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From the Brick Spoon
For Fresh Salmon
by Wulfric of Creigull
Recently I went deep-sea fishing and was lucky enough to catch a 19-pound salmon! This recipe is simple and tasty.
For Fresh Salmon
Take your salmon and boil him in fair water, rosemary and thyme; and in the seething put a quart of strong ale to it. And so let it boil till it be enough. Then take it from the fire, and let it cool. Then take your salmon out of the pan and put it into an earthen pan or wooden bowl, and there put so much broth as will cover him. Put into the same broth a good deal of vinegar, so that it be tart with it. (*The Good Huswifes Jewell, 1596*)
| 1 pound salmon 1/2 cup water 1/2 t rosemary |
3/4 t thyme 1 cup ale or beer 1/4 to 1/3 cup vinegar, to taste |
Bring water and herbs to a boil. Carefully add salmon and ale. Simmer over medium heat for 10-15 minutes, until fish is cooked through. Remove from heat and let cool. Place salmon in a wooden bowl. Mix vinegar into liquid; pour 1/2 cup of liquid over salmon and serve .
I reduced the quantity of ale along with the (presumed) quantity of salmon.
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