I wanted to find a fish recipe to make for Christmas Eve, one of the few fish days that have continued to modern times.
The following recipe tells one to bake a salmon in the oven for 2 hours. I am making small hand pies and not an entire salmon. Salmon cooking times are usually around 4 to 6 minutes per half-inch of thickness–if you were not wrapping it in pastry. While high-quality salmon can be eaten raw, it is dry and chewy if over cooked. Its recommended that salmon be cooked until its temperature reaches 145 F.
To bake a ioll of fresh Salmon. TAke Ginger and salt, and season it, and certaine Corrans, and cast them about and vnder it, and let the paste be fine, and take a litle Butter and lay about it in the paste, and set it in the Ouen two houres, and so serue it in. The good Huswifes Handmaide for the Kitchin (1594)
- 1 100g piece of salmon per person
- enough pastry to wrap each piece
- 2 tsp of butter
- 1/2 tsp ground ginger, ground
- 20 currents
- pinch of salt
1) Pre-heat oven to 350.
2) Lay out pastry and rub it with butter.
3) Spread out 1/2 tsp of ginger and salt on top of the butter.
4) Put 10 currents down on one half of the pastry. Place piece of salmon on top of the currents, then place 10 currents on top of salmon.
5) Using water to stick pastry edges together wrap the pastry around the salmon.
6) Brush top of pastry with butter and then bake pastry for 40 minutes, until pastry is golden and internal temperature reaches 145. Serve hot.