Convivencia, February 21, 2004

Salmon in Casserole

De Nola; Translation and Redaction by Brighid ni Charain

You must 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 this inside.
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. 1/2 cup)
• 1 Tablespoon pine nuts
• 1 Tablespoon blanched slivered almonds
• 2 Tablespoons raisins
• 1/2 teaspoon dried marjoram
• Ingredients
• 2 Tablespoons fresh parsley, chopped
• 1 Tablespoon fresh mint, chopped

1. Chop parsley and mint
2. Juice orange(s)
3. Preheat Oven to 350 F.
4. Place salmon in deep casserole dish and sprinkle with ground spices and salt.
5. Pour orange juice over salmon
6. Bake, uncovered, for 10 minutes
7. Add the chopped herbs, nuts and raisins, and baste with the orange juice.
8. Bake 10 more minutes, or until the salmon flakes easily at its thickest part.

From the files of Jadwiga Zajaczkowa (Jenne Heise), 2004