[Sca-cooks] Fish at feasts

[Stefan li Rous]

margaret mentioned:

<<< Another big success was a filet (essentiall a 1/2 of the fish slab,
deskinned and deboned -- as you buy it at the warehouse club) of salmon
roasted on a grill then poached in wine served with a long pepper  
sauce. >>>

Ohhh. This sounds wonderful.  Did you use red or white wine?  Recipe  
for the long pepper sauce, please?

Thanks,
    Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****