Baked Salmon in a Coffinfrom the book "Shakespeare's Kitchen"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
½ cup currants
Soak the currants and the lemon liquer for 1 hour. Preheat the oven to 375. Roll out slightly less than half of the renaissance dough and place on a parchment lined baking sheet. Place the salmon on the dough. Add the mace, cloves, salt and pepper to the currants and spread over the salmon. Roll out the remaining dough and place over the top of the salmon. Trim into the shape of a fish. Using the excess dough, add fish details like a head, tail and fins. Brush the dough with egg and refrigerate 30 minutes. Bake the salmon at 375 for 45 minutes or until golden brown.
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