{"id":12906,"date":"2023-08-12T18:20:14","date_gmt":"2023-08-12T10:20:14","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12906"},"modified":"2023-08-12T18:21:10","modified_gmt":"2023-08-12T10:21:10","slug":"roasted-salmon-fillet-with-a-medieval-white-wine-sauce","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12906","title":{"rendered":"Roasted Salmon Fillet With A Medieval White Wine Sauce"},"content":{"rendered":"

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Take a Salmond, and cut him rounde, chyne and all, and roste the pieces on a gredire;
\nAnd take wyne, and pouder of Canell, and drawe it thorgh a streynour;
\nAnd take smale myced oynons, and caste there-to, and let him boyle;
\nAnd then take vynegre or vergeous, and pouder ginger, and cast there-to;
\nand then ley the samon in a dissh, and cast the sirip theron al hote, and serue it forth.
\n(Harl. 4016. p. 102.)
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This recipe is surprisingly delicious. I mean, after attempting so many recipes from the medieval cookbook, there are hits and misses, possibly also due to the fact that there are a lot ingredients that are not so commonly used nowadays. That and the fact that tastebuds and preferences have changed and evolved over time, so we aren’t really so used to the traditional palettes anymore.<\/p>\n

I love how the salmon is grilled with its skin on, such that its skin is grilled to a perfect crisp. Lovely. It’s a must try.<\/p>\n

Happy weekend to one and all, and may the rest of August be at peace.<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n