18:36:09 PDT 2007
I kind of "invented" a version of a salmon dish...not at all period, but
I cut a couple of blood oranges in two and juice them. Then I combine the
juice with a little brown sugar and heat to make a kind of syrup mixture...a
thin syrup. I place the salmon in a baking pan and put down a layer of the
syrup. Then put on a layer of coarsely ground pecans. Finally, pour more
of the orange mixture over it and bake at 350 until flakey.
Yummmmmmm.......though I can't have it much any more. I haven't tried it
with the Splenda version of brown sugar yet...
Kiri (who also enjoys Shrimp Norfolk...not to mention broiled lobster with
On 3/13/07, Sue Clemenger <mooncat at in-tch.com> wrote:
> Period or modern or doesn't matter?
> Period fish recipes I like include the one for boiled shrimp, and I like
> (Spanish?) for salmon that involves bitter orange juice. I know there are
> many others, but those are the ones I recall off the top of my head, which
> is busily eating a green salad with some grilled salmon on it. Speaking
> grilled salmon, there was a tasty salmon dish, grilled and served cold, if
> I'm remembering, and served with, maybe a dill/sour cream sauce? at the
> event in An Tir I attended last December. Lainie may remember it better,
> although she was pretty busy that night...
> Mundanely, of course, there's stuff like etouffee, or bouillabaise, or
> shrimp/firm fish grilled in chunks, and served with southwestern spices
> lime juice. Or one I enjoy doing is a shrimp version of chicken peanut
> curry. My dad also did a good job with fresh brook trout, rolled in a
> little cornmeal and pan-fried in a tidge of bacon grease (we got this when
> camping....the trout were *very* fresh!) I've got my menu saved from this
> year's Feast of Seven Fishes, which was ethnic/modern, primarily, and
> utterly divine. The one dish I recall most clearly (at the moment) was a
> squid ink risotto....oh, man.....mmmm.....
> --Maire, entirely unrepentant food-lover ;o)
> ----- Original Message -----
> From: "Susan Fox" <selene at earthlink.net>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Tuesday, March 13, 2007 9:15 AM
> Subject: Re: [Sca-cooks] Test
> > Renata and I have been talking again about doing a Lenten Fish
> > Spectacular. Maybe next year. Any favorite fish recipes to recommend?
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