[Sca-cooks] salmon recipe

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Oct 3 21:41:56 PDT 2008

I guess you could use salmon as the basis for mortews of fish and  
serve that cold; I find mortews generally less terrifying if made with  
coarse crumbs of a high-gluten bread, which gives it a fluffier and  
less leaden texture.

The only other minced/ground/pulverized salmon dish I can think of  
offhand is in one of the books in Curye On Inglysch; a recipe for,  
IIRC, saumon gentil, which I seem to recall involves filleted salmon  
pounded (raw) in a mortar, salted and spiced, then extruded through a  
cow's horn funnel into simmering water, with the resulting dumplings  
cut into serving portions and served with spice powder...


Sent from my iPod

On Oct 4, 2008, at 12:03 AM, "Laura C. Minnick" <lcm at jeffnet.org> wrote:

> So I've begun poking around texts- parts I don't normally read  
> because I really don't care much for fish. But I'd like to find a  
> period recipe for something akin to salmon mousse. Any ideas out  
> there?
> 'Lainie
> -- 
> "It is our choices Harry, that show what we truly are, far more than  
> our abilities."  -Albus Dumbledore
> ~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list