Salmon Roasted in Sauce

[Anna Elizabeth Henry]

Apologies for the ye olde time spelling, but I find it more interesting to read the recipe in it's original state. A modern recreation of the dish follows.

Salmon Rostyd in sauce – From Gentyll Manly Cokere, MS Pepys (c. 1490)

'Samon rostyd in sause. Cut thy salmon in round pieces and roast it on a grid iron.Take wine and powder of cinnamon and draw them through a strainer. Add thereto onions minced small. Boil it well. Take vinegar or verjuice and powder of ginger and salt. Add thereto. Lay the salmon in dishes and pour the syrup thereon and serve forth'.

Ingredients: 6 salmon steaks; 1 large onion; 1 tsp ground cinnamon; 5 ml ground ginger; 575 ml red wine; 1 tbsp wine vinegar; 5ml salt.

Method: Finely chop the onion, place in a saucepan with the wine and cinnamon, cover and cook for 15 minutes. Place the salmon on a grill and cook for 4-7 minutes each side, dependent upon thickness. When the salmon and onions are cooked, place the salmon on a hot dish. Stir the vinegar, ginger and salt into the onions, and pour over the salmon just before serving.

Source - http://www.historyextra.com/

 

[donna]

Like reading them as they were too. Then can have updated version.

This one quite old.

 

[Anna Elizabeth Henry]

Like reading them as they were too. Then can have updated version.

This one quite old.

It is much older than most recipes here on the Forum, but I thought it an interesting choice for the era as salmon is still quite popular and the updated version was easy enough to make.

 

[donna]

I don't have as many salmon recipes. Good to have this one. Seems I have other fish.

 

[donna]

Was asked about salmon recipe and found this one posted.

 

[Sheltowee]

My wife is a salmon fanatic. I really have to be in a mood…..

 

[donna]

I don't care for salmon. I know good for you.

 

[Belfoured]

My wife is a salmon fanatic. I really have to be in a mood…..

I confess to being addicted. It doesn't matter what species or how it's prepared - although cedar-planked Sockeye is at the very top of the pyramid. This recipe is a new one for me.

 

[35th MA InfRegt]

I like salmon although I don't eat much (one of my room-mates is extremely allergic to seafood so we never have any at home). One of our local eateries serves salmon as a holiday special that practically melts in your mouth.

 

[KianGaf]

My wife is a salmon fanatic. I really have to be in a mood…..

I'd say it was a rare treat in the old days.Id imagine all the salmon caught then was wild. I like a bit of salmon but it's not my favourite fish. A sea fish like turbot is king. Although I went to a new fishmonger recently and got some sea bream and it was amazing.

 

[Sheltowee]

I'd say it was a rare treat in the old days.Id imagine all the salmon caught then was wild. I like a bit of salmon but it's not my favourite fish. A sea fish like turbot is king. Although I went to a new fishmonger recently and got some sea bream and it was amazing.

Never had nor heard of turbot. Similar to flounder?

 

[KianGaf]

Never had nor heard of turbot. Similar to flounder?I think flounder is similar to plaice. Turbot is a meatier fish that tends to be served on the bone.

I think flounder is similar to plaice in Europe. A turbot is a meatier fish normally served on the bone. It's a delicacy and runs about $15 a pound. There is a famous tv chef in these parts called Rick Stein. I visited his restaurant in Cornwall England , beautiful location. I ordered the John Dory also a lovely fish and my Dad got the Turbot. I had a taste and i regretted not ordering it. It was a great restaurant but it's still second to Emril
Lagasse in vegas , the seafood served there was second to none.

 

[Belfoured]

I think flounder is similar to plaice in Europe. A turbot is a meatier fish normally served on the bone. It's a delicacy and runs about $15 a pound. There is a famous tv chef in these parts called Rick Stein. I visited his restaurant in Cornwall England , beautiful location. I ordered the John Dory also a lovely fish and my Dad got the Turbot. I had a taste and i regretted not ordering it. It was a great restaurant but it's still second to Emril
Lagasse in vegas , the seafood served there was second to none.

I think you're correct. Believe it or not, several years ago my firm was involved in a legal dispute involving mislabeling flounder as turbot under FDA regulations. I'll leave it at that ...

 

[Belfoured]

I'd say it was a rare treat in the old days.Id imagine all the salmon caught then was wild. I like a bit of salmon but it's not my favourite fish. A sea fish like turbot is king. Although I went to a new fishmonger recently and got some sea bream and it was amazing.

Oddly, as much as I am "addicted" to salmon, that doesn't extend to Atlantic Salmon (wild or - even more so - farm). I'll definitely eat it/order it but for some reason it's not quite in the realm of Sockeye, King/Chinook, Pink, or Coho. (Yep - Chum is not on the list).

 

[35th MA InfRegt]

Sort of on topic, anybody here ever have rock salmon? My father seemed to like it, but it was never my cup of tea.

 

[Belfoured]

Sort of on topic, anybody here ever have rock salmon? My father seemed to like it, but it was never my cup of tea.

I think that's a small shark, but could be wrong. Obviously, the answer is "no".

 

[35th MA InfRegt]

I think that's a small shark, but could be wrong. Obviously, the answer is "no".

I believe rock salmon is a term loosely applied to a variety of fish, one or more of which are some type of small shark. All I can remember from my youth from whatever variety I had was salty and bony as heck. I can live with the salt, but life is too short to be picking bones out of fish.

 

[LoyaltyOfDogs]

I'm intrigued by this recipe and the seasonings. They're different from any I've used for salmon before, and Mr. LoyaltyOfDogs and I have salmon quite often. I'll probably try it and will report back on the results!

 

[KianGaf]

Sort of on topic, anybody here ever have rock salmon? My father seemed to like it, but it was never my cup of tea.

Oddly, as much as I am "addicted" to salmon, that doesn't extend to Atlantic Salmon (wild or - even more so - farm). I'll definitely eat it/order it but for some reason it's not quite in the realm of Sockeye, King/Chinook, Pink, or Coho. (Yep - Chum is not on the list).

I can't take to sockeye smoked salmon but im not sure what the fresh variety is like. I'm finding it harder to get good quality smoked salmon these days without breaking the bank. As for Rock Salmon I've never seen it on a menu but have seen it referred to as Dog fish on YouTube. I'm in London on a trip this week so I'm sure I'll will encounter it. The fish and chips in England does be really good.

 

[13 IL Cav & 64 GA Inf]

Apologies for the ye olde time spelling, but I find it more interesting to read the recipe in it's original state. A modern recreation of the dish follows.

Salmon Rostyd in sauce – From Gentyll Manly Cokere, MS Pepys (c. 1490)

'Samon rostyd in sause. Cut thy salmon in round pieces and roast it on a grid iron.Take wine and powder of cinnamon and draw them through a strainer. Add thereto onions minced small. Boil it well. Take vinegar or verjuice and powder of ginger and salt. Add thereto. Lay the salmon in dishes and pour the syrup thereon and serve forth'.

Ingredients: 6 salmon steaks; 1 large onion; 1 tsp ground cinnamon; 5 ml ground ginger; 575 ml red wine; 1 tbsp wine vinegar; 5ml salt.

Method: Finely chop the onion, place in a saucepan with the wine and cinnamon, cover and cook for 15 minutes. Place the salmon on a grill and cook for 4-7 minutes each side, dependent upon thickness. When the salmon and onions are cooked, place the salmon on a hot dish. Stir the vinegar, ginger and salt into the onions, and pour over the salmon just before serving.

Source - http://www.historyextra.com/

I have never developed a taste for salmon, which to me has a less desirable taste than most fish. The more you spice it up and disguise the taste, the better.