Convivencia, February 21, 2004
Salmon in Casserole
De Nola; Translation
and Redaction by Brighid ni Charain
take the clean and well-washed salmon; and put it in a casserole with your spices
which are: galingale, and a little pepper and ginger and saffron; and all of
this well ground, and cast upon the fish with salt, and a little verjuice or
orange juice, and let it go to the fire of embers; and then take blanched almonds
and raisins and pine nuts and all herbs; That is, moraduj, which is called marjoram,
and parsley, and mint; and when the casserole is nearly half-cooked cast all
Ruperto de Nola, Libro de Guisados, Spain, 1529
- 1 pound salmon filet
- 1/4 teaspoon ground galingale
- 1/8 teaspoon ground ginger
- 1/8 teaspoon peppercorns
and a pinch of saffron, ground together
- salt to taste
- juice of 1 orange (approx.
- 1 Tablespoon pine nuts
- 1 Tablespoon blanched slivered
- 2 Tablespoons raisins
- 1/2 teaspoon dried marjoram
- 2 Tablespoons fresh parsley,
- 1 Tablespoon fresh mint,
- Chop parsley and mint
- Juice orange(s)
- Preheat Oven to 350 F.
- Place salmon in deep casserole
dish and sprinkle with ground spices and salt.
- Pour orange juice over salmon
- Bake, uncovered, for 10 minutes
- Add the chopped herbs, nuts
and raisins, and baste with the orange juice.
- Bake 10 more minutes, or
until the salmon flakes easily at its thickest part.
From the files of Jadwiga Zajaczkowa (Jenne Heise), 2004