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Categories:Viewed: 33 - Published at: a year ago
Ingredients
- 2 pie crusts
- 1 lb. salmon, fresh
- 2 Tbsp. parsley, minced
- 2 Tbsp. sage, minced
- 2 Tbsp. rosemary, minced
- 2 Tbsp. thyme, minced
- 2 tsp. ground ginger
- 1 Tbsp. ground black pepper
- 1 pinch ground anise
- salt to taste
Method
- Preheat oven to 350. Place salmon on bottom dough. Cover with spices and herbs. Place top crust on fish. Form into shape of a fish, if possible. Pinch sides closed. Bake until golden brown. Take fish out and eat.
- Original translation:
- Take a salmon, scale it, split and cut the two halves in pieces. Chop parsley, sage [rosemary, and thyme], take ground ginger, pepper, anise, and salt to taste. Make a coarse dough according to the size of your pieces, sprinkle the pieces with the spices, and cover them completely with the dough. If you can fit them into a mould, then do so. In this way you can prepare pike, trout, bream, and bake each one in its own dough. If it is a meat-day, however, you can prepare chickens, partridges, pigeons, and pheasants, provided that you have the moulds, and fry them in lard or cook them in their moulds. Take chicken breast or other good meat. This will improve your art of cooking even more, and don't oversalt.
